{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T21:25:38Z","timestamp":1768339538849,"version":"3.49.0"},"reference-count":70,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2021,7,19]],"date-time":"2021-07-19T00:00:00Z","timestamp":1626652800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"PDR2020","award":["PDR2020-101-032035"],"award-info":[{"award-number":["PDR2020-101-032035"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>This work aimed at developing fortified pastas incorporating chestnut flour (25\u201355%) and powdered pollen (5\u201320%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.<\/jats:p>","DOI":"10.3390\/app11146617","type":"journal-article","created":{"date-parts":[[2021,7,19]],"date-time":"2021-07-19T10:07:37Z","timestamp":1626689257000},"page":"6617","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen"],"prefix":"10.3390","volume":"11","author":[{"given":"Ma\u00eblys","family":"Brochard","sequence":"first","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu, 3504-606 Viseu, Portugal"},{"name":"University Institute of Technology, Angers University, 49035 Angers, France"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2023-4475","authenticated-orcid":false,"given":"Paula","family":"Correia","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu, 3504-606 Viseu, Portugal"},{"name":"CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9186-0975","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Barroca","sequence":"additional","affiliation":[{"name":"Unidade de I&D Qu\u00edmica-F\u00edsica Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal"},{"name":"Polytechnic of Coimbra, Agriculture School of Coimbra, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu, 3504-606 Viseu, Portugal"},{"name":"CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"130032","DOI":"10.1016\/j.foodchem.2021.130032","article-title":"Pasta Products Enriched with Moringa Sprout Powder as Nutritive Dense Foods with Bioactive Potential","volume":"360","author":"Coello","year":"2021","journal-title":"Food Chem."},{"key":"ref_2","unstructured":"Brochard, M. (2019). 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