Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar
Autor(a) principal: | |
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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 |
Resumo: | 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. |
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Santos, Tatiane Graciele dosFreitas, Denise Ribeiro deSouza, Jane Delane Reis Pimentel2022-05-20T23:17:09Z2022-05-20T23:17:09Z2020-04-08SANTOS, Tatiane Graciele dos. Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar. 2020. 54 f. Trabalho de Conclusão de Curso (Graduação em Agroindústria) - Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, 2020.http://ri.ufs.br/jspui/handle/riufs/15742Bar 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.Cereais em barra são produtos elaborados para oferecer uma opção de alimento prático e saudável e têm apresentado um rápido crescimento no mercado. Pensando nos hábitos saudáveis dos consumidores e com o desenvolvimento de novas tecnologias, as indústrias alimentícias passaram a empregar diferentes ingredientes em suas formulações. Entre esses ingredientes, pode-se destacar de maneira benéfica os produtos apícolas, onde o pólen apícola se encaixa bem nessa categoria de alimentos benéficos, visto que é um alimento rico em proteínas, altamente nutritivo e com propriedades funcionais. Dessa forma, o presente trabalho teve como objetivo desenvolver uma barra de cereal utilizando pólen apícola como ingrediente completar. As barras de cereais foram elaboradas em três formulações, C (controle) sem adição de pólen, com 2,5% de pólen e 5% de pólen. As formulações desenvolvidas foram submetidas a análise de umidade e sensorial. A umidade das amostras encontra-se dentro do estabelecido pela legislação sendo 15%. A avaliação sensorial demonstrou que o nível de aceitação das barras de cereais ficaram entre 7 (gostei moderadamente) e 8 (gostei muito) para todas as formulações. Entre as formulações, a amostra controle apresentou melhor pontuação para o atributo sabor e as maiores médias de aceitação sensorial e intenção de compra. Em geral, foi verificada boa aceitabilidade, índice superior a 80%, e grande potencial de mercado do produto com o pólen como ingrediente funcional.Nossa Senhora da Glória, SEporAgroindústriaAlimentos - CereaisApiculturaAcceptabilityFood barBee productsCIENCIAS AGRARIAS::AGRONOMIADesenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementarinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisUniversidade Federal de SergipeNEAGROS - Núcleo de Graduação de Agroindústria - Nossa Senhora da Glória - Presencialreponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessORIGINALTatiane_Graciele_Santos.pdfTatiane_Graciele_Santos.pdfapplication/pdf1779754https://ri.ufs.br/jspui/bitstream/riufs/15742/2/Tatiane_Graciele_Santos.pdfa4d14e1c2f25d7b7cbe231b5246cf6a3MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/15742/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51TEXTTatiane_Graciele_Santos.pdf.txtTatiane_Graciele_Santos.pdf.txtExtracted texttext/plain84474https://ri.ufs.br/jspui/bitstream/riufs/15742/3/Tatiane_Graciele_Santos.pdf.txta488a0a3591902df598cdbf26ad613d1MD53THUMBNAILTatiane_Graciele_Santos.pdf.jpgTatiane_Graciele_Santos.pdf.jpgGenerated Thumbnailimage/jpeg1226https://ri.ufs.br/jspui/bitstream/riufs/15742/4/Tatiane_Graciele_Santos.pdf.jpgc6c363806fe59d1edebb50b162e77c20MD54riufs/157422022-05-20 20:17:28.926oai:ufs.br:riufs/15742TElDRU7Dh0EgREUgRElTVFJJQlVJw4fDg08gTsODTy1FWENMVVNJVkEKCkNvbSBhIGFwcmVzZW50YcOnw6NvIGRlc3RhIGxpY2Vuw6dhLCB2b2PDqiAobyBhdXRvcihlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSDDoCBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIG8gZGlyZWl0byBuw6NvLWV4Y2x1c2l2byBkZSByZXByb2R1emlyIHNldSB0cmFiYWxobyBubyBmb3JtYXRvIGVsZXRyw7RuaWNvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mgw6F1ZGlvIG91IHbDrWRlby4KClZvY8OqIGNvbmNvcmRhIHF1ZSBhIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRlIFNlcmdpcGUgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250ZcO6ZG8sIHRyYW5zcG9yIHNldSB0cmFiYWxobyBwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIHRhbWLDqW0gY29uY29yZGEgcXVlIGEgