![]() Total phenolic content in biscuits with 2.5-10% bee pollen rose between 51% and 192% compared to the control. ![]() They found that even adding bee pollen at the smallest 2.5% amount increased dietary fiber 1.6-fold compared to the control. The researchers assessed the chemical composition of each group of biscuits after two months storage in a glass container at room temperate. Krystyjan and her team tested bee pollen fortified biscuits at levels of 2.5, 5, 7.5 and 10% and compared to a wheat flour control biscuit. Harvey Nichols already produces a private label bee pollen fortified biscuit They said bee pollen had been used for centuries in traditional medicines because it was rich in flavonoids and nutrients such as mineral salt, amino acids and vitamins. The researchers said there was a lack of information on using bee pollen in food processing and their study was among the first to analyze the effects in confectionery products, using biscuits as a starting point. “Such action could significantly broaden the supply of pro-health biscuits as well as widen the possible applications of pollen.” said the study. They found bee pollen created a darker biscuit surface, but adding the ingredient at 5% of the product weight – enough to obtain health benefits – allowed the same taste as the control biscuit. The team said that while bee pollen had no effect on fat content in biscuits, it did increase sugar, protein, ash and polyphenol content, as well as increasing the antioxidant potential of the finished product. Declines in bee numbers have led to concerns key food crops will not be pollinated, putting millions at risk of malnutrition. Global bee populations are currently under threat, according to the United Nations Environment Programme (UNEP). Packaging & Packing Materials, Containers. ![]() Processing Equipment & Systems, Automation, Control.Filling & Packaging Equipment & Systems. ![]()
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