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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021Journal article Open access
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dc.contributor.authorBrochard, Maëlys
dc.contributor.authorCorreia, Paula
dc.contributor.authorBarroca, Maria João
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2021-07-26T14:31:51Z
dc.date.available2021-07-26T14:31:51Z
dc.date.issued2021
dc.description.abstractThis work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/app11146617pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6785
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectcolorpt_PT
dc.subjecttexturept_PT
dc.subjectnutritional valuept_PT
dc.subjectproduct developmentpt_PT
dc.subjectoptimal formulationpt_PT
dc.titleDevelopment of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollenpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue14pt_PT
oaire.citation.startPage6617pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume11pt_PT
person.familyNameCorreia
person.familyNameBarroca
person.familyNamede Pinho Ferreira Guiné
person.givenNamePaula
person.givenNameMaria João
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-idE21B-CD54-E879
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0002-9186-0975
person.identifier.orcid0000-0003-0595-6805
person.identifier.ridI-8696-2014
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6602767047
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublicationa4c5f1bd-2b16-4904-bcb5-d1767c739c56
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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