Abstract
ABSTRACTThe aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.
Highlights
Algae are the primary source of different nutrients
In our study we proposed, for the first time, the addition of brown algae to gluten-free bread (GFB); besides the qualitative assessment of bread, we have evaluated the antioxidant activity in the light of potential bioaccessibility of active compounds
Algae addition significantly increased the antiradical potential of GFB
Summary
Algae are the primary source of different nutrients. The high protein content in various species of algae is one of the main reasons to consider them as an unconventional source of proteins and oils. The possibility of using algal products rich in minerals and amino acids for increasing the nutritive value of bread was first examined by Medvedeva, Kalyuzhnaya, Panchenko, Krasil’nikova, and Petrenko (1969). The goal of other studies was to assess the protein quality of baladi bread prepared from formulas containing added fish flour and green algae (Scenedesmus obliquus) (Arafah, Abassy, Morcos, & Hussein, 1980). Studies with spirulina added in different concentrations (2%, 2.5%, and 3% related to flour) were made by other authors (Dinu, Vlasceanu, Dune, & Rotaru, 2012). Increase in the proteins and minerals content was observed in the final bread product compared to the control bread, without spirulina. Other authors (Achour, Doumandji, Sadi, & Saadi, 2014) prepared
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