Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization

Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization

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Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds.Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf life, and have a favorable taste and texture.The aim of this study was to investigate lightemupsequences.com the effects of the enrichment of salty biscuits with bee pollen (fresh and dried) through their chemical-technological and sensory characteristics.

The biscuit formulations were created by replacing the flour with an increasing amount (5% and 10%) of fresh (FP) and dried (DP) pollen.A formulation without pollen was used as the control (CB).To evaluate its potential as a fortification ingredient, pollen as well as salty biscuits were analyzed in terms of their chemical composition and sensory characteristics.

In particular, biscuits with 5% fresh pollen (FPB5%) proved to be the formulation with the optimal combination of chemical-compositional and sensory characteristics.Given the increase in their Neuw Rebel Skinny Eternal Black Jeans antioxidant component, fortified biscuits can represent an interesting vehicle for phenolic compounds and carotenoids, with a characteristic sensory profile.