Impact of carrageenan copolymers from two red seaweed varieties on dough and bread quality

Onyango, Calvin; Luvitaa, Susan Karenya; Lagat, Kibet; K’osambo, Linus

doi:10.1007/s10811-021-02524-x

Cited by 9 publications

(2 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The a w values of noodles were also observed to decrease ( p < 0.05) when the amount of SP in the noodles’ formulation was increased from 5% to 10%, 12.5%, and 15%. As the amount of SP incorporated increases, more flour particles are available to attract and hold water in the noodles system, thus resulting in lower a w [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…Eucheuma denticulatum (red seaweed) is one of the species of seaweed cultivated in Malaysia (east coast), the Philippines, Indonesia, and East Africa. E. denticulatum is known to contain valuable macronutrients such as carbohydrates (24.80–69.66%), dietary fiber (13.10–19.89%), protein (6.00–12.10%), lipids (0.60–4.10%), and micronutrients such as vitamins (vitamins A, B, C, E), minerals (sodium, potassium, calcium, magnesium), polyunsaturated fatty acids, and amino acids that could exert health benefits and provide balanced nutrients to consumers [ 13 , 14 , 15 , 16 ]. E. denticulatum is a rich source of bioactive components (such as saponin, flavonoids, triterpenoid, steroid, alkaloid, tannin, and glycoside) with antioxidant activities [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Koh

Matanjun

Lim

et al. 2022

Foods

View full text Add to dashboard Cite

Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Koh

Matanjun

Lim

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Tyl,

Koga,

Krook

et al. 2024

Eur Food Res Technol

View full text Add to dashboard Cite

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in reduced-sodium systems containing fermented or unfermented macroalgae Saccharina latissima or Alaria esculenta. Recipes contained equal amounts of sodium (4 mg Na+/g flour), where sodium chloride contributed 3 or 3.5 mg Na+/g flour and 8.9–33.3 mg macroalgae/g flour contributed the remaining 0.5 or 1 mg Na+/g flour. A full-salt and three salt-reduced controls (6, 4, 3.5, and 3 mg Na+/g flour) were used for comparison. Empirical dough rheology, stickiness, ratios of polymeric to monomeric proteins, and bread characteristics (specific volume, crumb structure, and firmness) were measured. A trained sensory panel conducted a descriptive sensory analysis. Macroalgae addition increased water absorption and decreased dough development time, dough stability, the polymeric to monomeric protein ratio, and specific volume in a dose-dependent manner. Macroalgae addition increased the perception of saltiness, but also algae flavor and odor. Bread with fermented S. latissima received lower scores for certain undesirable sensory attributes than other bread with algae.

show abstract

Blending seaweed into bakery products

Turuk,

Banerjee

2023

J Appl Phycol

View full text Add to dashboard Cite

Impact of carrageenan copolymers from two red seaweed varieties on dough and bread quality

Cited by 9 publications

References 31 publications

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Blending seaweed into bakery products

Contact Info

Product

Resources

About