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dc.contributor.authorOprea, Oana Bianca
dc.contributor.authorTolstorebrov, Ignat
dc.contributor.authorClaussen, Ingrid Camilla
dc.contributor.authorSannan, Sigurd
dc.contributor.authorApostol, Livia
dc.contributor.authorMosoiu, Claudia
dc.contributor.authorGaceu, Liviu
dc.date.accessioned2024-02-01T11:58:09Z
dc.date.available2024-02-01T11:58:09Z
dc.date.created2024-01-09T13:43:40Z
dc.date.issued2023
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3115054
dc.description.abstractThe healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors’ evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals. Keywords: macroalgae supplements; bread; functional food; characteristics; sensory evaluation; seaweeden_US
dc.description.abstractPotential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sectoren_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titlePotential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sectoren_US
dc.title.alternativePotential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sectoren_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.source.volume12en_US
dc.source.journalFoodsen_US
dc.source.issue24en_US
dc.identifier.doi10.3390/foods12244498
dc.identifier.cristin2223197
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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