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Orientador(es)
Resumo(s)
Consumers are making their lifestyle healthier by changing diet, so food producers are exploring the enrichment of daily
products using natural additives with nutraceutical properties. The addition of bee products is a good example, enabling
a positive input in nutrients at the same time that the phytochemical substances present on it, may add complementary
bioactive functions. This study centred on formulating recipes for traditional bread, incorporating bee products such as bee
pollen and bee bread. The fortified breads revealed a coherent increase on protein and lipid content, while the fibre value
depends on the type of bee product added. The enrichment seems also to induce changes in the physical properties, with
the fortified breads becoming yellow-brownish colour and firming, due to the increase in the protein content, at the same
time that some reduction in elasticity is observed. The sensorial perception, tested to assess the market product acceptability,
gave encouraging outcomes with high scores for bee bread enrichment. It is relevant to highlight that the recipes
used can be classified as “low salt content” bread, with salt values below 130 mg/100 g.
Descrição
Palavras-chave
Bee pollen Bee bread Bread properties Mineral content Consumers acceptance
Contexto Educativo
Citação
Ertosun, Seymanur; Falcão, Soraia; Aylanc, Volkan; Tomás, Andreia; Russo-Almeida, Paulo; Rodrigues, Paula; Vilas-Boas, Miguel (2023). The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread. Journal of Food Measurement and Characterization. ISSN 2193-4126. 18:1, p. 451-463
Editora
Springer Nature