الفهرس 
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Abstract
This study aimed to investigate honey bee products (pollen and PROPLISE) and their applications in food (juices, biscuits, and cakes) in order to fortification and increase their nutritional value, quality characteristics, and storage stability.
The obtained data could be summarized as follows:
Nutritional Quality and Sensory Attributes of Biscuits Supplementation with Bee Pollen
The approximate chemical composition of wheat flour (WF) and pollen showed that the pollen contained 87.5±0.18% of dry matter,
43±0.34% of protein, 6.40±0.25% of fat, 2.66±0.12% of ash, 1.42±0.02% of fiber, 46.5±0.09 of NFE and 48±4(mg/100g) of vitamin C. Wheat flour had less ash (0.62±0.03%) and protein (9.44±0.03%), but more fibers (3.32±0.02%) than pollen.
The total phenolic content of biscuits containing 2.5 to 10% pollen increased in comparison to the control, when expressed as gallic acid. The total phenol was three times higher at 10% bee pollen addition compared to the control sample, indicating that this level of supplementation appears to be ideal for providing maximum nutritional advantages. Approximately 10-50% of the phenol content of the samples were lost throughout storage.
Results show that a 10% pollen addition is the most efficient in terms of enriching biscuits in flavonoid compounds. Flavonoids were more than 40%, 24%, and 15% increased with 10%, 7.5%, and 5% pollen addition compared to the control sample, respectively. After 80 days, BP3 and BP4 significant lost about 6-16% of their flavonoid content.
Bee pollen biscuits Samples contained more -carotene than the
control sample; BP4 was more than twice as high. β -carotene levels in all samples did not change significantly during storage.
The addition of bee pollen significantly darkened the surface of the biscuits as compared to the control.. In contrast to the control sample, the values of the L* parameter stayed at a lower level. This is of course, expected given that bee pollen is noticeably darker in color than wheat flour.
No modifications were found as a result of biscuit storage, regardless of the amount of the ingredient. The variations in the a* parameters were often not statistically significant, however the difference in the b* parameter between zero-time samples and those held for forty and eighty days was statistically significant.
The highest hardness and crispness loss occurred during the first Twenty days of storage, in correspondence with the fastest increase in water content in the biscuit matrix, and followed a similar trend throughout the storage duration.
The results were consistent with Egyptian Standard Specifications for Biscuits No. 5117 for 2006.
The results, bee pollen-enriched biscuits received a higher
overall score. Fortification at a level of 5% and 7.5% retained the sensory metrics better than the control sample in both fresh and stored biscuits. It should also be highlighted that at all pollen concentrations, the overall assessment permitted the product to be classified as acceptable (total score 7.79) in the case of the maximum additive BP2 sample). Biscuits 2.5%.and 10% received lower scores when substitution was set at 5% and 7.5%, respectively.
After storage, there were statistically significant differences. On this basis, it is possible to conclude that the 5% bee pollen fortification of biscuits was feasible and yielded the intended outcomes.
Nutritional quality and sensory attributes of orange juice Supplementation with Proplise
the pH and titratable acidity values of orange juice samples stored cold (4 ±1°C) for six months and at room temperature for three months. The pH values of orange juices were significantly decreased from 4.10, 4.5, and 4 at zero time and reached 3.06, 3.10 3.25 and 3.64 for T0, T1, T2 and T3 , respectively, at the end of the storage period (
18 days). The highest decrease percent was observed in T0 (25.36%) followed by T1 (31.11%), T2 (18.75%), while T3 recorded the lowest decrease percent (9.09%).
After six days, the highest decrease percent was observed in T0
(26.82%), followed by T1 (20.11%), and T2 (18.75%), while T3 recorded the lowest decrease percent (12.5%). Furthermore, resulted was a reduction only 16.66% in orange juice which pasteurization at 65 oC for
20 minutes after three months.
The titratable acidity values of orange juice samples varied according to the percentage of PROPLISE additive. The values ranged from 7.68% (for orange juice) to 5.90% for T3, with 15% PROPLISE at the beginning of storage. These values were significantly increased during storage for all juice samples.
