Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8795 |
Resumo: | Bee pollen is a product of bees that has gained attention for its nutritional and functional characteristics. The characteristics of this product vary depending on several factors with emphasis on vegetation where bee hives are inserted. Thus, this work aimed to evaluate nutritional quality of pollen from caatinga and apply it in development of cakes. For this, pollen samples were collected from hives located in caatinga, passing through stages of selection of raw material; drying at temperatures from 40 ° C to 60 ° C for 21 days; Picking up foreign matter; and Grinding. In the sample of flour produced, analyzes of moisture, proteins, ash, lipids, fibers and carbohydrates were performed. Then the flour was applied in cake formulations in proportions of 0, 10, 20 and 30% replacement of wheat flour. After preparation, formulations were subjected to microbiological analysis of Coliform at 45 ° C and Salmonella sp., and analyzed sensorially by the researchers. In the end it can be concluded that the drying condition was not sufficient to adapt pollen to the legislation. It was also noticed that pollen lipid content in the Northeast is higher than that recorded for the south of Brasil. Regarding application in preparation of cakes, it can be concluded that enrichment interferes by darkening the cake and making it softer. It is recommended that in subsequent researches the sensory analysis be carried out in order to ratify the observed factors. |
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Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-BrazilProducción de tortas con sustitución parcial de harina de trigo por polen de abeja producido en Caatinga-Ceará-BrasilProdução de bolo com substituição parcial da farinha de trigo por pólen apícola produzido na Caatinga-Ceará-BrasilCharacterizationBee productsBakery.CaracterizaciónProductos apícolasPanadería.CaracterizaçãoProdutos apícolasPanificação.Bee pollen is a product of bees that has gained attention for its nutritional and functional characteristics. The characteristics of this product vary depending on several factors with emphasis on vegetation where bee hives are inserted. Thus, this work aimed to evaluate nutritional quality of pollen from caatinga and apply it in development of cakes. For this, pollen samples were collected from hives located in caatinga, passing through stages of selection of raw material; drying at temperatures from 40 ° C to 60 ° C for 21 days; Picking up foreign matter; and Grinding. In the sample of flour produced, analyzes of moisture, proteins, ash, lipids, fibers and carbohydrates were performed. Then the flour was applied in cake formulations in proportions of 0, 10, 20 and 30% replacement of wheat flour. After preparation, formulations were subjected to microbiological analysis of Coliform at 45 ° C and Salmonella sp., and analyzed sensorially by the researchers. In the end it can be concluded that the drying condition was not sufficient to adapt pollen to the legislation. It was also noticed that pollen lipid content in the Northeast is higher than that recorded for the south of Brasil. Regarding application in preparation of cakes, it can be concluded that enrichment interferes by darkening the cake and making it softer. It is recommended that in subsequent researches the sensory analysis be carried out in order to ratify the observed factors.El polen de abeja es un producto de las abejas que ha llamado la atención por sus características nutricionales y funcionales. Las características de este producto varían en función de varios factores con énfasis en la vegetación donde se insertan las colmenas. Así, este trabajo tuvo como objetivo evaluar la calidad nutricional del polen de la caatinga y aplicarlo en la elaboración de tortas. Para ello, se recolectaron muestras de polen de colmenas ubicadas en la caatinga, pasando por las etapas de selección de la materia prima; secado a temperaturas de 40 ° C a 60 ° C durante 21 días; Recoger materias extrañas; y molienda. En la muestra de harina producida se realizaron análisis de humedad, proteínas, cenizas, lípidos, fibras y carbohidratos. Luego se aplicó la harina en formulaciones de tortas en las proporciones de 0, 10, 20 y 30% de reemplazo de la harina de trigo. Después de la preparación, las formulaciones fueron sometidas a análisis microbiológicos de Coliform a 45 ° C y Salmonella sp., Y analizadas sensorialmente por los investigadores. Al final se puede concluir que la condición de secado no fue suficiente para adaptar el polen a la legislación. También se observó que el contenido de lípidos de polen en el Nordeste es superior al registrado en el sur del país. En cuanto a la aplicación en la preparación de tortas, se puede concluir que el enriquecimiento interfiere oscureciendo el producto y suavizándolo. Se recomienda que en investigaciones posteriores se realice el análisis sensorial con el fin de ratificar los factores observados.O pólen apícola é um produto das abelhas que tem ganhado atenção pelas suas características nutricionais e funcionais. As características deste produto variam de acordo com fatores como à vegetação onde as colmeias de abelhas estão inseridas principalmente. Deste modo, este trabalho teve por objetivo avaliar a qualidade nutricional do pólen da caatinga e aplicá-lo no desenvolvimento de bolos. Para tanto, as amostras de pólen foram colhidas de colmeias localizadas na caatinga passando pelas etapas de seleção da matéria prima, secagem em temperaturas de 40°C a 60 °C por 21 dias, catação de matérias estranhas e moagem. Na amostra de farinha produzida foram realizadas as análises de: umidade, proteínas, cinzas, lipídeos, fibras e carboidratos. Em seguida a farinha foi aplicada em formulações de bolo nas proporções