ArticleFoods (Basel, Switzerland)2022
Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids.Polymers · 2025Article
- Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization.Foods (Basel, Switzerland) · 2025Article
- The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.Scientific reports · 2024Article
- Structural Characterization and Antidepressant-like Effects ofInternational journal of molecular sciences · 2024Article
- Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach.Antioxidants (Basel, Switzerland) · 2023Article
- Translational Research on Bee Pollen as a Source of Nutrients: A Scoping Review from Bench to Real World.Nutrients · 2023Article
- 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 (Frontiers in immunology · 2023Article
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Authors and funding
5 authors.
Funding
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.
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