Repository logo
 
Publication

Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu

2024Journal article Open access
Simple item page
dc.contributor.authorFlorença, Sofia De Guiné E
dc.contributor.authorCorreia, Paula
dc.contributor.authorLima, M. J. Reis
dc.contributor.authorTeixeira-Lemos, Edite
dc.contributor.authorCosta, Cristina Amaro Da
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2024-06-14T10:12:04Z
dc.date.available2024-06-14T10:12:04Z
dc.date.issued2024
dc.description.abstractChestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis. The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables & legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert. This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFlorença SG, Correia PMR, Lima MJ, Teixeira-Lemos E, Costa C, Guiné RPF (2024) Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu. International Journal of Gastronomy and Food Science, 37 (1):e100965.pt_PT
dc.identifier.doi10.1016/j.ijgfs.2024.100965pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8421
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectchestnutpt_PT
dc.subjectculinarypt_PT
dc.subjectgastronimic preparationpt_PT
dc.subjectingredientspt_PT
dc.titleChestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menupt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage100965pt_PT
oaire.citation.titleInternational Journal of Gastronomy and Food Sciencept_PT
oaire.citation.volume37pt_PT
person.familyNameFlorença
person.familyNameCorreia
person.familyNameCunha Silva Reis Lima
person.familyNameTeixeira-Lemos
person.familyNameAmaro da Costa
person.familyNamede Pinho Ferreira Guiné
person.givenNameSofia de Guiné e
person.givenNamePaula
person.givenNameMaria Joao
person.givenNameEdite
person.givenNameCristina Isabel
person.givenNameRaquel
person.identifier1395515
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id5E15-B350-302D
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id1015-9028-5D39
person.identifier.ciencia-idF71E-A443-C8CB
person.identifier.ciencia-id4B16-176A-223A
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-2541-4448
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0597-7892
person.identifier.orcid0000-0002-6346-8319
person.identifier.orcid0000-0001-8625-2206
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id57210748939
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id22836614300
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationed40529c-4ea6-4daf-bda3-4f9b904d24eb
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublicationf2ee0dd6-c5c9-4743-8f1f-d0537328fe9b
relation.isAuthorOfPublication890a8ced-6151-42ba-8a82-f03275b2a1f2
relation.isAuthorOfPublicationd58c2d3b-f869-429d-9152-89f5b03bd781
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2024_IJGFS_Chestnut recipes.pdf
Size:
5.37 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DEAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus