The aim of this graduation thesis was to explore how the addition of bee pollen, propolis and concentrated red and yellow beetroot juice affects the contents of water, total phenolic compounds and flavonoids, antioxidant activity and sensory acceptability of honey among consumers. The addition of bee products and concentrated beetroot juice resulted in lower water content and in an increase in the total phenolic and flavonoid contents, and antioxidant activity. The highest values of observed parameters were determined in forest honey with the addition of concentrated red beetroot juice. There was a significant correlation between the total phenolic content and antioxidant activity as determined by FRAP and DPPH method, the correlation coefficient amounte to 0.992 and 0.938, respectively. The sensory analysis with a 9-point hedonic scale showed that honeys with additives were less sensory acceptable. The students gave the highest liking scores to multifloral and forest honey without additives.
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