Abstract
Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread
Highlights
The purpose of the present study is to investigate the effect of some edible algae – Spirulina platensis and Kelp on the content of thiamine and riboflavin in wheat bread
It was found that enrichment with Kelp and Spirulina platensis leads to an increase in the content of thiamine and riboflavin in wheat bread
When Kelp in the amount of 2% is added, the increase is by 81.7 μg/kg, and at the higher dosage (4%) the increase is by 120 μg/kg compared to the control sample and by 38.3 μg/kg compared to the bread with 2% algae
Summary
The purpose of the present study is to investigate the effect of some edible algae – Spirulina platensis and Kelp on the content of thiamine and riboflavin in wheat bread. To ensure an adequate intake of vitamins, people (especially those on special diets for health reasons, vegetarians and vegans) consume foods fortified with vitamins derived from natural sources. Honya et al (1994) point out that fresh or dried seaweed is a traditional food of the diet in many coastal areas, especially on the Pacific coasts of Asia and South America. Boukid and Castellari (2021) outline a new trend – the use of algae in food formulation is positioning firmly in the food market in Europe. Most of the specific nutritional information on edible seaweeds concerns their protein content and favorable amino acid composition, but there are less researches on the vitamin content in micro- and macroalgae
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