Page 68 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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SENSORY ANALYSIS OF BEE BREAD WITH DIFFERENT PRODUCTION TECHNOLOGIES

Leonora Adamchuk , Oleksandra Akulonok , Yuliia Sarana , Jana Šimková
1
1
2
1
1 National University of Life and Environmental Sciences of Ukraine,
Kyiv, Ukraine; E-mail.: leonora.adamchuk@gmsil.com
2 Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra,
Nitra, Slovak Republic
Compared to other beekeeping products that are not as fastidious to storage conditions,
the quality and nutritional properties of bee bread depend on the conditions of obtaining,
storage of bee bread combs and the technology of keeping of this product.
Therefore, the purpose of the work was to evaluate the bee bread obtained using
different technologies for organoleptic parameters. For comparison, the following
technologies were chosen: bee bread in combs without removing with drying (AA); classic
with manual removal of bee bread (AB1); classical with freezing of honeycombs and
shredding of wax and bee bread mass (AB2); industrial technology using artificial combs (AV).
The research was conducted during the years 2015–2018. In experiments, bee families of the
Ukrainian breed from the apiaries in four regions were involved in accordance with the
requirements of DSTU 7074: 2009 'Bee bread. Specifications'.
The AA bee bread had no signs of mildew or acidification, was characterized by a
pleasant aroma of freshly baked bread that was excessively mixed with the smell of wax and
propolis. The taste of bee bread was consistent with the product, without any foreign flavors.
The bee bread did not keep the shape of the granules, split into smaller particles, often in the
colors of the pollen. This may indicate an uneven gluing density of pollen grains not only in
the condition of the bee pollen but also in the bee bread pellet. The AB1 bee bread had
different size of granules, color, and shape, some granules had punctures, indicating the
removal of the bee bread from the honeycomb with a needle-like rod. A large proportion of
granules of small size or their splits can be caused by the method of extraction.
The AB2 bee bread had unsatisfactory organoleptic properties. The bee bread granules
were completely destroyed, larger bits resembled plaques of different colors. The fragrance
was much weaker, the taste was less distinct, the fiber became more noticeable (the sense of
chewing sawdust), the mass became brittle and sticky. The quality of the bee bread, both
visually and tastefully, has deteriorated significantly. It was also visually seen that the bee
bread contains excessive amounts of moisture. Compared to the control samples from this
apiary, the bee bread aroma was much weaker, the taste was sourer. The bee bread granules
of AV sample were densely formed, had a clearly distinct hexagonal shape with a small
fraction of smaller size in the total mass. There were no broken granules.

Keywords: beebread, granules, sensory analysis, quality.
Acknowledgments
Author Leonora Adamchuk thanks the International Visegrad Fund (51910842) for the scholarship
and research internships, during which the results and knowledge presented in this paper were
obtained. The publication was prepared with the active participation of researchers involved in the
International network AgroBioNet of the Institutions and researchers for the realization of research,
education and development program 'Agrobiodiversity for Improving Nutrition, Health and Life
Quality' TRIVE (ITMS 26110230085).

|68 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
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September 11–13, 2019