# Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
## 3 Results and Discussion
### Chemical Composition  
The chemical properties of the pasta FC4 (prepared with wheat flour T55 and egg), the FC4 with 50% of chestnut flour (FC4-C50), the FC4 with 10% of pollen powder (FC4-P10) and the FC4 with a mixture of chestnut flour and pollen (FC4-C50P10) are presented in Table 8. The addition of egg in pasta determines to some extent its emulsifying properties and nutritional value, since eggs contain around 12% protein and about 12% fat, most of which is in the form of monounsaturated fatty acids [61]. Regarding moisture content, the different fresh pastas analyzed did not show present relevant differences. This result was mainly attributable to the same amount of liquid ingredient (egg) added to the formulations, giving a ratio of 0.33 for mass liquid ingredient (egg) to total mass. Despite the similar moisture content, the pastas enriched with chestnut (FC4-C50) and pollen powder (FC4-P10) showed a slightly higher water activity in comparison to the control, but the pasta enriched with chestnut and pollen powder FC4-C50P10 \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Formulation with Water** & **FC2** & **FC2-P5** & **FC2-P10** & **FC2-P15** & **FC2-P20** \\
**\% of Pollen Powder 1** & **0\%** & **5\%** & **10\%** & **15\%** & **20\%** \\ \hline
**FRESH** & & & & & \\ Mass of fresh pasta (g) & 31.61 & 37.54 & 34.30 & 36.55 & 37.91 \\ Mass of cooked pasta (g) & 63.43 & 81.80 & 76.39 & 65.47 & 68.97 \\ Cooking time (mins) & 10.00 & 8.00 & 8.25 & 6:50 & 6:53 \\ Cooking yield (\%) & 201 & 218 & 223 & 179 & 182 \\ \hline
**DRIED** & & & & & \\ Mass of fresh pasta (g) & 56.12 & 61.99 & 44.15 & 48.18 & 34.17 \\ Mass of dried pasta (g) & 32.19 & 36.37 & 28.64 & 28.92 & 25.94 \\ Drying loss (\%) & 57 & 59 & 65 & 60 & 76 \\ Mass of cooked pasta (g) & 76.19 & 101.2 & 57.63 & 59.92 & 56.38 \\ Cooking time (mins) & 11:58 & 8:46 & 11:57 & 9:40 & 9:32 \\ Cooking yield (\%) & 237 & 278 & 201 & 207 & 217 \\ \hline
**Formulation with Egg** & **FC4** & **FC4-P5** & **FC4-P10** & **FC4-P15** & **FC4-P20** \\
**\% of Pollen Powder 1** & **0\%** & **5\%** & **10\%** & **15\%** & **20\%** \\ \hline
**FRESH** & & & & & \\ Mass of fresh pasta (g) & 32.98 & 39.93 & 37.64 & 37.34 & 37.79 \\ Mass of cooked pasta (g) & 60.00 & 69.44 & 78.92 & 73.00 & 68.48 \\ Cooking time (mins) & 11:42 & 12:30 & 6:35 & 8:56 & 10.07 \\ Cooking yield (\%) & 182 & 174 & 210 & 196 & 181 \\ \hline
**DRIED** & & & & & \\ Mass of fresh pasta (g) & 56.12 & 47.06 & 45.55 & 36.74 & 47.86 \\ Mass of dried pasta (g) & 32.19 & 31.41 & 35.16 & 28.88 & 37.75 \\ Drying loss (\%) & 57 & 67 & 77 & 79 & 79 \\ Mass of cooked pasta (g) & 76.19 & 62.70 & 70.76 & 61.95 & 77.23 \\ Cooking time (mins) & 11:58 & 8:46 & 11:57 & 9:40 & 9:32 \\ Cooking yield (\%) & 237 & 200 & 201 & 215 & 205 \\ \hline \hline \end{tabular} \({}^{1}\) Defined in relation to the total flour (not including the liquid—water/egg).  
\end{table} 
Table 6: Experiments for pasta containing water or egg plus pollen powder at variable percentages. \begin{table}
\begin{tabular}{l c} \hline \hline
**Egg Formulation with 50\% Chestnut flour and 10\% Pollen Powder (FC4-C50P10)** \\ \hline \hline  & **FRESH** & **DRIED** \\ \hline Mass of fresh pasta (g) & 34.20 & 45.00 \\ Mass of dried pasta (g) & \(-\) & 31.70 \\ Drying loss (\%) & \(-\) & 70 \\ Mass of cooked pasta (g) & 70.85 & 76.84 \\ Cooking time (mins) & 9:00 & 12:00 \\ Cooking yield (\%) & 207 & 242 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Pasta with egg and 50% chestnut flour and 10% pollen powder. presented a lower value. The lower water activity of pasta enriched with chestnut and pollen powder can be due to the stronger water-protein interaction and to the high sugar content of the sample [62]. The pasta enriched with chestnut flour and pollen power presented a higher amount of fiber (1.53 g/100 g dm) compared with the control sample (FC4 with 0.53 g/100 g dm).