Desenvolvimento de um iogurte acrescido de geléia de amora-preta (Morus nigra L) e pólen apícola

Abstract

This study aimed to formulate yogurt plus blackberry jam (Morus nigra L.) and bee pollen as a proposal for food nutritionally attractive. The amounts of phenolic compounds present in both the fresh fruit (21,97 mg GAE /g of fruit), and bee pollen(14,37 mg GAE/g of pollen) are high. The high value of antioxidant activity found in the fruit of blackberry (93, 27% AA) and bee pollen (93.33% AA) is due to the high content of flavonoids present in both products. The flavonoid fruit is prominent in the anthocyanin. The fruit had 155,63 mg/L of anthocyanins. Were developed and produced three formulations with different concentrations of pollen (0.6%, 0.8% and 1.0%). Both formulations showed physico-chemical and microbiological measures. The sample with 0.8% of pollen was considered the best formulation, since it showed greater acceptability by the panelists, as well as good nutritional characteristics. The developed product can be considered a breakthrough product because, so far not been observed the consumer marketplace, plus yogurt, blackberry jelly and bee pollen, which can enrich the product with functional properties such as anthocyanins, antioxidants and phenolics compounds.