Table 2. Proximate composition, cooking loss, texture profile analysis and sensory scores of meatballs formulated with different levels of bee pollen.

	Bee pollen level (%)
	Control	1.5	3.0	4.5	6.0
Proximate composition (%)
Moisture	58.03±0.43a	57.12±0.24b	56.33±0.38c	56.05±0.50c	55.00±0.46d
Protein	15.58±0.21d	16.46±0.08c	16.96±0.10c	17.87±0.66b	18.94±0.73a
Fat	20.00±0.01	20.65±0.29	20.78±0.41	20.43±0.08	19.94±0.48
Ash	2.35±0.03	2.19±0.06	2.29±0.09	2.23±0.08	2.35±0.01
Carbohydrate	4.03±0.61	3.58±0.32	3.64±0.55	3.42±0.92	3.77±1.16
Cooking loss (%)	39.94±0.31a	36.49±0.30b	33.05±0.20c	32.29±0.13c	27.04±0.92d
Texture profile analysis
Hardness (N)	42.52±2.53a	39.18±1.23b	38.85±1.91b	37.39±1.39b	33.61±0.45c
Springiness (cm)	0.58±0.03d	0.78±0.01b	0.93±0.01a	0.66±0.03c	0.58±0.03d
Cohesiveness	0.17±0.01	0.17±0.01	0.16±0.01	0.17±0.01	0.16±0.01
Gumminess (N)	7.50±0.54a	6.79±0.42ab	6.33±0.57b	6.35±0.57b	4.97±0.36c
Chewiness (N.cm)	4.34±0.28b	5.31±0.36a	5.93±0.55a	4.20±0.28b	2.88±0.24c
Sensory scores
Appearance	7.83±0.37a	6.45±0.12b	5.66±0.34c	4.92±0.16d	4.16±0.15e
Flavor	7.55±0.34a	6.10±0.45b	5.56±0.11c	4.44±0.16d	3.04±0.04e
Hardness	6.16±0.15a	6.00±0.08a	5.91±0.26a	5.54±0.03b	4.68±0.18e
Juiciness	6.74±0.14a	6.02±0.15b	5.93±0.03b	5.35±0.50c	4.43±0.14d
Overall acceptability	7.07±0.25a	6.14±0.16b	5.77±0.13c	5.06±0.12d	4.08±0.02e

Values are means standard deviation of three replicates.

^a-eMeans in the same row with different superscript letters are different (p<0.05).

Appearance, flavor, hardness and juiciness were scored using a 9 point scale, where 1: dislike extremely and 9: like extremely.

The overall acceptability was calculated from these four sensory properties (each with 25%).