The objective of this study was to investigate using bee pollen (BP) 2.5, 5, 7.5, and 10% as a functional ingredient in biscuits. At zero time and after eighteen days, the physicochemical and sensory properties of enriched biscuits were evaluated in terms of total phenolic content (TPC), total flavonoid content (TFC), and β-carotene. The addition of pollen decreased the L value with increasing in biscuits. The enriched BP10% biscuit had a TPC content of 21.15±0.10 mg/100 g, 182.38±1.92 mg/100 g as TFC, and 9.73±0.11 mg/100 g as β-carotene. Furthermore, the biscuits made with the inclusion of BP were accepted in terms of their sensory qualities. The highest hardness and crispness loss occurred during the first twenty days of storage. There were no pathogenic bacteria or fungal growths in our products. Depending on the obtained data, it is possible to conclude that bee pollen is a component that can increase quality standards while also boosting the functional elements of biscuits.
Various analysis methods were used to identify the dyes used in a historical samples of dyed wool from a rare Coptic fabric was collected from the Nubia Museum in Aswan and their state of deterioration to create a plan for the preservation and restoration of the textile collection in this museum. High-performance liquid chromatographic methods, with ultraviolet-visible spectrophotometry detection (HPLC-UV/Vis) , FTIR Fourier transform infrared spectrophotometers were used to identify dyes and SEM scanning to determine degradation Caused by changes in the surface morphology of the Coptic sample. The results indicated that mixtures of organic dyes were used in this object in order to produce different colours. Such as indigo and madder, etc, were identified. The analytical results revealed that the wool sample suffered from deterioration, Moreover, The most frequently identified dyes included, and the results indicate that mixtures of organic dyes are used in dyeing these samples to produce different colours. The most dominantly identified colourants in samples collected from the Museum are laccaic acid, kermesic acid, munjistin and indigotin. The most dominantly identified dyestuffs are lac dye (Kerria lacca, Kerr), kermes ( Kermesvermilio), madder (Rubia) species and indigoid dye source, either indigo (Indigofera species)or woad ( Isatis tinctoria L.) the results helped dating of the historical object which belong to Sixth century AD.
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