Liviu GACEU1 , Oana Bianca OPREA2, Romulus GRUIA3
Abstract. The study explores the use of Saccharina latissima seaweed as an innovative functional ingredient in the bakery industry, particularly in products such as bread and savory snacks. The research was conducted within the SuMaFood project and aims to sustainably valorize marine raw materials, with a focus on expanding the range of food products by integrating ingredients with high nutritional value. The seaweed used was organically cultivated and processed through microwave vacuum drying, followed by fine milling. It was incorporated into bread and snack recipes, replacing white wheat flour in varying proportions (from 1.5% to 6%). Detailed nutritional analyses, rheological tests, and sensory evaluations were performed on a group of 205 consumers. The results highlight that seaweed flour has a high content of minerals and fiber, which supports its use as a functional ingredient with potential nutritional and health claims according to European legislation. However, the specific aroma—associated with a fish-like taste—was perceived as a limiting factor for product acceptance. To improve the sensory profile, researchers added ingredients such as cumin, garlic, or flax seeds to the recipes, which proved effective in masking the characteristic seaweed taste and allowed for higher substitution levels to be better accepted. This research demonstrates the viability of using Saccharina L. in bakery products and opens up prospects for the development of innovative food products with nutritional and functional benefits, in line with current trends toward sustainable and healthy consumption.
Keywords: Saccharina latissima, seaweed flour, functional bread, sensory evaluation, consumer acceptability.
DOI 10.56082/annalsarsciagr.2025.1.68
1 Prof. PhD. Hab. Researcher, Transilvania University of Brașov, Faculty of Food and Tourism, Brașov, Romania, Researcher, CSCBAS&CE-MONT Centre/INCE-Romanian Academy, Casa Academiei Române, Bucharest, Romania, Corresponding member Academy of Romanian Scientists, E-mail: gaceul@untbv.ro
2 PhD Researcher, Transilvania University of Brașov, Faculty of Food and Tourism, Brașov, Romania, E-mail: oprea.oana.bianca@unitbv.ro
3 Prof.PhD. Researcher, Transilvania University of Brașov, Faculty of Food and Tourism, Brașov, Romania, Researcher, CSCBAS&CE-MONT Centre/INCE-Romanian Academy, Casa Academiei Române, Bucharest, Romania, Full member Academy of Romanian Scientists, E-mail: romulus.gruia@gmail.com
PUBLISHED in Annals of the Academy of Romanian Scientists Series Series on Agriculture, Silviculture and Veterinary Medicine, Volume 14, No1