Abstract
Ulva pertusa is a large green, leafy seaweed, containing various vitamins, minerals, and antioxidants, yet it has not been widely used in our daily diet. In our study, samples of loaf bread were prepared by substituting Ulva pertusa powder for bread flour at levels of 1, 2, and 3 wt% and were examined to determine the effects of the substitution level of Ulva pertusa powder on antioxidant, physical, and sensory properties of the bread. In proportion to the substitution level, Ulva pertusa-containing bread showed higher DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging activity than did the control bread with 0 wt% Ulva pertusa powder substitution. The specific loaf volume and the cohesiveness significantly decreased and the hardness significantly increased at substitution levels of 2 wt% or higher. Scanning electron micrographs showed that, as the substitution level increased, the network structure formation was disrupted, resulting in the development of non-uniform air spaces. As determined by the evaluation of sensory properties, samples of loaf bread with 1 wt% substitution achieved the highest rating for overall quality, while those with 2 wt% or higher substitution received significantly lower rating for overall quality. These results indicate the usefulness of Ulva pertusa as a functional ingredient of bread and its suitability for daily intake.
