Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil.
Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil.
Molecules. 2022 Dec 15;27(24):8918. doi: 10.3390/molecules27248918.
The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour-PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 2 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.
本研究旨在开发一种基于蜂花粉（BP）、蜂蜜（H）和面粉副产物（百香果果皮粉-PPFF）的谷物棒，创造一种创新产品。BP 是一种富含蛋白质的成分，可用于谷物棒的组成。PPFF 是一种富含纤维的副产物。该配方采用 2 因素设计，中心点有 4 个重复，以感官分析为响应变量进行研究。对最佳配方进行了质地和营养参数的测定。BP 含有约 15%的蛋白质。最终配方（10.35%BP、6.8%PPFF 和 25%H）的水分含量为 22.2%，灰分含量为 1.8%，总脂肪含量为 0.4%，纤维含量为 3.0%，碳水化合物含量为 63.1%，每 25 克热量为 74.0 千卡。感官分析评价值约为 7（典型的传统棒）。至于购买该产品的可能性，51%的小组成员表示可能会购买开发的产品。该配方的谷物棒与已上市的产品具有相似的成分。此外，它可以被认为是纤维的来源，且感官上可接受。这种方法为开发具有改善感官特性的营养和功能性食品开辟了新的机会。
