Development and Characterisation of a New Product Based on Kelp Powder

Abstract

Seaweed has been consumed for hundreds of years due to its biologically active properties, particularly its high antioxidant activity. It is low in fat and a good source of fiber and minerals, and is considered nearly a complete protein. The new product, in addition to the kelp powder content, is distinguished by the addition of Lactobacillus paracasei culture and spelt flour. This study highlights the development and characterization of a novel kelp powder-based bakery product. Three experimental variants (B1 - muffin with 5% kelp powder, B2 - muffin with 10% kelp powder, and B3 - muffin with 15% kelp powder) were comparatively analysed. The muffins were subjected to physicochemical, microbiological, and spectrophotometric analyses. The finished product was monitored over a period of 5 days, stored at room temperature. The acceptability of the new probiotic muffin assortment was evaluated with a sample of 137 participants, mostly consumers of bakery products. The results of the analyses showed that the muffins exhibited microbiological characteristics within the allowed limits for up to 3 days of storage at room temperature, after which an increase in the total number of yeasts and molds was observed. The new product is high in bioactive compounds but low in fat due to the addition of brown seaweed.