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Blending seaweed into bakery products

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Abstract

This study addressed the use of 2 g of Ulva lactuca and Gracilaria corticata in the preparation of bakery products (bread, cake, and cookies). The nutraceutical aspects of protein, carbohydrate, lipid and energy, mineral, and heavy metal contents, as well as microbial load, were analyzed.The protein content ranged from [9.38 ± 0.4 (Conventional Cake: CCa)-20.16 ± 0.5% (Gracilaria corticata Cookies: GcCo)]; meanwhile, the content ranges for the other nutrients were as follows: carbohydrate [39.5 ± 0.4 (Conventional Bread: CBr)-73.33 ± 0.4% (Gracilaria corticata Cake: GcCa)]; lipid [0.96 ± 0.04 (Conventional Bread: CBr)-22.98 ± 0.4% (Gracilaria corticata Cake: GcCa)], and energy [215.56 ± 0.4 (Conventional Bread: CBr)-535.32 ± 0.4 kcal (100 g)−1 (Gracilaria corticata Cookies: GcCo)]. The results show that the products containing seaweed were comparatively better than the conventional products, in terms of both nutrition and shelf life (analyzed in terms of microbial load). Moreover, in most cases, the G. corticata-incorporated products had comparatively higher values than those made with U. lactuca. All the nutritional variables assessed in the present study were well within the permissible levels of The Food Safety and Standards Authority of India (FSSAI), and International Microbiological Standard (IMS). Furthermore, sensory analysis revealed the preference of these products for the average individual using a hedonic scale of 1–5. Statistical analyses of the palatability and acceptability of the products suggest the need for more seaweed bakery products with better nutritional benefits to the human body.

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The datasets used and/or analyzed in the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors are grateful to the National Collateral Management Services Ltd. in Visakhapatnamfor facilitating the laboratory analyses. The first author would like to thank the Central University of Odisha, Koraput for providing financial support in the form of the UGC Non-NET Ph.D. fellowship letter no. CUO/ACA/ADM-RP/CBCNR/63(5).

Funding

This work was supported by the UGC Non-NET Fellowship under grant number [CUO/ACA/ADM-RP/CBCNR/63(5)].

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  1. Department of Biodiversity and Conservation of Natural Resources, Central University of Odisha, P.O. NAD, Sunabeda, Koraput, 763004, Odisha, India

    Archana Snehasini Turuk & Kakoli Banerjee

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Methodology, formal analysis, investigation – AST; conceptualization, validation, data curation, writing—original draft preparation, review and editing, visualization, project administration—KB.

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Correspondence to Kakoli Banerjee.

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The tasting trial was done using 52 respondents with the approval of our Central University of Odisha Ethical Committee.

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Turuk, A.S., Banerjee, K. Blending seaweed into bakery products. J Appl Phycol 35, 1893–1909 (2023). https://doi.org/10.1007/s10811-023-02982-5

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