This study aimed to analyze the physicochemical characteristics of honey and pollen of two different species of stingless bees Melipona flavolineata and Melipona fasciculata from different regions in the State of Pará, the two totally different localities, Mosqueiro Island and Castanhal municipality, different climate and vegetation directly influence the quality and characteristics of these raw materials. The honey and pollen samples were collected and stored in hermetically sealed pots, the honey was kept at room temperature and the pollen at a freezing temperature of -12 °C to -15 °C, the analyzes were carried out in the laboratory of the Universidade do Estado do Pará - Campus Castanhal. For physicochemical characterization of honey, moisture, acidity, pH, ash, insoluble solids, HMF reducing sugar, total and apparent sucrose, HMF and color were performed. For the physicochemical characterization of the pollen, moisture, ash, protein, acidity, reducing and total sugars were analyzed. Regarding the honey collected in the meliponario of the municipality of Castanhal, they obtained different results from the honey collected in Mosqueiro, even being of the same species. In the pollen collected from the stingless bees of the meliponario located on the island of Mosqueiro, there were high levels of lipids, the results of proteins obtained from the pollen of Castanhal were high, unlike the pollen of the island of Mosqueiro.

RESUMO: O caranguejo é rico em nutrientes, como os ácidos graxos poli-insaturados, minerais e vitaminas. A sua captura é uma das modalidades de pesca de maior importância paraense, porém é subutilizado na indústria alimentícia, vendido principalmente na forma in natura. O objetivo deste estudo foi desenvolver três formulações de empanado (nugget) de caranguejo adicionado de fibras e sem glúten. Visando baratear o custo do produto final foram elaboradas as formulações F1, F2 e F3, as quais se distinguiram na adição de farinha de arroz com 0%(F1), 15%(F2) e 30%(F3) em substituição parcial de caranguejo. Obteve-se para as análises físico-químicas e microbiológicas resultados de acordo com a legislação. Na análise sensorial de intenção as F1 e F2 se sobressaíram em relação à F3, e todas as formulações foram bem aceitas. O custo por unidade das formulações foi R$ 0,37(F1), R$ 0,27(F2) e R$ 0,24(F3); as formulações obtiveram 90,47% de rendimento. Para fibras obteve-se o mesmo resultado (0,96g- b.s.) nas três formulações.

ABSTRACT: Crab meat is rich in nutrients such as polyunsaturated fatty acids, minerals, and vitamins. Its catch is one of the most important fishing modalities in the North Brazilian state of Pará; however,crab is under utilized in the food industry and mainly sold as fresh meat. The study aimed to develop three formulations of gluten-free crab nuggets with added fiber. To reduce the cost of the final product, three formulations(F1, F2, and F3) were developed by the addition of rice flour at 0% (F1), 15% (F2), and 30% (F3) as a partial replacement of crab meat. Physicochemical and microbiological analyses were performed according to the legislation. In sensory intent analysis, F1 and F2 stood out in relation to F3, butall formulations were well accepted. The cost per unit of the formulations was 0.37 Brazilian reals (R$) for F1, R$ 0.27 for F2, and R$ 0.24 for F3; the formulations obtained a 90.47% yield. For fibers, the same result (0.96 g-dry basis) was obtained for all three formulations.