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Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties

2022Documento de conferência Acesso aberto
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dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-12T15:41:39Z
dc.date.available2022-07-12T15:41:39Z
dc.date.issued2022
dc.description.abstract"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.pt_PT
dc.description.sponsorshipTo FCT, Portugal for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); for F. Fernandes and M. Pedrosa PhD grant (SFRH/BD/145467/2019 and SFRH/BD/2021.04531, respectively). This work funded by FEDER-Interreg España-Portugal programme through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042, to who J. Massao thanks for his grant. S. Heleno and M. Carocho thank FCT for their individual employment program–contract (CEECIND/00831/2018, CEECIND/03040/2017), while L. Barros thanks for her institutional scientificcontract. F. Fernandes and M. Pedrosa thank FCT for their PhD grant (SFRH/BD/145467/2019 and SFRH/BD/2021.04531, respectively.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, 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. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25639
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationNorte-01-0145-FEDER-000042pt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.relationPlantPack: Volatile plant compounds as active packaging agents: prospection, extraction optimization, in silico studies and innovative applications
dc.relationSafEat - Emerging strategies to obtain safe and healthy natural colorants and preservatives: valorisation of agrifood bio wastes - CEECIND/03040/2017/CP1403/CT0001
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTraditional portuguese cakept_PT
dc.titleTradicional cake “Económico” with chestnut flour – nutritional and chemical propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberSFRH/BD/145467/2019
oaire.awardNumberCEECIND/00831/2018/CP1578/CT0001
oaire.awardNumberCEECIND/03040/2017/CP1403/CT0001
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardTitlePlantPack: Volatile plant compounds as active packaging agents: prospection, extraction optimization, in silico studies and innovative applications
oaire.awardTitleSafEat - Emerging strategies to obtain safe and healthy natural colorants and preservatives: valorisation of agrifood bio wastes - CEECIND/03040/2017/CP1403/CT0001
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage100pt_PT
oaire.citation.startPage100pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
person.familyNameFernandes
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person.familyNameUeda
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person.givenNameFilipa Alexandra
person.givenNameMariana C.
person.givenNameJonata Massao
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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