PHYSICOCHEMICAL CHARACTERIZATION OF POLLEN ENRICHED CEREAL BARS
Detalhes
- Tipo de apresentação: Pôster
- Eixo temático: Caracterização Química e Físico-química de Alimentos (FQ)
- Palavras chaves: Functional Foods; Bee product; Physicochemical;
- 1 Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte - Campus Pau dos Ferros
- 2 Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte / IFRN
- 3 Departamento de Engenharia Agrícola / Universidade Federal de Campina Grande
- 4 instituto / Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte
PHYSICOCHEMICAL CHARACTERIZATION OF POLLEN ENRICHED CEREAL BARS
Natiéli Piovesan
Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte - Campus Pau dos Ferros
Resumo
The consumption of cereal bars has grown annually due to its practicality and convenience, in addition to the population's search for foods of great functional and nutritional value. Additionally, bee products are attracting greater interest in the food area, among them pollen stands out, which is recognized as a protein source, also presenting carbohydrates, lipids and minerals. In this sense, the objective was to analyze the physicochemical characteristics of cereal bars added with different concentrations of pollen, with a standard formulation (P) without addition of pollen, and two others (F5% and F10%) with addition of 5% and 10% pollen. For physical-chemical characterization, moisture, ash, lipids, proteins, total sugars, pH, water activity, total carbohydrates and caloric value were analyzed. The formulations showed no statistical difference for moisture, lipids and pH. There was a statistical difference in the ash content for the F10% formulation, with the ash content being higher in this formulation. Proteins and total sugars showed a significant difference between all formulations with an increase proportional to the increase in the concentration of pollen, which is explained by the fact that pollen is rich in proteins and sugars. In carbohydrates there was a significant difference between samples F5% and F10% in relation to FP. In the water activity, there was a significant difference between the FP for the other formulations and the addition of pollen caused a decrease in the water activity, which is expected since the addition of solutes decreases the w of the food. Therefore, it is possible to observe that the addition of pollen in cereal bars has a positive effect according to its concentration applied to the product and the values of proteins, carbohydrates and sugars have their values modified due to the action of pollen, contributing to the development of a functional food.
Discussões Científicas de Qualidade
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Natiéli Piovesan
Esse trabalho faz parte de um projeto de pesquisa entre os grupos de apicultura e alimentos do IFRN, as maiores dificuldades foram na elaboração das formulações das barras de cereais, pois a elaboração de um novo produto precisa atender sempre muitos requisitos e um deles é a parte sensorial que envolve desde a aparência, sabor, e aroma do produto e como o pólen possui características sensoriais bem peculiares foi dificil encontrarmos uma barra de cereal bem balanceada.
Amanda Mellissa B Oliveira
Obrigada pela resposta e boa sorte nos próximos trabalhos! :)