The influence of the drying temperature (35°C and 45°C) and the beepollen origin (la Calera and Zipaquira) are evaluated on the physical, chemical and nutritional characteristics of dried beepollen. The methods used to establish the effect of the treatment are: Physicochemical characterization, water activity, solubility index, particle size, vitamin C and carotene content. The results confirm that the drying temperature of 45oC is suitable for the drying process of beepollen because the process time is lower and the physical, chemical and nutritional properties are not affected. The protein, fiber and ash contents are not affected by the drying temperature. The carotene content of the pollen from la Calera is higher than that of the pollen from Zipaquira, probably due to the composition of the flora in each zone. The vitamin C content decreases as the drying temperature increases, but there are no significant differences between zones.
