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Abstract(s)
O pólen apícola e o pão de abelha são dois produtos da colmeia que podem ser considerados valiosos suplementos alimentares devido ao seu elevado valor nutricional, resultado da presença de proteínas, aminoácidos, ácidos gordos, hidratos de carbono, vitaminas, sais minerais e compostos fenólicos (antioxidantes naturais). O valor destes produtos como suplementos nutricionais depende da composição físico-química, a qual varia diretamente com a flora da região e com o período de pastoreio por parte das abelhas.
Com este trabalho, pretendeu-se avaliar as potencialidades nutricionais do pólen e do pão de abelha no desenvolvimento de barras energéticas dirigidas particularmente para indivíduos que praticam exercício físico intenso. Em situações de esforço, estes consumidores necessitam de alimentos de rápida assimilação e de uma fonte concentrada em energia. Para complemento da formulação das barras energéticas, para além dos produtos da colmeia, introduziram-se frutos secos típicos da região de Trás-os-Montes (amêndoa, nozes, avelãs) e cereais/sementes como sésamo, quinoa e flocos de aveia.
O estudo incidiu na elaboração de diferentes formulações de barras energéticas com variação composicional de pólen e pão de abelha, identificando-se as caraterísticas da matéria-prima, bem como dos produtos finais, quer em termos nutricionais e sensoriais.
Os resultados da análise polínica da amostra de pólen apícola, identificou a família Fabaceae como origem predominante (21%) enquanto no pão de abelha a sua origem floral predominante foi a família Fagaceae (39%). Complementarmente, ambas as amostras apresentaram uma diversidade de pólenes de outras famílias representativas da diversidade em redor do local e época de recolha.
No que diz respeito à análise nutricional das matérias-primas, o pólen apícola apresentou maior teor em humidade, proteínas, gordura e energia comparativamente ao pão de abelha. Contrariamente, o pão de abelha apresentou maior teor em cinza, fibra e hidratos de carbono. Ao nível do perfil de açucares, a pão de abelha evidenciou-se pelo elevado teor de frutose.
Os frutos secos utilizados apresentaram caraterísticas distintas, destacando-se a noz com um elevado teor de gorduras, enquanto a amêndoa apresentou elevados teores de proteína e hidratos de carbono. Já a avelã caraterizou-se pela composição rica em fibra, apresentando também elevados valores de sacarose. Relativamente às sementes, o sésamo destacou-se em todos os parâmetros com exceção dos hidratos de carbono, onde o maior valor foi encontrado para a quinoa. Já os flocos de aveia apresentaram teor mais elevado em cinza.
As barras contendo sementes de sésamo, apresentam teores mais elevados, comparativamente às barras contendo grãos de quinoa branca, em proteína, gordura, cinza, fibras e energia, de 16,1-20,0%, 37,1-44,5%, 3,1-3,9%, 4,7-7,7% e 364,5-375,0 kcal/100g produto, respetivamente. Contrariamente, as barras com grãos de quinoa branca apresentaram teores elevados em humidade, açúcares redutores e hidratos de carbono, de 9,5-11,9%, 4,0-11,1% e 71,5-78,4%, respetivamente.
Ao nível das propriedades físicas, as barras contendo quinoa branca foram aquelas que se apresentaram mais duras e mais fáceis de mastigar, mais adesivas no ato de mastigar, menos elásticas e menos coesas. Contrariamente, as barras contendo sementes de sésamo apresentaram-se como sendo as barras menos duros e mais difíceis de mastigar, menos adesivas, mais elásticas e mais coesas. Relativamente à cor as barras com sementes de sésamo apresentaram uma coloração castanha de tom escuro, verificando-se uma tonalidade mais clara para as barras contendo sementes de quinoa.
Os resultados globais deste estudo permitiram concluir que a utilização de pólen apícola e pão de abelha como ingredientes funcionais em barras energéticas é possível obtendo-se a melhor combinação nutritiva para as formulações com sementes de sésamo, avelã e pão de abelha a 5%, no entanto, da apreciação pelo painel de provadores resulta uma preferência pelas barras contendo quinoa branca.
