Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers
DOI:
https://doi.org/10.17268/sci.agropecu.2024.005Keywords:
consumer attitude, healthiness, functional compounds, food choiceAbstract
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.
References
Almli, V. L., Asioli, D., and Rocha, C. (2019). Organic consumer choices for nutrient labels on dried strawberries among different health attitude segments in Norway, Romania, and Turkey. Nutrients, 11(12), 2951. https://doi.org/10.3390/nu11122951
Ares, A. M., Valverde, S., Bernal, J. L., Nozal, M. J., & Bernal, J. (2018). Extraction and determination of bioactive compounds from bee pollen. Journal of Pharmaceutical and Biomedical Analysis, 147, 110-124. https://doi.org/10.1016/j.jpba.2017.08.009
Ares, G., Giménez, A., & Deliza, R. (2010). Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones. Food quality and preference, 21(4), 361-367. https://doi.org/10.1016/j.foodqual.2009.09.002
Ares, G., Gimenez, A., and Gambaro, A. (2009). Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim. Food Quality and Preference, 20(1), 50-56. https://doi.org/10.1016/j.foodqual.2008.07.002
Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT, 90, 1-7. https://doi.org/10.1016/j.lwt.2017.12.002
Conte, P., Del Caro, A., Urgeghe, P. P., Petretto, G. L., Montanari, L., Piga, A., & Fadda, C. (2020). Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?. LWT, 118, 108711. https://doi.org/10.1016/j.lwt.2019.108711
El-Guendouz, S., Machado, A. M., Aazza, S., Lyoussi, B., Miguel, M. G., Mateus, M. C., & Figueiredo, A. C. (2020). Chemical characterization and biological properties of royal jelly samples from the Mediterranean area. Natural Product Communications, 15(2). https://doi.org/10.1177/1934578X20908080
Gabriele, M., Parri, E., Felicioli, A., Sagona, S., Pozzo, L., Biondi, C., Domenici, V., Pucci, L. (2015). Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins. Italian Journal of Food Science, 27(2), 248. https://doi.org/10.14674/1120-1770/ijfs.v191
Giampieri, F., Quiles, J. L., Orantes-Bermejo, F. J., Gasparrini, M., Forbes-Hernandez, et al. (2018). Are by-products from beeswax recycling process a new promising source of bioactive compounds with biomedical properties?. Food and Chemical Toxicology, 112, 126-133. https://doi.org/10.1016/j.fct.2017.12.041
Henriques, A. S., King, S. C., & Meiselman, H. L. (2009). Consumer segmentation based on food neophobia and its application to product development. Food Quality and Preference, 20(2), 83-91. https://doi.org/10.1016/j.foodqual.2008.01.003
Karabagias, I. K., Karabagias, V. K., Gatzias, I., & Riganakos, K. A. (2018). Bio-functional properties of bee pollen: The case of “bee pollen yoghurt”. Coatings, 8(12), 423. https://doi.org/10.3390/coatings8120423
Kotler, P., Armstrong, G., Harris, L. C., and Piercy, N. (2013). Principles of Marketing. (6th European edition). Essex: Pearson Education Limited.
Krystyjan, et al. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT-Food Science and Technology, 63(1), 640-646. https://doi.org/10.1016/j.lwt.2015.03.075
Lampila, P., van Lieshout, M., Gremmen, B., & Lähteenmäki, L. (2009). Consumer attitudes towards enhanced flavonoid content in fruit. Food Research International, 42(1), 122-129. https://doi.org/10.1016/j.foodres.2008.09.002
Melendrez-Ruiz, J., Chambaron, S., Saldaña, E., Monnery-Patris, S., & Arvisenet, G. (2022). Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing. Appetite, 170, 105887. https://doi.org/10.1016/j.appet.2021.105887
Morais, D. V., Rosalen, P. L., Ikegaki, M., de Souza Silva, A. P., Massarioli, A. P., & de Alencar, S. M. (2021). Active antioxidant phenolics from Brazilian red propolis: An optimization study for their recovery and identification by LC-ESI-QTOF-MS/MS. Antioxidants, 10(2), 297. https://doi.org/10.3390/antiox10020297
Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120. https://doi.org/10.1016/0195-6663(92)90014-W
Pohjanheimo, T., & Sandell, M. (2009). Explaining the liking for drinking yogurt: The role of sensory quality, food choice motives, health concern and product information. International Dairy Journal, 19(8), 459-466. https://doi.org/10.1016/j.idairyj.2009.03.004
Proserpio, C., Fia, G., Bucalossi, G., Zanoni, B., Spinelli, S., Dinnella, C., Monteleoni, E., Pagliarini, E. (2020). Winemaking byproducts as source of antioxidant components: 'Consumers' acceptance and expectations of phenol-enriched plant-based food. Antioxidants, 9(8), 661. https://doi.org/10.3390/antiox9080661
Rabadán, A., and Bernabéu, R. (2021). A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies. Food Quality and Preference, 93, 104241. https://doi.org/10.1016/j.foodqual.2021.104241
Rios-Mera, Saldaña, E., Cruzado-Bravo, M. L. M., Martins, M. M., Patinho I., et al. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 107992. https://doi.org/10.1016/j.meatsci.2019.107992
Roininen, K., Lähteenmäki, L., & Tuorila, H. (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, 33(1), 71-88. https://doi.org/10.1006/appe.1999.0232
Rojas, M. L., & Saldaña, E. (2021). Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study. Scientia Agropecuaria, 12(2), 193-202. https://doi.org/10.17268/sci.agropecu.2021.022
Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M. et al. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food quality and preference, 73, 25-37. https://doi.org/10.1016/j.foodqual.2018.11.017
Sattler, J. A. G., de Melo, I.L.P., Granato, D., Araújo, E., de Freitas, A.D.S., Barth, O.M., Sattler, A., de Almeida-Muradian, L. B. (2015). Impact of origin on bioactive compounds and nutritional composition of bee pollen from southern Brazil: A screening study. Food Research International, 77, 82-91. https://doi.org/10.1016/j.foodres.2015.09.013
Sokmen, O., Ozdemir, S., Dundar, A. N., & Cinar, A. (2022). Quality properties and bioactive compounds of reduced-fat cookies with bee pollen. International Journal of Gastronomy and Food Science, 29, 100557. https://doi.org/10.1016/j.ijgfs.2022.100557
Verbeke, W. (2005). Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants. Food quality and preference, 16(1), 45-57. https://doi.org/10.1016/j.foodqual.2004.01.001
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Scientia Agropecuaria
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).
