Volume 63, Issue 1, September 2015, Pages 640–646
Highlights
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- The fortification effect in biscuits were investigated.
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- The optimal concentration of bee pollen in biscuits was specified.
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- Bee pollen had a pronounced effect on antioxidant properties in biscuits.
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- Biscuits improved with pollen had darker surface than the control.
Abstract
The
aim of this study was to indicate the potential application of bee
pollen as a dietary supplement. Biscuits are one of the most consumed
confectionery products in the world. With this fact in mind, an attempt
was made to find an optimal recipe for biscuits with the addition of
pollen, and at the same time investigate the physical, chemical and
health-promoting properties in obtained products. Although it was found
that the addition of bee pollen did not affect the fat content in
biscuits, it had a statistically significant effect on sugar, protein,
ash, fibre, as well as the content of polyphenols and antioxidant
potential. Biscuits that had been improved with bee pollen were
characterized by higher penetration work and a darker surface when
compared to the control. However, only up to 5% of pollen was needed to
enable the taste of biscuits to be at the same level as the control.
Keywords
- Biscuits;
- Bee pollen;
- Physicochemical properties;
- Antioxidant activity;
- Sensory analysis
Copyright © 2015 Elsevier Ltd. All rights reserved.
