Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), 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), complem...

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Bibliographic Details
Main Authors: Maëlys Brochard, Paula Correia, Maria João Barroca, Raquel P. F. Guiné
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Applied Sciences
Subjects:
color
texture
nutritional value
product development
optimal formulation
Online Access:https://www.mdpi.com/2076-3417/11/14/6617

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