Author(s)

Maya Raman, Ammu Dinakaran^*, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal

Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India.

Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour (WHC—1.33 g/g; SC—3.50 ml/g). Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g%) than control (3.5 g%). Crude lipid (4.6 g%) and protein (7.0 g%) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness (H1—92.3 N, H2—62.5 N) and improved springiness (5.3 mm) in carrageenan-bread.

Carrageenan, Wheat Flour, Bread, Texture Profile Analysis, Physio-Chemical Properties

Raman, M. , Dinakaran, A. , Ravindran, A. , Sankar, T. and Gopal, T. (2019) Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread. Food and Nutrition Sciences, 10, 997-1010. doi: 10.4236/fns.2019.108071.