# Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
## 3 Results and Discussion
### Color  
The color parameters (L*, a*, and b*) for FC4, FC4-C50, FC4-P10 and FC4-C50P10 in the fresh and dried states are presented in Figure 5. The values revealed that the FC4 fresh sample was clear due to the high lightness (L*) obtained (81 \(\pm\) 0.5), being closer to the value +100 (which represents white). The addition of chestnut flour (FC4-C50) and pollen powder (FC4-P10) produced a decrease in lightness (L*), in the fresh samples more than in the dried ones. This change in lightness is possibly due to the slightly darker color of the ingredients added. The enriched FC4-C50P10 pasta showed a lightness of 66.23 \(\pm\) 0.42 and \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Property (Units) ** & **FC4-C50 ** & **FC4-C50P10 [ENDFOOTNOTE]** \\ \hline Water activity (dimensionless) & 0.924 \(\pm\) 0.002 b & 0.935 \(\pm\) 0.003 c & 0.944 \(\pm\) 0.004 d & 0.903 \(\pm\) 0.001 a \\ Moisture (g/100 g sample) & 32.43 \(\pm\) 2.15 a & 30.46 \(\pm\) 0.52 a & 32.23 \(\pm\) 4.15 a & 31.39 \(\pm\) 0.295 a \\ Protein (g/100 g dm) & 10.10 \(\pm\) 0.47 a & 12.96 \(\pm\) 0.22 b & 16.57 \(\pm\) 0.15 d & 14.67 \(\pm\) 0.13 c \\ Fiber (g/100 g dm) & 0.53 \(\pm\) 0.86 a & 1.63 \(\pm\) 0.33 b & 1.77 \(\pm\) 1.01 b & 1.53 \(\pm\) 0.21 b \\ Fat (g/100 g dm) & 6.65 \(\pm\) 0.42 b & 7.60 \(\pm\) 1.01 c & 5.70 \(\pm\) 2.04 a & 8.04 \(\pm\) 0.96 d \\ Ash (g/100 g dm) & 0.57 \(\pm\) 0.02 a & 1.57 \(\pm\) 0.07 c & 1.14 \(\pm\) 0.03 b & 1.67 \(\pm\) 0.03 c \\ Carbohydrates (g/100 g dm) [FOOTNOTE:]Footnote : () dm = dry matter. [ENDFOOTNOTE] & 82.15 & 76.24 & 74.82 & 74.09 \\ \hline \hline \end{tabular}  
\end{table} 
Table 8: Chemical composition of the optimal fresh cooked pastas, based on the egg formulation. 70.94 \(\pm\) 0.45, respectively for fresh and dried forms, and the lightness of these samples was just slightly changed by cooking. Regarding the value of redness, (+a*), it was found a value almost equal to zero for fresh pasta (uncooked and cooked) and also for the dried cooked pasta in the control sample (FC4). The addition of chestnut flour (FC4-C50) increased the redness of fresh and dried pasta (both uncooked and cooked). Chestnut flour is characterized by marked brownish components and colored pigments allowing the pasta to be darker and to show a red tone. The a* values obtained for fresh and dried pasta (FC4-C50P10) was, respectively, 2.64 \(\pm\) 0.15 and 2.13 \(\pm\) 0.21. The decrease of a* value with cooking suggests the thermal degradation of pigments that contribute to a red tone. The yellow coloration of the control sample (+b*) can be mainly attributed to the high carotenoid content of egg yolks. However, the addition of chestnut flour (FC4-C50) decreased the pasta yellowness (+b*), while the addition of pollen powder (FC4-P10) improved this tone, due to the high yellowness of bee pollen (b* ranged between 12 to 69.6), depending on the botanic species [68]. With respect to the redness value, the cooked pasta (fresh or dried) also promoted the degradation of pigments, such as the carotenoids. Figure 5: Color parameters of the pasta formulations developed. Statistical analysis: ANOVA with post-hoc [PERSON]’s test (\(p\) < 0.05); bars with the same letter are not statistically different. Because the individual color coordinates refer only to certain tones and because it is difficult to evaluate the overall change in color through the coordinates L*, a* and b* separately, the calculation of the total color difference allows the better quantification of a global change in color compared to a reference. Hence, the total color difference of pasta formulations, which results from a combination of the L*, a* and b* values, is shown in Figure 6. The results showed that, considering the control sample (FC4) as reference, the addition of pollen powder substantially changes color in the fresh samples, but when the pasta is dried, the total color change is lower.