March 28, 2024

Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

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Incorporating red seaweed into gluten-free composite flour altered loaf volume and crumb texture, with the two percent formulation achieving the highest sensory acceptability.
Loaf volume decreased by 15.38% at highest red seaweed inclusion, whereas two percent Kappaphycus alvarezii supplementation significantly enhanced dietary fibre and moisture levels.
Sensory evaluation and nutrient analysis of composite flour formulations highlight that red seaweed Kappaphycus alvarezii may enable nutritionally enriched gluten-free bread.

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Implication

Experimental analysis demonstrates that incorporating red seaweed enhances dietary fibre in gluten-free bread, highlighting a viable functional ingredient for improved nutrition.

Cite This Study

Gary et al. (2024) studied this question.

synapsesocial.com/papers/68e71ee5b6db643587699107 https://doi.org/10.51200/ijf.v1i1.4900

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Implication

Experimental analysis demonstrates that incorporating red seaweed enhances dietary fibre in gluten-free bread, highlighting a viable functional ingredient for improved nutrition.

Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

Key Points

Discussion

Implication

Cite This Study

Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider