Abstract
Bread incorporated with Monascus-fermented durian seeds (MFDS) and rice bran (RB) is a functional food which contains bioactive compounds. Although it is beneficial for human health, it has bitterness and unpleasant aroma that caused by phenolic compounds in MFDS and fatty acids in RB. Incorporation of bee pollen in this bread is one way to improve the sensory properties of bread. The aim of this study was to observe the effect of different bee pollen concentrations on the physicochemical and sensory properties of bread incorporated with MFDS and RB. This study used Randomized Block Design with six levels of treatment starting from 0, 0.075, 0.150, 0.225, 0.300 and 0.375%. Data were analyzed by Analysis of Variance with α = 5%. The results indicated that difference in bee pollen concentration significantly affected on physicochemical and sensory properties of bread incorporated with MFDS and RB (p>0.05). Higher bee pollen concentration significantly increased the preference score for taste, aroma and overall acceptance (p>0.05). The best treatment was obtained by using 0.375% bee pollen.
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