Abstract
There is a pressing need to prioritize the development of food products that incorporate various functional elements while carefully considering factors such as production costs, food safety, and environmental impact. Colombia has climatic characteristics that allow it to have varied agricultural and beekeeping production, but there is little innovation in the development of value-added products. The beekeeping development in the municipalities of Montes de María has not received the attention it deserves, despite its importance as a sustainable productive dynamic. In this research, fermented drinks were developed using vegetable matrix sesame (Sesamum indicum L.) seeds, pollen, and honey. In lactic fermentation, a decrease in pH was evident, with pH levels between 4 and 4.5, with the addition of pollen. The percentage of lactic acid (g/L) was influenced by the sesame Sesamum indicum L. seed content. The highest value was presented by the drink with the lowest amount of sesame seeds (0.75 g of lactic acid/L). Volumetric productivity, with values between 54.60 % and 82.09 %, compared to other substrates. The sensory evaluation revealed a higher level of acceptability of drinks containing pollen and honey after the fermentation process, thus, the inclusion of pollen and honey improved the attributes of the drinks.
