Niveles de miel de abeja en la elaboración de barras energéticas con el polen, como alimento funcional

The objective of this research was to evaluate the effect of honey bee levels in the production of energy bars with pollen as a functional food. A Completely Random Design was applied using five levels of honey, and five repetitions, with these formulations a sensory analysis was carried out through an acceptance test, with 25 panelists who expressed their liking or dislike of the analyzed attributes (color, flavor, texture) through a hedonic scale. To determine differences between means of the physicochemical analyzes, the Tukey test (p ≤ 0.05) was used, for the physicochemical variables evaluated, as for the results obtained for the physicochemical variables evaluated in the treatments, the T1 recorded the highest energy content, protein, ash, fiber, fat, with 500.22 Kcal, 16.78%, 2.43%, 7.56%, 14.72%, the T3 stood out for the moisture content with 7.65%, the highest percentage of carbohydrates was presented by the T5 with 35.25%. In the economic analysis, the production costs of each treatment were evaluated, thus determining the cost benefit and profitability relationship of each of them. This is a product free of chemical preservatives, so the only barrier to prevent deterioration is the container and its low moisture content. It is recommended to consume the energy bar within 10 days after its preparation. Keywords: Energy bars, honey, pollen, functional food.

• Main Author: Arias Cerezo, Dora Berenisse (author)
• Format: bachelorThesis
• Language: spa
• Published: 2019
• Subjects: Barras energética; Miel de abeja; Polen; Alimento funcional
• Online Access: http://repositorio.uteq.edu.ec/handle/43000/3810