Browsing by Author "Brito, Ana Gabriela Santana de"
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- Energy balls: integration of bee pollen with natural ingredients for a nutritious and functional foodPublication . Brito, Ana Gabriela Santana de; Falcão, Soraia; Pereira, Ermelinda; Montanher, Paula FernandesThe growing interest in natural foods has driven the development of products that combine nutritional value, practicality, and sustainability. In this context, this work aimed to develop and characterize formulations of energy balls based on natural ingredients from the Trás-os-Montes region (bee pollen, dried fig, almond flour, honey, and olive oil), focusing on the use of pollen as a protein source. Furthermore, this work was developed under the Bio4Med Project, specifically in the Task entitled "Olivais de Mel - Honey Olive Groves", which aims to value beekeeping products obtained from hives located in olive groves. After some preliminary tests, three formulations were developed with different proportions of bee pollen (10%, 20%, and 30%), which were evaluated for physicochemical, microbiological, and sensory parameters. The results showed that only the formulation with 30% of pollen met the criterion of being a protein source, as at least 12% of the energy value of the food was provided by protein. As expected, the formulation with 30% pollen presented the highest protein content. Sensory analyses indicated good acceptance by consumers, especially for the formulation with 10% pollen, which was considered more balanced in terms of flavor and texture. From a microbiological perspective, all formulations were safe for consumption. These data confirm the potential of bee pollen as an innovative ingredient in ready-to-eat foods, expanding its applications in the food industry.