Quality properties and bioactive compounds of reduced-fat cookies with bee pollen

Sökmen, Özen; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Çinar, Aycan

doi:10.1016/j.ijgfs.2022.100557

Cited by 6 publications

(4 citation statements)

References 48 publications

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“… – – – [ 54 , [89] , [90] , [91] , [92] , [93] ] nutritional supplements As a food ingredient, providing nutrients and flavor to various products. – – [ 7 , [94] , [95] , [96] , [97] , [98] , [99] ] Antioxidant agent- It is applied as an ethanolic extract and by encapsulation. These methods allow the precise and efficient incorporation of propolis in food formulations.…”

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

“…Krystyjan et al [ 96 ] mention that bee pollen can be used as a fortifier in foods such as cookies, as it increases their chemical and physical properties. However, Sokmen et al [ 97 ] point out that with the addition of pollen, cookies have low amount of bioactive compounds due to the external layer (exine) of the pollen, which act as a protective barrier that preserves the bioactive compounds inside the pollen and provides chemical and enzymatic resistance hindering the release [ 94 ]. Although Krystyjan et al [ 96 ] recommends that pollen enriches flour-based foods such as cookies, and improves their chemical and physical properties, there is debate as to how effective this enrichment actually is in releasing beneficial compounds to the consumer.…”

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Section: Uses Of Bee Products In the Food Industrymentioning

confidence: 99%

Potential application of bee products in food industry: An exploratory review

Maicelo-Quintana,

Reyna-Gonzales,

Balcázar-Zumaeta

et al. 2024

Heliyon

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“…However, adding bee pollen to food is a complex task, representing technological and sensory challenges. In a recent study conducted by Sokmen et al (2022), bee pollen was added to reduced-fat cookies. The results showed that the addition of pollen maintained the technological properties and improved the total phenolic compounds content of the cookies, increasing their antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

Pestana M. da Silva,

Mabel Selani,

Saldaña

et al. 2024

Sci. agropecu

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This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

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“…The easy way for increasing its consumption is to incorporate bee pollen into routinely consumed foods. Moreover, it contains amino acids, high phenolic and flavonoid content with antioxidant, antimicrobial, anti-diabetic, anticancerand antiinflammatory activities (Rasouli et al, 2018) and it is considered as "the best food product in the world" and is an excellent functional ingredient (Kieliszek et al, 2018;Sokmen et al, 2022). It was used in different food application including bakery, meats, confectioneryand juice (de Florio Almeida et al, 2017;Turhan et al, 2017;Conte et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Abd Elmontaleb,

Hassaan,

Ahmed

et al. 2023

Egypt. J. Food Sci.

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HE purpose of this paper is to produce a new spreadable processed cheese with functional and nutritional value. Bee pollen (BP), Palm pollen (PP) and Wheat germ (WG) at level 5% were used individually as a functional and natural ingredient in the production of Spreadable processed cheese to determine their effect on physicochemical, functional and sensory properties of the product.The addition of these ingredients lead to improvement of the physicochemical composition as a result of the increase in nutritional value of processed cheese in terms of proteins, carbohydrates, ash and enhancing the physical properties. Highcontent of phenolic and antioxidant activity has been observed in processed cheese containing BP, PP and WG. High values of phenolic compounds were obtained in PP-cheese which had an equivalent 1.87 mg Gallic acid/g cheese and 62.47% antioxidant activity, while the lowest ones an equivalent of 1.38 mg Gallic acid/g cheese and 51.90% antioxidant activity were observed in WG-cheese. In addition, a balanced amino acid profile with vital essential amino acids was obtained in the final processed cheese product and the PP-cheese contained a high content of these acids. Moreover, the panelists preferred the cheese samples containing these additives without negative notes, while WG-cheese had the highest scores.This ensure the acceptance of these additives as a functional component in the manufacture of processed cheese at level 5%, which opens the way for future experiments for testing higher levels of these promising functional ingredients.

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Quality properties and bioactive compounds of reduced-fat cookies with bee pollen

Cited by 6 publications

References 48 publications

Potential application of bee products in food industry: An exploratory review

Potential application of bee products in food industry: An exploratory review

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

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