# Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
## 2 Materials and Methods
### Pasta Formulation and Preparation
#### 2.1.2 Formulations Incorporating Chestnut and Pollen
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**\% of Chestnut flour 1**} \\  & **0\%** & **25\%** & **30\%** & **40\%** & **50\%** & **55\%** \\ \hline  & & \multicolumn{4}{c}{**Formulations with Water**} \\  & **FC2** & **FC2-C25** & **FC2-C30** & **FC2-C40** & **FC2-C50** & **FC2-C55** \\ \hline Chestnut flour (g) & 0 & 18.76 & 22.50 & 30.00 & 37.50 & 41.25 \\ Wheat flour T65 (g) & 75.00 & 56.25 & 52.50 & 44.99 & 37.50 & 33.75 \\ Water (g) & 37.49 & 37.50 & 37.50 & 37.50 & 37.50 & 37.50 \\ Pasta obtained (g) & 87.73 & 89.97 & 89.25 & 80.44 & 82.29 & 86.77 \\ \hline  & & \multicolumn{4}{c}{**Formulations with Egg**} \\  & **FC4** & **FC4-C25** & **FC4-C30** & **FC4-C40** & **FC4-C50** & **FC4-C55** \\ \hline Chestnut flour (g) & 0 & 18.76 & 22.51 & 30.03 & 37.51 & 45.03 \\ Wheat flour T55 (g) & 75.01 & 56.24 & 52.49 & 45.01 & 37.49 & 30.00 \\ Egg (g) & 37.51 & 37.51 & 37.49 & 37.47 & 37.51 & 37.50 \\ Pasta obtained (g) & 108.6 & 107.2 & 105.0 & 99.87 & 94.77 & 95.06 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Incorporation of chestnut flour into the control formulations with water and egg. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & & \multicolumn{4}{c}{**\% of Pollen Powder 1**} \\  & **0\%** & **5\%** & **10\%** & **15\%** & **20\%** \\ \hline  & & \multicolumn{4}{c}{**Formulations with Water**} \\  & **FC2** & **FC2-P5** & **FC2-P10** & **FC2-P15** & **FC2-P20** \\ \hline Pollen powder (g) & 0 & 6.00 & 7.50 & 11.25 & 15.02 \\ Wheat semolina (g) & 75.00 & 69.00 & 67.50 & 63.75 & 60.01 \\ Water (g) & 37.49 & 37.50 & 37.60 & 37.54 & 37.51 \\ Pasta obtained (g) & 87.73 & 99.53 & 78.45 & 84.73 & 72.08 \\ \hline  & & \multicolumn{4}{c}{**Formulations with Egg**} \\  & **FC4** & **FC4-P5** & **FC4-P10** & **FC4-P15** & **FC4-P20** \\ \hline Pollen powder (g) & 0 & 5.99 & 7.50 & 11.25 & 15.00 \\ Wheat flour T55 (g) & 75.01 & 68.99 & 67.51 & 63.75 & 60.01 \\ Egg (g) & 37.51 & 37.05 & 37.48 & 37.22 & 37.49 \\ Pasta obtained (g) & 108.6 & 86.99 & 83.19 & 74.08 & 85.65 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Incorporation of pollen powder into the control formulations with water and egg. other scientific works: cooking yield, also sometimes defined as water abruption or water uptake [36; 37; 38; 39; 40] and drying loss, also known as weight loss [40; 41; 42]. \[\text{Cooking yield = Mass of cooked pasta/Mass of uncooked pasta \(\times\) 100%} \tag{1}\]  
\[\text{Drying loss = Mass of dried pasta/Mass of fresh pasta \(\times\) 100%} \tag{2}\]  
From these essays is was possible to select the most suitable percentages of these new ingredients, which were 50% for the chestnut flour and 10% for the pollen powder. Therefore, in the following step a final formulation was produced by incorporating both ingredients simultaneously in the percentages defined as optimal, but in this case only for the recipe that contained egg, being the most suitable. The formulation for this recipe is presented in Table 4.