| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6402172 | LWT - Food Science and Technology | 2015 | 7 Pages |
â¢The fortification effect in biscuits were investigated.â¢The optimal concentration of bee pollen in biscuits was specified.â¢Bee pollen had a pronounced effect on antioxidant properties in biscuits.â¢Biscuits improved with pollen had darker surface than the control.
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.
