Aveiro produces pastel cream with less calories and going to … – PT Journal

There’s a custard tart with the usual flavor, but with fewer calories and that is “ready to heat up in the microwave.” Was developed by the University of Aveiro thinking in marketing the sweet without the mass ceases to be crispy and crunchy.

The latest innovation from the Department of Chemistry, University of Aveiro (UA) is Crispy, crunchy and can be eaten warm at any time of the day: is the pastel de nata

But it’s not a pastel de nata as others.. The taste is traditional, but has fewer calories and is notable for being “ready to heat up in the microwave.”

Anyone who has tried one of these warm cakes knows that mass undergoes changes in texture. This has been the main obstacle to commercialization of the product, because the frozen pastries require a lengthy ‘finished’ in a conventional oven.

Now, says the AU said in a statement, because you can eat a pie heated cream in the microwave as if it had been done at the moment, thanks to the addition of a base of polysaccharides in puff pastry and cream.

“This ingredient yielded a product that can be frozen and reheated in microwave oven, preserving the characteristics of the traditional pastel de nata “said Manuel António Coimbra, the coordinator of the Department of Chemistry team, also composed by Rita Bastos and Elisabete Coelho.

Besides keeping” all the traditional flavor ” this ‘university pastel’ still has “fewer calories,” said the investigator.

“The addition of polysaccharides in the formulation led to an increase in dietary fiber content and a decrease in fat content, getting -If a pastel de nata with only 184 calories, less than the traditional “, which has 298 calories, reinforced Manuel Coimbra

Made in Aveiro, this pastel de nata can reach around the world:.” With this new product, the consumer can enjoy all the flavor and quality of a traditional pastel de nata at any time of day from the comfort of your home and you can export and expand markets for this product typically Portuguese with preservation of its features. “

The recipe, created by the master confectioner Francisco Santos, is the patent pending.