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Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira

2021Conference object Open access
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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.accessioned2022-01-19T12:16:46Z
dc.date.available2022-01-19T12:16:46Z
dc.date.issued2021
dc.description.abstractThe combination of flour, sugar, margarine, olive oil, eggs and brandy give rise to a traditional Portuguese pastry product from the region of Trás-os-Montes, which is highly consumed and appreciated, however, its nutritional profile does not bring much benefits1,2. Currently, the percentage of consumers concerned about what they eat is increasing, demanding diversified products and with less processed ingredients. In this perspective, the objective of this work was to verify the influence of chestnut flour (Castanea sativa Mill.) and chestnut pieces on the nutritional composition of the "Económicos", to increase the value of a product with high economic impact, in Trás-os-Montes, the chestnut, known for its interesting nutritional and bioactive properties. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates, and energy were performed following the AOAC official methods.3 Thus, one lot of “Económicos” was incorporated with 9% chestnut flour, another one with pieces of dried chestnut, and finally another one, the control lot, without any incorporation. This traditional Portuguese pastry product showed a relatively low moisture content (13.9 ± 0.6 g/100 g), with carbohydrates being the macronutrient present in the highest quantity (67 ± 1 g/100), followed by proteins (18.3 ± 0.9 g/100 g), offering an energy value of 345 Kcal. Statistically, it appears that both the chestnut flour and the chestnut pieces significantly reduced the humidity of the “Económicos”. Regarding crude fat, no significant differences were sought between the samples, being the same recorded for, ash and fiber content in the different products analyzed. Regarding carbohydrates, the pieces of chestnut significantly increased the content in carbohydrates, while no differences were sought between the control and chestnut flour. Finally, considering energy, the “Económicos” with chestnut pieces showed a significantly higher amount of energy. This work showed that chestnut products do not have a significantly negative influence on traditional "Económicos” and may be a good asset for the diversification of this traditional product and valorization of chestnuts. Furthermore, organoleptic, and bioactive analysis should be pursued to understand other positive effects this dried nut could have on the “Económicos”.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) for the PhD grant of Filipa A. Fernandes (SFRH/BD/145467/2019); the contract of Lillian Barros through the institutional scientific employment; the through the individual scientific employment program-contract for Sandrina A. Heleno and Márcio Carocho contracts. To the MICINN for the contract to researcher Miguel A. Prieto.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata M.; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeirapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24748
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade da Madeirapt_PT
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEconómicospt_PT
dc.subjectChestnutpt_PT
dc.subjectDiversification traditional productpt_PT
dc.titleInfluence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeirapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.conferencePlaceMadeirapt_PT
oaire.citation.endPage545pt_PT
oaire.citation.startPage545pt_PT
oaire.citation.titleXV Encontro de Química dos Alimentospt_PT
person.familyNameFernandes
person.familyNamePedrosa
person.familyNameUeda
person.familyNameHeleno
person.familyNameCarocho
person.familyNamePrieto Lage
person.familyNameFerreira
person.familyNameBarros
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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