Beehive products in quinoa bars: more polyphenols, less liked
What it found
Adding pollen and propolis to puffed quinoa bars raised their polyphenol content but made the bars less acceptable to consumers.
The work was done with 115 consumers who tasted the bars.
What they found
Studies in people
Consumer acceptability
Pollen and propolis decreased the acceptability of the formulations. Attributes like astringency, bitter flavor, pungency and intense yellow color were linked to low acceptability.
Attributes linked to liking
Sweetness and weak astringency were related to high acceptance of the products.
Other findings
Polyphenol content
Pollen and propolis significantly increased the phenolic content of the bars. The widely accepted formulations had polyphenol levels of 2.15 to 2.91 g per kg, which was significantly higher than commercial products.
What the authors conclude
“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.”
Also in their conclusions
- They conclude that incorporating beehive products in quinoa bars increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability.
How it was done
The authors wanted to develop a puffed quinoa bar with beehive products that would have a high content of phenolic compounds, while also being acceptable to consumers.
They used a rotational central composite design with three variables (honey, pollen and propolis) to formulate the bars. A check-all-that-apply test was done with 115 consumers, and preference maps linked acceptability to sensory attributes.
What it can’t tell you
- We summarised it from the abstract only.
- This study measured acceptability and polyphenol content in a specific set of formulations. It cannot show how these bars would affect health or nutrition in the long term.
Who paid
- Authors work at
- National University of Jujuy, Argentina
The paper
- Title
- Acceptability of beehive products as ingredients in quinoa bars
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Rios F, Lobo M, Samman N (2018). Acceptability of beehive products as ingredients in quinoa bars. Journal of the science of food and agriculture. doi:10.1002/jsfa.8452PubMed 28556278DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error