Bee pollen and bee bread are two beehive products that can be considered valuable dietary supplements because of their high nutritional value, result of the presence of proteins, amino acids, fatty acids, carbohydrates, vitamins, minerals and phenolic compounds (natural antioxidants). The application of these products as nutritional supplements depends on the physicochemical composition, which varies directly with the flora of the region and the period of harvesting by the bees. This work aims to evaluate the nutritional inputs of pollen and bee bread as active ingredient in the development of energy bars. Energy bars are foods of high nutritional content and energy value, which are usually taken by consumers of dietary supplements, particularly individuals who practice intense physical exercise. In stressful situations, these consumers need fast food assimilation and a concentrated energy source. As a complement for the formulation of energy bars, and besides the products of the hive, some other products were used, such as nuts typical from the region of Trás-os-Montes (almond, walnuts, hazelnuts) and ingredients, such as white quinoa, sesame seeds and oat flakes. The study focused on the elaboration of different formulations of energy bars with compositional variation of pollen and bee bread, with a survey on the characteristics of the raw material, as well as the final products, both in nutritional and sensory terms. The results of the pollen analysis of the bee pollen sample, identified the Fabaceae family as the predominant origin (21%) while in bee bread its predominant floral origin was the Fagaceae family (39%). Besides, both samples showed a diversity of complementary pollens from other botanical family’s representative of the diversity around the apiarie and time of collection. In respect to the nutritional analysis of raw materials, bee pollen showed a higher content of moisture, proteins, fat and energy when compared to bee bread. In opposition, the bee bread had a higher content of ash, fiber and carbohydrates. In terms of the sugar profile, bee bread was evidenced by its high fructose content. The dried fruits revealed different characteristics, with the walnuts showing a high fat content, while almonds have presented high levels of protein and carbohydrates. The hazelnut, on the other hand, was characterized by its rich fiber composition, besides the high sucrose content. Regarding seeds, the sesame stood out in all parameters except for carbohydrates, where the highest value was found for white quinoa. Oat flakes had a higher ash content. The bars containing sesame seeds have higher levels, compared to bars containing white quinoa grains, in protein, fat, ash, fibers and energy, from 16.1-20.0%, 37.1-44.5%, 3.1-3.9%, 4.7-7.7% and 364.5-375.0 kcal/100g, respectively. In opposition, the bars with white quinoa grains showed high levels of humidity, reducing sugars and carbohydrates, from 9.5-11.9%, 4.0-11.1% and 71.5-78.4%, respectively. In terms of physical properties, the bars containing white quinoa were those that were harder and easier to chew, more adhesive when chewing, less elastic and less cohesive. Otherwise, the bars containing sesame seeds were found to be less hard and more difficult to chew, less sticky, more elastic and more cohesive. Regarding the color, the bars with sesame seeds showed a dark brown color, with a lighter shade for bars containing quinoa seeds. The overall results of this study, allowed us to conclude that the used of bee pollen and bee bread as functional ingredients in energy bars is feasible, with the best nutritional combination for formulations with sesame seeds, hazelnut and 5% of bee bread, however, appreciation by the panel of tasters results in a preference for bars containing white quinoa.
Bee pollen and bee bread are two beehive products that can be considered valuable dietary supplements because of their high nutritional value, result of the presence of proteins, amino acids, fatty acids, carbohydrates, vitamins, minerals and phenolic compounds (natural antioxidants). The application of these products as nutritional supplements depends on the physicochemical composition, which varies directly with the flora of the region and the period of harvesting by the bees. This work aims to evaluate the nutritional inputs of pollen and bee bread as active ingredient in the development of energy bars. Energy bars are foods of high nutritional content and energy value, which are usually taken by consumers of dietary supplements, particularly individuals who practice intense physical exercise. In stressful situations, these consumers need fast food assimilation and a concentrated energy source. As a complement for the formulation of energy bars, and besides the products of the hive, some other products were used, such as nuts typical from the region of Trás-os-Montes (almond, walnuts, hazelnuts) and ingredients, such as white quinoa, sesame seeds and oat flakes. The study focused on the elaboration of different formulations of energy bars with compositional variation of pollen and bee bread, with a survey on the characteristics of the raw material, as well as the final products, both in nutritional and sensory terms. The results of the pollen analysis of the bee pollen sample, identified the Fabaceae family as the predominant origin (21%) while in bee bread its predominant floral origin was the Fagaceae family (39%). Besides, both samples showed a diversity of complementary pollens from other botanical family’s representative of the diversity around the apiarie and time of collection. In respect to the nutritional analysis of raw materials, bee pollen showed a higher content of moisture, proteins, fat and energy when compared to bee bread. In opposition, the bee bread had a higher content of ash, fiber and carbohydrates. In terms of the sugar profile, bee bread was evidenced by its high fructose content. The dried fruits revealed different characteristics, with the walnuts showing a high fat content, while almonds have presented high levels of protein and carbohydrates. The hazelnut, on the other hand, was characterized by its rich fiber composition, besides the high sucrose content. Regarding seeds, the sesame stood out in all parameters except for carbohydrates, where the highest value was found for white quinoa. Oat flakes had a higher ash content. The bars containing sesame seeds have higher levels, compared to bars containing white quinoa grains, in protein, fat, ash, fibers and energy, from 16.1-20.0%, 37.1-44.5%, 3.1-3.9%, 4.7-7.7% and 364.5-375.0 kcal/100g, respectively. In opposition, the bars with white quinoa grains showed high levels of humidity, reducing sugars and carbohydrates, from 9.5-11.9%, 4.0-11.1% and 71.5-78.4%, respectively. In terms of physical properties, the bars containing white quinoa were those that were harder and easier to chew, more adhesive when chewing, less elastic and less cohesive. Otherwise, the bars containing sesame seeds were found to be less hard and more difficult to chew, less sticky, more elastic and more cohesive. Regarding the color, the bars with sesame seeds showed a dark brown color, with a lighter shade for bars containing quinoa seeds. The overall results of this study, allowed us to conclude that the used of bee pollen and bee bread as functional ingredients in energy bars is feasible, with the best nutritional combination for formulations with sesame seeds, hazelnut and 5% of bee bread, however, appreciation by the panel of tasters results in a preference for bars containing white quinoa.
Description
Keywords
Pólen apícola Pão de abelha Suplementos nutricionais Características nutricionais Barras energéticas