Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference

Abstract

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future.

Translational Research on Bee Pollen as a Source of Nutrients: A Scoping Review from Bench to Real World

“…In addition, this product is already widely used as an adjuvant in numerous food recipes to enhance their nutritional values, benefiting from its diverse additive (e.g., antioxidant and preservative) qualities. It is used or studied in many fermented products such as bakery and dairy products, confectionary, meats (e.g., livestock and broiler feeding) and meat derivatives (e.g., frankfurter sausages), and fruit juices [ 4 , 8 , 31 , 44 , 140 , 289 ], or to change the nutritional and bioactive values of other bee products such as honey [ 51 ].…”

“…Allergic reactions are rare and BP is perceived as a safe product in most physiological situations including in childhood, in older age, and in disease recoveries [ 3 , 4 ]. BP from different floral sources has been reported to possess anesthetic, anti-allergic, anti-androgen, anti-atherosclerotic, anti-cancer (anticarcinogenic and anti-mutagenic), anti-inflammatory, antimicrobial (antibacterial, antifungal, and antiviral), antioxidant, antiulcer, and immunostimulant activities [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. On metabolic pathophysiology, it has been shown to possess anti-obesity [ 12 ], antidiabetic [ 12 ], hypocholesterolemic [ 13 ], and hepatoprotective [ 7 , 12 ] effects.…”

Effects of dietary chito-oligosaccharide and β-glucan on the water quality and gut microbiota, intestinal morphology, immune response, and meat quality of Chinese soft-shell turtle (Pelodiscus sinensis)

“…First, 50 g of muscle tissue was isolated from the two hind legs to determine its amino acid composition and proximate composition, as described previously (25,26). Briefly, the muscle tissue was ground into powder after freezing in liquid nitrogen.…”

Development of the Recipe of Wheat Bread With the Addition of Bee Pollen From Phacelia

“…Вміст фенольних сполук у обніжжі може значно змінюватись залежно від рослинного походження та періоду збору квіткового пилку бджолами (Straumite and ets., 2022). Згідно з результатами останніх досліджень (Végh et al, 2022), пилок фацелії багатий фенольними компонентами та підходить для збагачення хлібобулочних виробів.…”