Bee pollen from Heterotrigona itama is recognized as a natural source of bioactive compounds, including phenolics, flavonoids, vitamins, and essential nutrients, making it a promising candidate for development as a functional beverage with lower caffeine content compared to conventional coffee. Processing, particularly roasting, is a key factor that influences the physicochemical attributes, nutritional quality, and bioactive activities of the final product. This study investigated the effects of different roasting temperatures (120-160 °C) and times (10-30 minutes) on the physicochemical properties, bioactive compounds, and antioxidant capacity of bee pollen. Parameters evaluated included pH, solubility, vitamin C, total sugar, color attributes (L*, a*, b*, hue°), and proximate composition. Results revealed that higher roasting intensity decreased pH (5.83 to 5.21) and vitamin C content, whereas solubility improved, with the highest value at 120 °C for 20 minutes (80.6 ± 0.91%). Proximate analysis of roasted samples showed 6.21% moisture, 18.35% protein, 5.76% fat, 3.91% ash, and 62.08% carbohydrate. Roasting also darkened color due to Maillard reactions. Overall, medium roasting preserved nutrients while enhancing bioactive properties, highlighting roasted bee pollen as a potential functional coffee substitute with added health benefits.
Naıbaho et al. (Wed,) studied this question.