The proposed innovation in traditional food products is related to the use of fava flour, a legume with an ancient presence in the history of food in Portugal, in the confection of a snack simultaneously sweet and healthy, in concrete, in the preparation of donuts. In Portugal, until the 1960s, fava was one of the main legumes used in agriculture, being an integral part of human food and also animal feed. In 1946 its production reached a maximum of 70,000 tons per year, which resulted in a wide implementation of this food in Portuguese culture and tradition and the development of numerous recipes incorporating this legume. With the socio-economic changes resulting from changes in agricultural practices, the consumption of fava has decreased dramatically and, currently, its production is around three thousand tons. The food guide Portuguese (Food Wheel) recommends daily consumption of 1 to 2 servings of legumes, given their high nutritional value. In terms of Portuguese gastronomy, legumes are mostly used as an ingredient in the confection of soups and main dishes. However, given their versatility, they can also be incorporated, among others, in the manufacture of bakery, pastry and confectionery products. In fact, some legumes, namely beans and chickpeas, are used in the manufacture of traditional sweets (e.g. bean pastes and grain sours), however, the bean is very little exploited in this context, and there is, in our best knowledge, no product in the national market of the kind we propose here. The use of fava in an innovative context is an opportunity to rediscover and enhance the intake of less consumed legumes (in Portugal, beans and chickpeas are the most consumed) and meet the national and international movements launched following the International Year of Legumes initiative promoted in 2016 by the United Nations (UN) and the growing interest in the recovery of the food tradition, also contributing toa more sustainable future. In this proposal, it is intended that the donuts are prepared from typically Mediterranean ingredients, of national production and of the North of Portugal, namely legumes / legume flour, oilseeds, honey and olive oil, focusing not only on the valorization of these ingredients, but also on the quality and nutritional and functional adequacy of the product. It is also intended that this new food product fits into the diet of different audiences, including children and adolescents, sportsmen, gluten-intolerant, vegetarians and the generality of individuals who care about having a healthier and more sustainable lifestyle.
Coffee, Tea, Antioxidant, Functional Foods
| Financing Program | Execution Date | Global Budget |
|---|---|---|
| NORTE-01-0246-FEDER-000043 | Start date: 01/09/2017 End date: 02/06/2020 | TOTAL: € 879,920.40 FEDER: € 210,000.00 |
| Contacts | Phone | |
|---|---|---|
| ESB Coordinator Eduardo Luis Cardoso | ecardoso@porto.ucp.pt | +351 22 558 0001 |
| Website | |
| Download File | ficha-grupo-newfood-bb-donuts-en.pdf |
