Quality analysis, in-vitro antioxidant and antidiabetic effects of seaweed (Ulva intestinalis) supplemented bread

Abstract

Bread is a flour-based baked culinary product or a mealthat is dampened, plied, and some of the time aged. Normal wheat bread has a higher glycemic index as it contains a high amount of carbohydrates. Fortification of bread is important to increase its nutritional value and decrease its GI value. The purpose of this study is to produce a highly nutritious seaweed bread that will help to lower diabetes. Seaweeds aresupplement thick having numerous cancer prevention agents as specific nutrients (A, C, and E) and defensive shades.It has a decent amount of iodine, a trace mineral vital for the health and function of the thyroid.However, the flavor and smell of seaweed limit their utilization in foods.Therefore, In the current study, efforts have been undertaken to develop wheat-seaweed-based bread by using seaweed called Ulva intestinalis powder with wheat flour at 2.5%, 5%, and 7.5% levels of supplements to determine sensory acceptance and thento investigate the nutritional content, bioactive substances, antioxidant capacity, and antidiabetic activity.With the substitution of seaweed powder, the carbohydrate content will drop.The content of protein, fat, crude fiber, ash, and carbohydrate ranges was establishedas 8.43-8.86%, 1.26-2.24%, 0.17- 0.67%, 0.83-1.70%, and 53.1-59.5% respectively.The total flavonoid concentration and total phenolic content of the bioactive components were higher in the seaweed supplemented bread., ranging from 10.072-23.56 mg QE/100g and 15.5-17.47 mg GAE/100 ml respectively, in contrast with the control(2.33 mg QE/100g and 15.31 mg GAE/100ml). The antioxidant capacity was boosted thrice ranging from (13.8 to 39.27 mg TE/100g). In the sensory evaluation, bread with 5% supplementation received the best approval rate.Also,bread treated with 5% seaweed powder inhibited α-amylase activity the most.The nutritional composition obtained in this study suggests that Ulva intestinalishas potential food value and could be recommended as an ingredient that can be incorporated into making functional foods.