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Económicos” cakes strengthened with chestnut: effects on texture and color

2021Conference object Open access
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dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2022-01-21T15:34:47Z
dc.date.available2022-01-21T15:34:47Z
dc.date.issued2021
dc.description.abstractCereals grains, such as wheat, rice and corn starch are one of the main sources of nutrients and energy contributors to the human diet. Furthermore, wheat baked products are historically the basis of the diet in Europe [1]. The “económicos” are traditional cakes from Portugal, made with flour, sugar, margarine, olive oils, eggs and brandy and quite appreciated by consumers, because of the good taste [2]. Different sources of flour can be used in pastry products, however, the gluten present in wheat flour, along with starch maintain the union between the ingredients, provide the structure of the baked product and also the elasticity and extensiveness of the mass. Therefore, with the use of other sources of flour, the presence of gluten becomes minimal and the cake tends to become brittle and compact [3,4], usually with an inferior quality compared to foods which contain it, namely at the level of low nutritional value, weak coloration, higher tendency to crumble and, mainly, low volume [3]. Thus, the main objectives of this work were to analyse the texture and color of “económicos” incorporated with chestnut flower, thus strengthening the económicos nutritional value and not fully reducing gluten. Color was analysed using a portable colorimeter, with analysis of the L*, a* and b* coordinates on the top, bottom and inside sections of the “económicos”. Texture was analysed using a texturometer and a texture profile analysis, rendering the dimensions of hardness, adhesiveness, resilience, cohesiveness, springiness, gomosity, chewiness and firmness. Both analysis were carried out over the course of 25 days and the samples were compared with control económicos with only wheat flour. Overall, significant interaction was sought for all analysis of color, except for red-green on the top of the “económico” and lightness of the inside, being the chestnut samples significantly darker than the control ones. Storage time showed, as expected, a higher influence on the texture profile, especially in terms of hardness, cohesiveness, springiness and chewiness, with statistical differences found from the first to the 11th day. The chestnut flower only influenced the springiness, making thus reducing this dimension. Chestnut flour can be useful to fortify these cheap snacks, although analysis on the chemical, nutritional and microbial analyses are being processedpt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros thanks FCT through the institutional scientific employment program-contract for her contract, while M. Carocho and S. Heleno thank FCT through the individual scientific employment program-contracts (CEECIND/00831/2018 and CEECIND/03040/2017); to FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P, to ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA(POCI_01_0247_FEDER_046112); ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth (Norte-01-0145-FEDER-000042).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPedrosa, Mariana C.; Ueda, Jonata M.; Fernandes, Filipa Alexandra; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Barros, Lillian; Ferreira, Isabel C.F.R (2021). Económicos” cakes strengthened with chestnut: effects on texture and color. In 1st Natural products application: Health, Cosmetic and Food. Bragança. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24845
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationCEECIND/00831/2018pt_PT
dc.relationMountain Research Center
dc.relationPOCI_01_0247_FEDER_046112pt_PT
dc.relationNorte-01-0145-FEDER-000042pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEconómicospt_PT
dc.titleEconómicos” cakes strengthened with chestnut: effects on texture and colorpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage220pt_PT
oaire.citation.startPage220pt_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePedrosa
person.familyNameUeda
person.familyNameFernandes
person.familyNameHeleno
person.familyNameCarocho
person.familyNameBarros
person.familyNameFerreira
person.givenNameMariana C.
person.givenNameJonata Massao
person.givenNameFilipa Alexandra
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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