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Bianchi A, Capparelli S, Taglieri I, Sanmartin C, Pistelli L, Venturi F. Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization. Foods 2025; 14:527. [PMID: 39942122 PMCID: PMC11817459 DOI: 10.3390/foods14030527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2025] [Revised: 01/31/2025] [Accepted: 02/04/2025] [Indexed: 02/16/2025] Open
Abstract
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 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 antioxidant component, fortified biscuits can represent an interesting vehicle for phenolic compounds and carotenoids, with a characteristic sensory profile.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
| | - Sonia Capparelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Laura Pistelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Center of Agro-Environmental Research “Enrico Avanzi”, University of Pisa, 56122 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (S.C.); (I.T.); (L.P.); (F.V.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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