Page 199 - AWSAR 2.0

scavenges the free radicals generated inside the human body thus contributing towards the prevention of diseases, like cancer, type-II diabetes, and heart diseases. Major antioxidant compounds found in bee pollen samples were catechin, rutin, quercetin, luteolin, kaempferol, cinnamic acid, caffeic acid, and apigenin, whichwouldbeconsideredasauthentication mark of bee pollen origin. Niacin, pantothenic acid, folic acid, biotin, tocopherols (Vitamin E), and Vitamin C were the dominating vitamins found in the samples, which revealed the health-promoting value of it.
This research work has also examined the engineeringpropertiesofbeepollenforthefirst time, which may help the engineers to design equipment to clean, grade, separate, and dry it. The coconut pollen exhibited better mouth- feel enhancing, flavour retaining, emulsifying and foaming attributes, which recommends its use as a natural food additive in products like ice-cream, cake, marshmallow, and whipped cream. However, the applications
Ms. Mamta Thakur || 175
of bee pollen in food remained challenging due to its heat-sensitive nature. Our research team encapsulated the bee pollen particles using milk matrix and developed the process technology to produce bee pollen enriched functional milk powder. The milk being a good source of nutrients, however, lacks particular healthy compounds such as phenolic compounds and dietary fibre besides omega-3 fatty acids, folates, and some vitamins, which would be complemented by bee pollen. The developed functional milk powder will allow the addition of bee pollen as a functional ingredient in different processed food products such as yoghurts, spreads, beverages, bakery and confectionery products, and frozen desserts. Further, the developed technology can be easily adapted by dairy industries to produce functional milk powder thus enriching the commercial perspective of bee pollen that may aid in improving the economic status of beekeepers in the country.