Logo do repositório
 
Publicação

Nutritional enrichment of "Económicos" through the incorporation of chestnut flour

2021Documento de conferência Acesso aberto
Ver registo simples
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.accessioned2022-01-19T12:37:46Z
dc.date.available2022-01-19T12:37:46Z
dc.date.issued2021
dc.description.abstract“Económicos” are traditional Portuguese cakes from the region of Trás-os-Montes, made from inexpensive ingredients, such as flour, sugar, margarine, olive oil, eggs and brandy. Although widely consumed, the combination of ingredients does not provide any significant nutritional benefit [1]. The species Castanea sativa Mill. represents a valuable natural resource in Northern Portugal, however not all fruits are commercialized due to fruit calibre requirements [2]. There are several studies that demonstrate the nutritional importance of chestnuts [3], thus, increasing the nutritional value of "Económicos" with chestnut, which could be an opportunity to improve these cakes. Therefore, in the present work, “económicos were incorporated with chestnut flour and analyzed over 32 days of storage time. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates and energy were carried out following the AOAC official methods [4]. Soluble sugars were determined using HPLC-RI, organic acids by UPLC-DAD and fatty acids by GC-FID. Two batches of “Económicos” were used, one with 9% of chestnut flour and the other one without any incorporation, and a two-way analysis of variance was applied (storage time and type of flour as the main factors). This traditional Portuguese pastry product showed a relatively low moisture content (13.1±0.8 g/100 g fw), with carbohydrates being the macronutrient present in the highest quantity (57±2 g/100 g fw), followed by proteins (7.4±0.5 g/100 g fw), offering an energy value of 417±8 kcal/100 g fw. Sucrose (28±4 g/100 g fw) was the only feee sugar present, while two organic acids were identified, with oxalic acid (0.04±0.01 g/100 g fw) standing out. Fourteen fatty acids were also found, with greater abundance of butyric (C4:0 – 11.4±1.6 g/100 g fw) and linoleic (C18:2n6c – 1.9±0.4 g/100 g fw) acids. Regarding the nutritional value of "Económicos", for moisture and ash, the interaction of both factors was significant, which did not allow for an individual classification of these factors; there was a statistically higher amount of crude fat in the control samples, but lower carbohydrates, meaning that the flour significantly influences the content of these two nutrients. Regarding the content in proteins, fibers and energy, no significant differences were verified. For the sucrose content and for the individual and total content of organic acids, a significant interaction between both factors was detected, although through the estimated marginal means, a higher amount of all these molecules was detected in the cakes with chestnut flour. Finally, concerning the fatty acid composition, the interaction of the two factors was significant, not allowing an individual classification. It could be concluded that the chestnut flour does not significantly influence the composition of the traditional "Económicos" at 9% of total flour, contributing to a market diversification and valorisation of this traditional product, while also providing higher nourishment and bioactive molecules to the traditional cakes. Sensorial analysis will be performed on the developed Económicos, as well as the bioactive analysis to understand other positive effects that chestnut flour can add to the “Económicos”.pt_PT
dc.description.sponsorshipTo FCT (Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for the PhD grant (SFRH/BD/145467/2019) of Filipa A. Fernandes, the contract of Lillian Barros through the institutional scientific employment program-contract and the contracts of Sandrina. A. Heleno (CEECIND/03040/2017) and Márcio Carocho (CEECIND/00831/2018) through the individual scientific employment program-contract. To the MICINN for the contract to researcher Miguel A. Prieto. To the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and GreenHealth (Norte-01-0145-FEDER-000042).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). Nutritional enrichment of "Económicos" through the incorporation of chestnut flour. In Book of Abstracts of the XXI EuroFoodChem Congress. Lisboapt_PT
dc.identifier.isbn978-989-8124-34-0
dc.identifier.urihttp://hdl.handle.net/10198/24752
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationCEECIND/03040/2017pt_PT
dc.relationMountain Research Center
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.subjectCastanea sativa Mill.pt_PT
dc.subjectNutritional enrichmentpt_PT
dc.subjectDiversification and valorisation of Económicospt_PT
dc.titleNutritional enrichment of "Económicos" through the incorporation of chestnut flourpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
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.citation.conferencePlaceLisboapt_PT
oaire.citation.endPage16pt_PT
oaire.citation.startPage16pt_PT
oaire.citation.titleBook of Abstracts of the XXI EuroFoodChem Congresspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNamePedrosa
person.familyNameUeda
person.familyNameHeleno
person.familyNameCarocho
person.familyNamePrieto
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
person.identifierawbWiiMAAAAJ&hl
person.identifier107688
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2A1F-9985-F38B
person.identifier.ciencia-id971F-DA77-195D
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-6807-1137
person.identifier.orcid0000-0002-2057-0639
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridA-8045-2019
person.identifier.ridL-5951-2014
person.identifier.ridG-4516-2011
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
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.typeconferenceObjectpt_PT
relation.isAuthorOfPublication95f2a15c-591c-44b9-bcc3-dfdf49c6af26
relation.isAuthorOfPublication20df969b-827a-4c9f-be8f-d727edd1a9ca
relation.isAuthorOfPublicationf98a1e3c-b52e-4997-b835-854c0e2a2c35
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublication46b39e1f-2674-4be1-a96a-c2e5792e6979
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoveryf98a1e3c-b52e-4997-b835-854c0e2a2c35
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication03d5ab42-af9b-46f3-91b6-dd60c3513c1d
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
FF-EFCXXI_Oral_FF.pdf
Tamanho:
309.29 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus