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 the characterization of products obtained. To this, a physical was carried out (analyzing texture color), complemented with chemical analyses to determine nutritional composition. Results showed that adding over 40% wheat-flour pasta shortened optimum cooking time lowered yield, addition prepared wheat eggs maintained approximately constant yield. Additionally, incorporation powder (up 20%) water fresh egg both dried pasta. The most suitable percentages new ingredients were 50% for 10% pollen. Comparing control recipe (wheat egg), (50%) (10%) increased stickiness, adhesiveness darkening final product (fresh dried) but firmness enriched turned clearer slightly stickier. On other hand, formulation delivered nutritionally balanced high fiber, vitamins minerals. Overall, represent promising development functional formulations.