The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey

The aim of this study was to investigate the influence bee bread addition on phenolic content, antioxidant properties, sensory and quality characteristics multifloral honey. On base results obtained, it stated that an enrichment honey with led significant increase in total content (from 30.75 158.96 mg GAE/100 g), flavonoids 2.77 21.15 QE/100 acids 11.02 35.47 CAE/100 g). Gallic acid predominating acid, while quercetin main determined flavonoid. A elevation resulted capacity However, unfavorable changes its characteristics. decrease clarity, uniformity color brightness detected. In case consistency, smoothness meltability found along feeling sandiness. assessment taste showed a taste, sharpness, bitterness durability aftertaste, sweetness. caused water-insoluble substances free acidity, specific conductivity proline level. At same time, glucose fructose observed.