Effect of green seaweed Ulva fasciata as a protein supplement in breads: biochemical characterization and bread crumb properties

Ulva fasciata, a green seaweed, is emerging as a promising food source. The present study aimed to evaluate the biochemical and functional effects of incorporating U. fasciata into wheat breads as a value-addition. The dried powder of U. fasciata exhibited a crude protein content of 16.38 ± 0.38% (dry weight basis), phenolic content of 309.47 ± 23 mg GAE/ 100 g dried samples and a DPPH antioxidant activity of 5.49%. It was observed that incorporation of U. fasciata into bread increased the total phenolic content by 20 times. Sensory analysis revealed that the breads produced with U. fasciata have a favourable green colour, odour and taste. However, respondents were not satisfied with the bread containing 5% (the maximum level) due to an undesirable odour. When the texture of the bread was evaluated, hardness increased with the addition of dried U. fasciata powder due to high fibre and protein content. Moreover, the addition of U. fasciata in breads altered the cellular structure of crumb, resulting in more gas cells during fermentation. The water holding capacity of the breads incorporated with U. fasciata were not significantly different (p-value > 0.05) from the control. The oil holding capacity was higher and significantly different (p-value < 0.05) from the control bread. Furthermore, the shelf-life was observed as 5 days without addition of any preservative. This study highlights the nutritional and biochemical properties resulting from the incorporation of U. fasciata in a baked product. These findings will be valuable in identifying and addressing challenges in the development of future baked goods.