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Traditional pastry with chestnut flowers as natural ingredients: an approach of the effects on nutritional value and chemical composition

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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorBento, Albino
dc.contributor.authorCámara Hurtado, Montaña
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-30T15:50:08Z
dc.date.available2015-11-30T15:50:08Z
dc.date.issued2015
dc.description.abstractPortuguese traditional pastry known as económicos with satiating qualities, have been elaborated with chestnut (Castanea sativa Mill.) flowers and their decoctions. The complete nutritional profile, mineral content, free sugars, organic and fatty acids, and tocopherols were determined immediately after baking and also after 15 and 30 days of storage. The results were processed through a 2 way ANOVA, followed by a linear discriminant analysis to conclude that only slight effects were detected even in the assayed parameters, after 30 days. The amount of water decreased with time, resulting in a raise of ash, carbohydrates, energy and insoluble fiber over time. In terms of organic acids, succinic acid was the most abundant molecules, with the samples incorporated with the decoction showing the highest amounts of these acids. Sucrose was the highest sugar, although a decrease was detected overtime. Sodium and potassium were the most abundant minerals while zinc was the least. Finally, α-tocopherol was the most abundant isoform of tocopherols and palmitic acid the most abundant fatty acid. Polyunsaturated fatty acids tended to decrease along storage time. The use of dried flowers seemed to better preserve the original profile (control) of the económicos in comparison with the decoctions.pt_PT
dc.description.sponsorshipThe authors are grateful to M. Ferreira e Filhas, Lda. (Pão de Gimonde) for the cakes recipe, and to the Foundation for Science and Technology (FCT, Portugal) for financial support to the CIMO research centre (Pest-OE/AGR/UI0690/2011) and ALIMNOVA research group (UCM-GR35/10A), J.C.M. Barreira post-doctoral grant (BPD/72802/2010) and L. Barros’ research contract (“Compromisso para a Ciência 2008”).pt_PT
dc.identifier.citationCarocho, Márcio; Barreira, João C.M.; Barros, Lillian; Bento, Albino; Cámara, Montaña; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). Traditional pastry with chestnut flowers as natural ingredients: an approach of the effects on nutritional value and chemical composition. Journal of Food Composition and Analysis. ISSN 0889-1575. 44, p. 93-101pt_PT
dc.identifier.doi10.1016/j.jfca.2015.08.003pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10198/12460
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood analysispt_PT
dc.subjectFood compositionpt_PT
dc.subjectTraditional pastry;pt_PT
dc.subjectCastanea sativapt_PT
dc.subjectNutritional/chemical profilept_PT
dc.titleTraditional pastry with chestnut flowers as natural ingredients: an approach of the effects on nutritional value and chemical compositionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.endPage101pt_PT
oaire.citation.startPage93pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume44pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCarocho
person.familyNameBarreira
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person.familyNameBento
person.familyNameFerreira
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameAlbino
person.givenNameIsabel C.F.R.
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person.identifier469085
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person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
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person.identifier.ridD-8269-2013
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person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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