Effect of Microwave and Oven Drying to the Drying Characteristics, and Quality of Stingless Bee (Tetragonula biroi) Pollens

Abstract

Stingless bee pollens are good source of vitamins and minerals that can be collected from the surplus of bees. The effect of two drying methods on the drying characteristics, and nutritive value of the stingless bee pollens has been investigated. Microwave drying and oven drying were the methods applied in the study. Results revealed that microwave drying, outweighs oven drying almost in all drying parameters. In terms of the quality of stingless bee pollens, there was no significant difference found in the pH level of the microwave and oven dried samples except for the water activity. For the nutritive value of stingless bee pollens, oven drying showed higher beta carotene content compared to microwave drying but was found to be not statistically different to each other. On the other hand, microwave drying showed higher protein and vitamin E content but was also found to be not statistically different from each other.