Effect of Bee Pollen Addition on the Chemical Composition, Antioxidant Properties Rheological and Sensory Properties of Biscuits
Ruba Aldarf *
Food Sciences Department, Faculty of Agriculture, Tishreen University Lattakia, Syria.
D. Mohamad Nadaf
Food Sciences Department, Faculty of Agriculture, Tishreen University Lattakia, Syria.
D. Ali Sultaneh
Food Sciences Department, Faculty of Agriculture, Tishreen University Lattakia, Syria.
*Author to whom correspondence should be addressed.
Abstract
Functional foods are one of the most important modern trends in which interest has increased recently, Because of its nutritional benefits that exceed the benefits of consuming traditional foods. Bee products, including pollen, are considered functional products because of their important nutritional benefits, which made them an important food supplement to be consumed alone or by adding it to food. This study aimed to study the possibility of using bee pollen to fortify biscuits as a way to fortify foods with pollen. Where the addition was made in the following proportions (2.5%-5%-7.5%-10%) and the changes resulting from the addition in the chemical composition and rheological properties were studied using the Mixolab and the Alveograph in addition to the resulting biscuits compared with the control. According to the results, BP has positive effects on the quality criteria while improving the functional and sensory properties of cookies.
Keywords: Biscuit, functional, bee pollen, sensory properties, Mixolab