Enriching of flour confectionary by vitamins and phosphor lipids of bees' biopsy specimen | Обогащаем мучные кондитерские изделия витаминами и фосфолипидами биоптата пчел
2010
Kalenik, T.K. | Gorokhova, I.S. | Korshenko, L.O., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation) | Kas'yanov, S.P., Russian Academy of Sciences. Far Eastern Branch, Vladivostok (Russian Federation). Institute of Marine Biology
Studied was a possibility of producing sugar cookies (SC) enriched in bioptat – bee pollen load comprising 6.1 g of lipids per 100 g of pollen and 5.5 g of phospholipids per 100 g of lipids. The main phospholipid (namely phosphatidylcholine) accounts for 47.5% of the total amount. The main fatty acids in the pollen – palminic acid (34.9%), linolenoic acid (33.4%), linoleic acid (12.1%), their total content 8-9%. Pilot baking sugar cookies added with 5% of bee pollen load was carried out at 220 degrees C for 8 and 10 min. The experimental samples after baking for 10 min had a dark brown color. When the duration reduced up to 8 min, SC acquired a uniform light creamy tint. All samples including the control one had a regular form, even edges, smooth surface, uniform porosity without voids, taste and smell without foreign tastes and tints. The more intensive color of the experimental sample of SC is explained by active proceeding Maillard and caramelization reactions during baking. Degustation of the experimental sample with pollen load gave 96 points corresponding thereby to the quality category "excellent", the control sample – 79.6 points (the quality category "good"). Using in the diet 100 g of SC comprising 5% of pollen load satisfies the requirement for cobalt by 50% of day's allowance, manganese - by 25.5%, iron – by 11.7% (for men), phosphor – by 2.44%, vitamins B, E and P – by 10.7%, 47.1% and 6.4%, respectively. Pollen load has not only biologically useful properties, but also acts as a natural color causing no allergy. The duration of baking with pollen load greatly reduces
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