Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar

• Autor(a) principal: Santos, Tatiane Graciele dos
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/15742
• topic: Agroindústria; Alimentos - Cereais; Apicultura; Acceptability; Food bar; Bee products; CIENCIAS AGRARIAS::AGRONOMIA

Bar cereals are products designed to offer a practical and healthy food option and have shown rapid growth in the market. Thinking about the healthy habits of consumers and the development of new technologies, the food industries started to use different ingredients in their formulations. Among these ingredients, bee products can be highlighted in a beneficial way, where bee pollen fits well in this category of beneficial foods, since it is a food rich in proteins, highly nutritious and with functional properties. Thus, the present work aimed to develop a cereal bar using bee pollen as a complete ingredient. The cereal bars were prepared in three formulations, C (control) without pollen addition, with 2.5% of pollen and 5% of pollen. The moisture and sensory analysis were performed. The samples moisture showed values similar to that established by the legislation (15%). The sensory evaluation showed that the level of acceptance of purchase of cereal bars was between 7 (moderately liked) and 8 (very liked) for all formulations. The control sample had the best score for the flavor attribute and the highest averages sensory acceptance and purchase intention. In general, good acceptability, index higher than 80%, and great market potential of the product were verified with pollen as a functional ingredient.