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

• DOI: 10.17268/sci.agropecu.2024.005
• Publication Date: 2024-02-05T18:40:51Z
• Authors: Heloisa Pestana M...; Miriam Mabel Selani; Erick Saldaña; Eriksen K. Miyasaki; Priscilla Siqueir...; Iliani Patinho; Maria Aliciane Fo...
• Keywords: Ingredient; Exploratory research; Bee Pollen

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