de 0, 10, 20 e 30% de substituição da farinha de trigo. Após o preparo, as formulações foram submetidas à análises microbiológicas de Coliforme a 45 °C e Salmonella sp., e analisadas sensorialmente pelos pesquisadores. Ao final pôde-se concluir que a condição de secagem não foi suficiente para adequar o pólen à legislação. Percebeu-se também que o teor de lipídeos do pólen do Nordeste é superior ao registrado para o sul do país. Com relação a aplicação no preparo de bolos, pôde-se concluir que o enriquecimento interfere escurecendo o produto e tornando-o mais macio. Recomenda-se que em pesquisas posteriores seja realizada a análise sensorial afim de ratificar os fatores observados.Research, Society and Development2020-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/879510.33448/rsd-v9i10.8795Research, Society and Development; Vol. 9 No. 10; e5279108795Research, Society and Development; Vol. 9 Núm. 10; e5279108795Research, Society and Development; v. 9 n. 10; e52791087952525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8795/7917Copyright (c) 2020 João Vitor de Melo Freitas; Francisco Jonas de Souza; Joyce Keller Freire dos Santos; Felipe Sousa da Silva; Roberto Henrique Dias da Silva; Mayara Salgado Silva; Hyngrid Rannielle de Oliveira Gonçalveshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Freitas, João Vitor de MeloSouza, Francisco Jonas de Santos, Joyce Keller Freire dos Silva, Felipe Sousa da Silva, Roberto Henrique Dias da Silva, Mayara SalgadoGonsalves, Hyngrid Rannielle de Oliveira 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8795Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:11.474249Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil Producción de tortas con sustitución parcial de harina de trigo por polen de abeja producido en Caatinga-Ceará-Brasil Produção de bolo com substituição parcial da farinha de trigo por pólen apícola produzido na Caatinga-Ceará-Brasil |
| title |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| spellingShingle |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil Freitas, João Vitor de Melo Characterization Bee products Bakery. Caracterización Productos apícolas Panadería. Caracterização Produtos apícolas Panificação. |
| title_short |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| title_full |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| title_fullStr |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| title_full_unstemmed |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| title_sort |
Cake production with partial replacement of wheat flour by bee pollen produced in Caatinga-Ceará-Brazil |
| author |
Freitas, João Vitor de Melo |
| author_facet |
Freitas, João Vitor de Melo Souza, Francisco Jonas de Santos, Joyce Keller Freire dos Silva, Felipe Sousa da Silva, Roberto Henrique Dias da Silva, Mayara Salgado Gonsalves, Hyngrid Rannielle de Oliveira |
| author_role |
author |
| author2 |
Souza, Francisco Jonas de Santos, Joyce Keller Freire dos Silva, Felipe Sousa da Silva, Roberto Henrique Dias da Silva, Mayara Salgado Gonsalves, Hyngrid Rannielle de Oliveira |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Freitas, João Vitor de Melo Souza, Francisco Jonas de Santos, Joyce Keller Freire dos Silva, Felipe Sousa da Silva, Roberto Henrique Dias da Silva, Mayara Salgado Gonsalves, Hyngrid Rannielle de Oliveira |
| dc.subject.por.fl_str_mv |
Characterization Bee products Bakery. Caracterización Productos apícolas Panadería. Caracterização Produtos apícolas Panificação. |
| topic |
Characterization Bee products Bakery. Caracterización Productos apícolas Panadería. Caracterização Produtos apícolas Panificação. |
| description |
Bee pollen is a product of bees that has gained attention for its nutritional and functional characteristics. The characteristics of this product vary depending on several factors with emphasis on vegetation where bee hives are inserted. Thus, this work aimed to evaluate nutritional quality of pollen from caatinga and apply it in development of cakes. For this, pollen samples were collected from hives located in caatinga, passing through stages of selection of raw material; drying at temperatures from 40 ° C to 60 ° C for 21 days; Picking up foreign matter; and Grinding. In the sample of flour produced, analyzes of moisture, proteins, ash, lipids, fibers and carbohydrates were performed. Then the flour was applied in cake formulations in proportions of 0, 10, 20 and 30% replacement of wheat flour. After preparation, formulations were subjected to microbiological analysis of Coliform at 45 ° C and Salmonella sp., and analyzed sensorially by the researchers. In the end it can be concluded that the drying condition was not sufficient to adapt pollen to the legislation. It was also noticed that pollen lipid content in the Northeast is higher than that recorded for the south of Brasil. Regarding application in preparation of cakes, it can be concluded that enrichment interferes by darkening the cake and making it softer. It is recommended that in subsequent researches the sensory analysis be carried out in order to ratify the observed factors. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-10-06 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/8795 10.33448/rsd-v9i10.8795 |
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https://rsdjournal.org/index.php/rsd/article/view/8795 |
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10.33448/rsd-v9i10.8795 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/8795/7917 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 10; e5279108795 Research, Society and Development; Vol. 9 Núm. 10; e5279108795 Research, Society and Development; v. 9 n. 10; e5279108795 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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