Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters

Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters

This study aimed at producing a sourdough bread supplemented with two marine algae powders of <i>Ulva lactuca</i> and <i>Gelidium corneum</i> at 2.5, 5, 7.5, and 10% (<i>w</i>/<i>w</i>, g/100 g DW) at the laboratory scale using mixed starters prepared...

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Bibliographic Details
Main Authors: Mounir EL Boujamaai, Imane Brahimi, Meryem Benyamane, Nouhaila Belasla, João Miguel Rocha, Faouzi Errachidi, Abdellah Zinedine
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Phycology
Subjects:
marine algae
supplementation
sourdough bread
lactic acid bacteria
fermentation
nutrition
Online Access:https://www.mdpi.com/2673-9410/5/1/7
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