Algae flour improves gluten-free cookies
Campinas (LabNews Media LLC) – Flour from the brown alga Sargassum filipendula can significantly increase the nutritional density and digestibility of gluten-free cookies. Even an addition of just one percent noticeably increases the content of phenolic compounds and antioxidant activity. This is shown by a study by the State University of Campinas (UNICAMP) and the Federal University of Santa Maria (UFSM), which was published in the journal Food Research International. Researcher Bruna Lago Tagliapietra and her team found that the algae flour additionally increases the protein and fiber content of the cookies. The bioactive compounds proved to be heat-stable and thus suitable for processing. At the same time, the algae flour improved the texture of the cookies by retaining moisture better and making them softer. The alga Sargassum filipendula occurs on the Brazilian coast and is considered a sustainable source of raw materials, as it requires neither farmland nor freshwater. The…
