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Published on: March 17, 2015
Acceptability of beehive products as ingredients in quinoa bars
Francisco Rios1, Manuel Lobo1, Norma Samman1
1Research Center in Food Technology, Faculty of Engineering, National University of Jujuy, Jujuy, Argentina.
Background:
The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a check-all-that-apply (CATA) test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance.
Results:
The experimental design determined that pollen and propolis significantly increased phenolic content but decreased acceptability of formulations. Preference maps established that attributes like astringency, bitter flavor, pungency and intense yellow color were associated with the low acceptability while attributes of sweetness and weak astringency were related to high acceptance of products. Range of polyphenol content determined in the widely accepted formulations was 2.15-2.91 g kg-1 , significantly higher than commercial products.
Conclusion:
The incorporation of beehive products, in quinoa bars, increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability. © 2017 Society of Chemical Industry.
