Bee pollen can be used as a natural food ingredient in various processed foods due to its nutritional and functional properties. It contains all the necessary nutrients such as proteins, carbohydrates, fatty acids, vitamins, minerals and bioactive compounds such as polyphenols, which can contribute to its positive health effects such as anti-inflammatory, immunostimulatory and antioxidant effects. In the food industry, bee pollen is used to increase the nutritional value and improve the technological and sensory properties of food. In this master thesis, we investigated the influence of the addition of two bee pollen samples of different botanical origin on the nutritional value and sensory properties of biscuits. Both samples were added to biscuits in amounts of 5%, 10%, 15% and 20% as a substitute for flour. We observed a correlation between the amount and type of bee pollen and the protein and ash content as well as a weak correlation with the carbohydrate content. A higher addition of bee pollen correlated with a more intense yellow colour and darker edges of the biscuits. The consumer panel rated the control biscuits and biscuits with a lower addition of bee pollen better, but the sensory score of the biscuits depended on the individual preferences of the consumers involved. Biscuits with bee pollen produced in May 2023, which we assume contained rapeseed pollen, had a cabbage-like odour and aroma, a more pronounced bitter taste and received more negative comments from expert and consumer panel.
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