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Characteristics of enrichment of fresh pasta with bee drone broods flour

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dc.contributor.authorCorreia, Paula
dc.contributor.authorTeixeira, G
dc.contributor.authorSilva, A
dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorMoitinho, A
dc.contributor.authorPitacas, I
dc.contributor.authorC. Goncalves, J.
dc.date.accessioned2024-12-02T14:23:51Z
dc.date.available2024-12-02T14:23:51Z
dc.date.issued2024
dc.description.abstractBackground: The fortification of staple food is one of the goals of modern technologies. Aim: In this study, preparation of pasta replacing wheat semolina flour with drone brood flours, rich in protein (27-38%), was tested. Method: The drone brood flour (DF) was obtained by the cold (CE) and hot (HE) extraction processes. After several trials, it was possible to incorporate 10% DFCE, and 20% DFHE. Pastas were evaluated in terms of its technological characteristics (optimum cooking time, cooking losses, swelling index), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% dwarf flour). Results and discussion: The addition of DF increased the optimum cooking time, cooking loss and swelling index. The water absorption increased in the case of 10% DFCE pasta. The incorporation of DFCE caused a darker final product, however the incorporation of DFCE resulted in a slightly lighter product when compared to the control sample. In general, the addition of DF led to an increase in the hardness of pastas, particularly in the 20% DFHE samples. Moreover, pasta with added DF had a higher protein and ash content, thus increasing its nutritional quality. Sensorially, the DF pastas had an overall appreciation and a preferential purchase intention by the tasters, standing out in terms of the intensity of colour and aroma compared to the control pasta. Conclusion: DF is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia P, Teixeira G, Silva A, Guiné R, Moitinho A, Pitacas I, Gonçalves JC. (2024) Characteristics of enrichment of fresh pasta with bee drone broods flour, in Book of Abstracts of 7th International Conference – New Trends on Sensing – Monitoring – Telediagnosis for Life Sciences, NT-SMT-LS 2024, Brașov, Romania, pp. 50.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8654
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectpasta developmentpt_PT
dc.subjectsensory analysispt_PT
dc.subjectbee drone brood flourpt_PT
dc.subjectphysicochemical characterizationpt_PT
dc.titleCharacteristics of enrichment of fresh pasta with bee drone broods flourpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBrașov, Romaniapt_PT
oaire.citation.startPage50pt_PT
oaire.citation.title7th International Conference – New Trends on Sensing – Monitoring – Telediagnosis for Life Sciencespt_PT
person.familyNameCorreia
person.familyNamede Pinho Ferreira Guiné
person.familyNameGonçalves
person.givenNamePaula
person.givenNameRaquel
person.givenNameJoão Carlos
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier1299655
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-idE411-A4A3-F728
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-3763-1503
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id55951854100
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication397e6196-5fed-44bb-b807-dacd9b85ae27
relation.isAuthorOfPublication.latestForDiscovery397e6196-5fed-44bb-b807-dacd9b85ae27

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