Innovative Integration of Duckweed Proteins: Enhancing the Nutritional and Textural Properties of Snack Bars, Roll Breads, and Muffins Enhancing Baked Goods With Duckweed Protein
Makaleler > Tam Makale · 2025
Yazarlar: Seda ERSUS, AYÇA AKYÜZ
Journal of Food Science, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2025, cilt 90, ss e70374-e70374
Özet
Duckweed, a fast-growing aquatic plant rich in high-quality protein, has emerged as a sustainable and alternative vegan protein source for food applications. This study aimed to evaluate the effects of duckweed protein concentrate (DPC) incorporation on the physical, chemical, and textural properties of snack bars, roll breads, and muffins. Based on preliminary optimization studies, DPC was added at levels of 12.5% in snack bars, 5% in roll breads, and 10% in muffins. Its inclusion significantly decreased the lightness (L*) values of all products, with the most pronounced reduction observed in roll bread crumb (54.5%) and snack bars (34.8%). Protein contents increased by 41%, 28%, and 12% in snack bars, roll breads, and muffins, respectively, improving their nutritional profiles. Chlorophyll content rose substantially-up to 18.8-fold in roll breads-along with notable increases in total phenolic and flavonoid contents, enhancing antioxidant capacity. A significant increase in hardness was observed in all products, especially in snack bars. These results suggest that DPC can be effectively used as a functional ingredient in bakery and snack products to boost their nutritional and functional value. PRACTICAL APPLICATION: Duckweed protein concentrate can be used to enhance the nutritional profile of bakery and snack products by increasing protein, chlorophyll, and antioxidant contents. Its incorporation offers a sustainable plant-based protein alternative, making it a promising ingredient for the development of functional food products.