Quality of durable cookies enriched with rape bee pollen

The objective of this study was to enrich durable cookies with different additions of rape (Brassica napus var. napus) bee pollen to increase nutritional properties of cookie samples and to improve technological and sensorial properties as well. Bee pollen is an important raw material due to its nutritional and functional properties. Cookie samples were prepared by substituting wheat flour with rape bee pollen in the amount of 16 % (1 g of bee pollen per cookie) and 32 % (2 g of bee pollen per cookie) using bee pollen from two localities Lenártovce and Nové Zámky. In baked samples beside sensory properties also chemical parameters and technological parameters of cookies were evaluated. It was found out that with the gradual addition of rape bee pollen the amount of ash content increased and the highest ash content was analysed in variants II and IV (0.71 and 0.77 %) using 32 % addition of rape bee pollen. In terms of reducing sugars, addition of bee pollen caused that the content of reducing sugars in the products increased slightly. The highest reducing sugar content was determined in variant II. (24.59 %). On the other hand amount of crude protein the most considerably raised by addition of 2 g of pollen per cookie. The highest content of crude protein was analysed in variants II and IV (8.72 and 9.00 %). From the results of a linear models in which the dependent variables were the ash, crude protein and moisture it was determined the significant effect (p <0.05) only of the pollen addition. In the case of the model with the dependent variable reducing sugars it was found out significant effect (p<0.0001) of pollen addition and locality and their interactions. With the gradual addition of bee pollen values of technological parameters such as diameter and weight of cookies increased and thickness of products decreased. Based on sensory scores using a 9-point Hedonic scale the best sensorial acceptability (7.4) was found in variant I (1 g of bee pollen per cookie). Cookies were characterized by a pleasant, but little bit cabbage smell. Cookies were easy to chew and were of a sufficient delicate flavour with slight pollen and honey aftertaste. Taking into account all aspects of quality it can be concluded that the most acceptable addition of bee pollen was 16 % (1 g of bee pollen per cookie) from locality Lenártovce (south part of middle Slovakia)

Quality of durable cookies enriched with rape bee pollen

The objective of this study was to enrich durable cookies with different additions of rape (Brassica napus var. napus) bee pollen to increase nutritional properties of cookie samples and to improve technological and sensorial properties as well. Bee pollen is an important raw material due to its nutritional and functional properties. Cookie samples were prepared by substituting wheat flour with rape bee pollen in the amount of 16 % (1 g of bee pollen per cookie) and 32 % (2 g of bee pollen per cookie) using bee pollen from two localities Lenártovce and Nové Zámky. In baked samples beside sensory properties also chemical parameters and technological parameters of cookies were evaluated. It was found out that with the gradual addition of rape bee pollen the amount of ash content increased and the highest ash content was analysed in variants II and IV (0.71 and 0.77 %) using 32 % addition of rape bee pollen. In terms of reducing sugars, addition of bee pollen caused that the content of reducing sugars in the products increased slightly. The highest reducing sugar content was determined in variant II. (24.59 %). On the other hand amount of crude protein the most considerably raised by addition of 2 g of pollen per cookie. The highest content of crude protein was analysed in variants II and IV (8.72 and 9.00 %). From the results of a linear models in which the dependent variables were the ash, crude protein and moisture it was determined the significant effect (p <0.05) only of the pollen addition. In the case of the model with the dependent variable reducing sugars it was found out significant effect (p<0.0001) of pollen addition and locality and their interactions. With the gradual addition of bee pollen values of technological parameters such as diameter and weight of cookies increased and thickness of products decreased. Based on sensory scores using a 9-point Hedonic scale the best sensorial acceptability (7.4) was found in variant I (1 g of bee pollen per cookie). Cookies were characterized by a pleasant, but little bit cabbage smell. Cookies were easy to chew and were of a sufficient delicate flavour with slight pollen and honey aftertaste. Taking into account all aspects of quality it can be concluded that the most acceptable addition of bee pollen was 16 % (1 g of bee pollen per cookie) from locality Lenártovce (south part of middle Slovakia)

Evaluation of the basic saccharides content in tomatoes

Saccharides are the basic dry matter components of all fruits and vegetables. The dominant tomatoes saccharides are fructose and glucose, minor ones are sucrose but also arabinose, xylose, and galactose. The objective of this paper is to analyze carbohydrates such as glucose, fructose and sucrose in the selected tomatoes varieties intended for the direct consumption and industrial processing. We used 14 varieties and 3 newly selected tomatoes varieties. The glucose content in the studied varieties was in the range of 4.87 – 15.9 g.kg-1, the fructose content was 11.1 – 22.27 g.kg-1 and sucrose content was 0.07 – 1.73 g.kg-1. The highest fructose and sucrose content was detected in the Tomanova variety, the highest sucrose content was found out in the Bovita variety. When comparing the glucose content it was found out that the higher content on average was achieved in the varieties intended for the industrial processing (10.10 g.kg-1) than in the varieties for the direct consumption (7.96 g.kg-1). The varieties intended for industrial processing were generally characterized by higher glucose and fructose content than the varieties intended for the direct consumption. When comparing the fructose content, we found a higher average content in the varieties intended for industrial processing (15.70 g.kg-1) than in the varieties for the direct consumption (14.40 g.kg-1). In most of the studied varieties sucrose was present in low content (<1.0 g.kg-1), only in the Tomanova variety sucrose content represented more than 1 g.kg-1

Quality of durable cookies enriched with rape bee pollen

The objective of this study was to enrich durable cookies with different additions of rape (Brassica napus var. napus) bee pollen to increase nutritional properties of cookie samples and to improve technological and sensorial properties as well. Bee pollen is an important raw material due to its nutritional and functional properties. Cookie samples were prepared by substituting wheat flour with rape bee pollen in the amount of 16 % (1 g of bee pollen per cookie) and 32 % (2 g of bee pollen per cookie) using bee pollen from two localities Lenártovce and Nové Zámky. In baked samples beside sensory properties also chemical parameters and technological parameters of cookies were evaluated. It was found out that with the gradual addition of rape bee pollen the amount of ash content increased and the highest ash content was analysed in variants II and IV (0.71 and 0.77 %) using 32 % addition of rape bee pollen. In terms of reducing sugars, addition of bee pollen caused that the content of reducing sugars in the products increased slightly. The highest reducing sugar content was determined in variant II. (24.59 %). On the other hand amount of crude protein the most considerably raised by addition of 2 g of pollen per cookie. The highest content of crude protein was analysed in variants II and IV (8.72 and 9.00 %). From the results of a linear models in which the dependent variables were the ash, crude protein and moisture it was determined the significant effect (p <0.05) only of the pollen addition. In the case of the model with the dependent variable reducing sugars it was found out significant effect (p<0.0001) of pollen addition and locality and their interactions. With the gradual addition of bee pollen values of technological parameters such as diameter and weight of cookies increased and thickness of products decreased. Based on sensory scores using a 9-point Hedonic scale the best sensorial acceptability (7.4) was found in variant I (1 g of bee pollen per cookie). Cookies were characterized by a pleasant, but little bit cabbage smell. Cookies were easy to chew and were of a sufficient delicate flavour with slight pollen and honey aftertaste. Taking into account all aspects of quality it can be concluded that the most acceptable addition of bee pollen was 16 % (1 g of bee pollen per cookie) from locality Lenártovce (south part of middle Slovakia)