Composição e Perfil Sensorial de Biscoito à Base de Pólen Apícola

Abstract

Bee pollen has been gaining market share as a nutritional supplement, and, as it comes from beekeeping, it promotes sustainable practices from both social and environmental standpoints, and can be an alternative to overcome food insecurity. Its utilization promotes the preservation of native vegetation, mitigating the degradation stemming from traditional food production practices. It is composed of proteins, carbohydrates, lipids, phenolic compounds, bioelements as well as vitamins, presenting an excellent nutritional profile. In order to increase its daily intake, the study of new enriched food products becomes relevant. Therefore, this research aimed to develop and characterize a bee pollen cookie, collected in the Caatinga area. After collecting and proximate analysis of the pollen, four cookie formulations were prepared with different concentrations of bee pollen (0%, 4%, 8% and 12%), which were subsequently evaluated through physicochemical, microbiological and sensorial analyses. Bee pollen had a high protein content, proving its potential as an input in food manufacturing. The cookies, with addition of polen, had an increase in protein and ash content and a decrease in carbohydrate and crude fiber content. In terms of sensory evaluation, all parameters were statistically equal, except for purchase intention. Acceptability was evident in all formulas. Given the results achieved, bee pollen is an ingredient that can improve the nutritional properties of cookies, demonstrating competence for its integration into the market and affirming its role as sustainable food aligned with the principles and objectives of the 2030 Agenda.