The ascorbic acid concentration of the control orange juice samples (T0 without any treatments) varied from the other samples when assessed in mg/100g for T1 (5% PROPLISE), T2 (10% PROPLISE), and T3 (15% PROPLISE) and pasteurized juices at ” " ~ " ” 65 oC for 20 min, respectively, at the end of the storage period (4 ±1°C).
After 18 days of storage at 4 ±1°C, the control sample had the highest decrease percent (61%), followed by T1 (41.4%), T2 (39.32%), and T3, which had the lowest decrease percent (37.21%). T3 had the lowest decrease percent (24.45%) after six days of storage at room temperature, followed by T2 (25.32%), T1 (29.12%), and the control had the highest decrease percent (70.21%).
After 24 days, the L* value (lightness) of orange juices treated with
PROPLISE decreased from 47.600.32 on the first day to 47.100.11. A decrease in ΔΕ* was seen for the PROPLISE samples held at 4 ±1°C over the first 24 days, but the color got browner between the 120th and
150th days. The transition from orange to brown was smoother in the sample. The samples were also held at 25±5 °C for 120 days to assess the influence of storage temperature. PROPLISE and pasteurization samples color had a larger ultimate value of ΔΕ* at this temperature
than at 4 ±1°C, although there were fewer variations. The difference
between PROPLISE and pasteurization samples became more apparent when held at 25 °C. Pasteurization samples achieved a high ultimate value of ΔΕ*, but orange juices with 5% PROPLISE had a lower and smoother color change.
The total phenols values for the juice samples declined by approximately 16.63%, 9.16%, and 7.02% (as such basis) at the end of the storage time, as indicated in the same . T1 had the biggest reduction percent, followed by T2, and T3 had the lowest decrease percent.
The total flavonoid contents in orange juices additive with PROPLISE was 72.30, 80.63 and 90.30 mg/100 mL in T1, T2 and T3, respectively more than that of control in the first day. PROPLISE can remarkably protect the flavonoid components in orange juices.
In compared to the PROPLISE juice samples, they will significantly
reduce the microbial load and extend the shelf-life of orange juices (T1, T2 and T3).
Nutritional Quality and Sensory Attributes of cakes supplementation with bee pollen
The total phenol content of cake treatments values ranged from
15.65 mg/100 g (for T0) to 35.57 mg/100 g (for T3) at the storage time of zero. It was observed that there was a reduction in total phenol content in all the treatments of cake during the storage period, ranging from
9% in (T0) to 24.21% in (T3).
Total flavonoids varied from 73.14mg/100g (for T0) to
113.97mg/100g (for T3) at zero time of storage. This could be due to that is pollen is rich in polyphenolic compounds, mainly flavonoids and phenolic acids compared to the samples without bee pollen. Total flavonoids was decreased from 113.97 to 67.19mg/100g with the storage period from 0 to 15 days at 4oC ± 1.
The total carotenoids values for cake stored under cool conditions (4oC) were decreased from 6.03, 7.53, 8.40 and 10.53mg/100g at zero time and reached 2.57, 6.66, 7.93 and 9.96 mg/100g for T0, T1, T2 and T3, respectively at the end of the storage period (15 days at 4oC ± 1).
Color parameters (L*, a*, b*, Δ E, hue angle, and chroma) for cake
without bee pollen (T0) and reinforced cake with bee pollen (at 5, 7.5, and 10% levels). The outcomes revealed that the color parameters were L * (38.57-38.57), a* (8.50-9.33), b* (21.16-23.94), ΔE (5.28-6.80), hue angle (66.20-69.68), and chroma (23.12-25.56) are the values for each of
these parameters.
All cake samples showed a gradual decrease in L-values, a-values, b-values, and chroma values during storage, according to the data. However, ΔE, color, and angle were increased following a 15-day storage period at 4°C already open or split by pollen bees.
Total bacterial counts gradually increased over the storage time, but remained below the crucial microbiological limit for cake. For all conserved cake samples, the overall bacterial count was less than
2.0x10⁵ cfu g-1.