ELABORAÇÃO DE FORMULAÇÕES DE BOLOS ENRIQUECIDOS COM MEL

Abstract

Bakery products are traditional foods and are highly consumed in Brazil, especially at breakfast, in snacks, at birthday parties, among others. This study aimed to evaluate the effect of including honey as a partial substitute for sugar on cake quality, with different percentages of honey (0%, 5%, 10%, and 15%). Unlike refined sugar, honey is rich in vitamins, minerals, and antioxidants, substances that fight free radicals and help prevent diseases. Although honey has a high sugar content, research indicates that its consumption may moderate post-meal glucose spikes, helping to reduce blood sugar levels in people with type 1 and type 2 diabetes. The study aimed to evaluate the physicochemical, microbiological, and sensory characteristics, submitting the results to analysis of variance (ANOVA) and Tukey's test. Considering the superior nutritional profile and the sensory analysis results, the cake with 15% honey proves to be commercially viable. However, since all treatments had great acceptance and there was no significant statistical difference in acceptance, the cake with 5% honey is recommended because it is more economically affordable.