Fig. 3 | Scientific Reports

Fig. 3

From: Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

Fig. 3

Spider diagram showing the effects of the addition of bee products on the QDA parameters (A) and overall quality (B) of shortcrust pastry. The “*” in Fig. 2A indicates that the results are statistically significant differences as indicated by p ≤ 0.05. C - control samples ( cookies without addition of bee products); BB - cookies enriched with bee bread; BP - cookies enriched with bee pollen. The percentages (3%, 5%, 10%) indicate the proportion of bee bread or bee pollen incorporated in the cookies.

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