Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

Heloisa  Pestana M. da Silva; Miriam  Mabel Selani; Erick  Saldaña; Eriksen K.  Miyasaki; Priscilla  Siqueira Melo; Iliani  Patinho; Maria Aliciane Fontenele Domingues

doi:10.17268/sci.agropecu.2024.005

Autores/as

Heloisa Pestana M. da Silva Centro de Ciências da Natureza, Universidade Federal de São Carlos, Buri, SP, Brasil. https://orcid.org/0000-0002-9686-8167
Miriam Mabel Selani Centro de Ciências da Natureza, Universidade Federal de São Carlos, Buri, SP. Brasil. https://orcid.org/0000-0001-8184-742X
Erick Saldaña Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua, Perú. https://orcid.org/0000-0002-4018-2852
Eriksen K. Miyasaki Trighum – Cultura do Pão, Campinas, SP, Brasil. https://orcid.org/0009-0008-6765-200X
Priscilla Siqueira Melo Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brasil. https://orcid.org/0000-0002-8344-906X
Iliani Patinho Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brasil. https://orcid.org/0000-0003-0655-0874
Maria Aliciane Fontenele Domingues Centro de Ciências Agrárias, Universidade Federal de São Carlos, Araras, SP, Brasil. https://orcid.org/0000-0002-1944-7895

DOI:

https://doi.org/10.17268/sci.agropecu.2024.005

Palabras clave:

consumer attitude, healthiness, functional compounds, food choice

Resumen

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

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