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Orientador(es)
Resumo(s)
"Económicos" are highly appreciated traditional Portuguese pastry products made with a mixture of cheap
ingredients, such as flour, sugar, margarine, olive oil, eggs, and brandy, and consequently it has a low
nutritional value [1]. Several studies demonstrated the nutritional power of chestnuts (Castanea sativa
Mill.), given its richness in carbohydrates, fibers, fatty acids, minerals, and vitamins. A considerable
amount of chestnuts cannot be marketed due to their physiological characteristics, being an interesting raw
material to explore for other food food bulking [2]. Thus, this work intended to improve the nutritional and
physical characteristics of "Económicos" through the incorporation of chestnut flour. Two sample batches
were prepared, one containing "Económicos" with 9% of chestnut flour and another one with traditional
"Económicos". The centesimal composition, including proteins, crude fat, moisture, ash, fibers,
carbohydrates, and energy were performed following the AOAC official methods [3]. The chemical
composition, encompassing free sugars, organic acids and fatty acids was evaluated following procedures
previously described by Barros et al. [4]. The most abundant nutrient in both batches were the
carbohydrates (cake with 9% chestnut flour – 60 ± 2 g/100g fresh weight; traditional cake – 57 ± 2 g/100g
fw), followed by crude fat. Although the incorporation of the 9% of chestnut flour did not reveal drastic
changes in the nutritional profile of the cakes, a slight but statistically significant increase was verified in
carbohydrates as also a decrease in the fats. In both batches, only one sugar, sucrose, and two organic acids,
oxalic and fumaric, were identified and quantified, but the batch of "Económicos" with 9% chestnut flour
was the one that contained the greatest amount of these compounds (sucrose- 35 ± 1 g/100 g fw; oxalic acid
- 0.07±0.01 g/100 g fw; fumaric acid - 0.0021±0.0006 g/100 g fw). Regarding the fatty acids present in the
two batches of cakes, fifteen compounds were detected; however only five of these compounds were in a
percentage greater than 1%. Thus, the most abundant individual fatty acids were butyric acid (C4:0),
followed by oleic and linoleic acids. Overall, the addition of the chestnut flour did not drastically change
the appearance of nutritional and chemical profile of the cakes, but it reduced the content in fat, and most
importantly, introduced healthier flour from no commercial chestnuts to this inexpensive cake.
Descrição
Palavras-chave
Traditional portuguese cake
Contexto Educativo
Citação
Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties. In Trends in grain-based foods: Book of abstracts. Bragança
Editora
Instituto Politécnico de Bragança