Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Ducu-Sandu STEF, Adrian RIVIS, Teodor Ioan TRASCA, Mircea POP, Gabriel HEGHEDUS-MÎNDRU, Lavinia STEF, Adela MARCU
The goal of this paper was to highliht the use of some algal species in bread fortification. Using data fom scientific literature, two directions were followed: highlighting the role and nutritional value of algae species; the analisys of potential benefits of the bread fortification. Food enrichment consists in the incorporation of food resources, rich in proteins, desired lipids or micronutrients, in a widely consumed and accessible basic food, to improve its nutritional balance. Bread, which is a high carbohydrate food, is habitually traditionally consumed with almost all foods in our country. White bread contains 35-43% moisture, 6-16% proteins, 45-58% carbohydrates, 0.5-1.5% lipids, 0.5-1.5% ash, and 1-1.5% salt, and 100 gram bread has approximately 250-270 calories. Nutritional value of the traditional bread types are increased by adding them foods additives such as walnuts, grapes, and sunflower seeds. Also, the micro and macroalgas are valuable sources for the bread fortification. The algal biomass shows promising qualities as a novel source of protein for bread. Compared to conventional bread, the average nutritive quality of most of the breads enriched with algae was superior, or at least equal. According with the analized data all the enriched breads presented a good global acceptability, even though the lower levels of the algae contents were more appreciated for color.
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