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBwb2RlIG1hbnRlciBtYWlzIGRlIHVtYSBjw7NwaWEgZGUgc2V1IHRyYWJhbGhvIHBhcmEgZmlucyBkZSBzZWd1cmFuw6dhLCBiYWNrLXVwIGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIGRlY2xhcmEgcXVlIHNldSB0cmFiYWxobyDDqSBvcmlnaW5hbCBlIHF1ZSB2b2PDqiB0ZW0gbyBwb2RlciBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyBuZXN0YSBsaWNlbsOnYS4gVm9jw6ogdGFtYsOpbSBkZWNsYXJhIHF1ZSBvIGRlcMOzc2l0bywgcXVlIHNlamEgZGUgc2V1IGNvbmhlY2ltZW50bywgbsOjbyBpbmZyaW5nZSBkaXJlaXRvcyBhdXRvcmFpcyBkZSBuaW5ndcOpbS4KCkNhc28gbyB0cmFiYWxobyBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jw6ogbsOjbyBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2PDqiBkZWNsYXJhIHF1ZSBvYnRldmUgYSBwZXJtaXNzw6NvIGlycmVzdHJpdGEgZG8gZGV0ZW50b3IgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIHBhcmEgY29uY2VkZXIgw6AgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBvcyBkaXJlaXRvcyBhcHJlc2VudGFkb3MgbmVzdGEgbGljZW7Dp2EsIGUgcXVlIGVzc2UgbWF0ZXJpYWwgZGUgcHJvcHJpZWRhZGUgZGUgdGVyY2Vpcm9zIGVzdMOhIGNsYXJhbWVudGUgaWRlbnRpZmljYWRvIGUgcmVjb25oZWNpZG8gbm8gdGV4dG8gb3Ugbm8gY29udGXDumRvLgoKQSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIHNlIGNvbXByb21ldGUgYSBpZGVudGlmaWNhciBjbGFyYW1lbnRlIG8gc2V1IG5vbWUocykgb3UgbyhzKSBub21lKHMpIGRvKHMpIApkZXRlbnRvcihlcykgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRvIHRyYWJhbGhvLCBlIG7Do28gZmFyw6EgcXVhbHF1ZXIgYWx0ZXJhw6fDo28sIGFsw6ltIGRhcXVlbGFzIGNvbmNlZGlkYXMgcG9yIGVzdGEgbGljZW7Dp2EuIAo=Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-05-20T23:17:28Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
title |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
spellingShingle |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar Santos, Tatiane Graciele dos Agroindústria Alimentos - Cereais Apicultura Acceptability Food bar Bee products CIENCIAS AGRARIAS::AGRONOMIA |
title_short |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
title_full |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
title_fullStr |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
title_full_unstemmed |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
title_sort |
Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar |
author |
Santos, Tatiane Graciele dos |
author_facet |
Santos, Tatiane Graciele dos |
author_role |
author |
dc.contributor.author.fl_str_mv |
Santos, Tatiane Graciele dos |
dc.contributor.advisor1.fl_str_mv |
Freitas, Denise Ribeiro de |
dc.contributor.advisor-co1.fl_str_mv |
Souza, Jane Delane Reis Pimentel |
contributor_str_mv |
Freitas, Denise Ribeiro de Souza, Jane Delane Reis Pimentel |
dc.subject.por.fl_str_mv |
Agroindústria Alimentos - Cereais Apicultura |
topic |
Agroindústria Alimentos - Cereais Apicultura Acceptability Food bar Bee products CIENCIAS AGRARIAS::AGRONOMIA |
dc.subject.eng.fl_str_mv |
Acceptability Food bar Bee products |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::AGRONOMIA |
description |
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. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020-04-08 |
dc.date.accessioned.fl_str_mv |
2022-05-20T23:17:09Z |
dc.date.available.fl_str_mv |
2022-05-20T23:17:09Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
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bachelorThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Tatiane Graciele dos. Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar. 2020. 54 f. Trabalho de Conclusão de Curso (Graduação em Agroindústria) - Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, 2020. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/15742 |
identifier_str_mv |
SANTOS, Tatiane Graciele dos. Desenvolvimento de uma barra de cereal utilizando pólen apícola como ingrediente complementar. 2020. 54 f. Trabalho de Conclusão de Curso (Graduação em Agroindústria) - Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, 2020. |
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Universidade Federal de Sergipe |
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NEAGROS - Núcleo de Graduação de Agroindústria - Nossa Senhora da Glória - Presencial |
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UFS |
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