Recreating a mixture of functional bee products and the possibility of using it to fortify some food products

The aim of the research is to identify the functional bee products and the possibility of using them in the manufacture of functional biscuits. In order to achieve this goal, the research was divided into a number of axes, where the studied bee products were collected, which are honey, pollen and bee bread from different regions, and studying the chemical composition of these products and the difference of this composition according to the region, the geography from which the samples were collected, as well as the difference in the plant species from which they were collected. And a statement of the effect of this difference on the chemical composition and physiochemical properties of the samples.The data were analyzed statistically at a significant level of 5%. In addition to studying the antioxidant capacity and phenolic content of these products, using two types of solvents, ethanol and methanol, where methanol gave the highest content of phenols as well as the highest antioxidant capacity. gallic acid / g sample, while the antioxidant capacity was 90.41, 58.16, 32.15%, and the positive and negative antimicrobial capacity was determined by four microbial species (Streptococcus sp- E.coli- Klebsella sp-Staphylococcus sp). HPLC was used to detect the qualitative and quantitative composition of sugars. The content of saturated and unsaturated fatty acids and their percentage were studied using gas chromatography (GC), and the most important compounds found in pollen and bee bread were detected using GC-MS Chromatography. Pollen grains from the two sources were added to the flour prepared for the manufacture of biscuits with addition ratio of (10-7.5-5-2.5)%. This addition led to an increase in the content of the biscuits from the following components (moisture, fiber, ash, protein) The moisture percentage increased from 4.76 for the control to 6.73 when adding 10% of citrus pollen grains and to 6.68 for anise at the same percentage, while the fibers increased from 1.2 for the control to 2.1 and 1.98 when adding 10% of the pollen of citrus and anise, respectively, and the ash increased From 1.02 for the control to 1.2 and 1.25 when adding 10% to citrus and anise pollen, respectively, while protein increased from 9.27 to 9.87 and 9.98 when adding 10% to citrus and anise pollen, respectively. The antioxidant capacity also improved due to the increase in the content of phenolic compounds in all percentages of addition, which increased with the increase in the percentage of addition of pollen for both types, as the antioxidant capacity using the DPPH method for the control reached 2.01 and rose to reach 31.87 and 40.08 when adding 10% of pollen. citrus and anise pollen, respectively. This reflects an increase in the phenolic content, whose value increased from 0.64 to 2.16 and 2.72 when adding 10% of citrus and anise pollen, respectively. The addition of pollen also led to a significant decrease in all the Alveograph indicators, as the value of P:, which expresses the maximum pressure values, decreased from 60 for the control to 42 and 37 when adding 5% for both citrus and anise pollen, respectively, and the value of (W: energy provided) decreased. until the dough bubble burst), which decreased from 117 to 93-96 when adding 5% of citrus and anise pollen, respectively. These values, at an addition rate of 5%, were suitable for flour prepared for making biscuits, according to reference values. Also, the results of the SRC were consistent with the results of the Mixolab in terms of an increase in the water absorption of the dough and a decrease in the quality of gluten. The value of SRC (lactic acid) decreased when pollen was added compared to the control, and this decrease increased with the increase in the percentage of addition and a very high significantsignificance at a significant level of 5%. The value of SRC (water) also increased when adding pollen grains, and this increase increased with the increase in the added percentage, and this increase was in significant significance for all additions compared to the control at a significant level of 5%. Fortifying honey with pollen and bee bread increased its content of the studied mineral elements (calcium, potassium, sodium, magnesium, iron, copper, manganese, zinc) in a significant way, which contributed to raising the percentage of honey covering the daily needs of the individual of these mineral elements.