Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed ( Ascophyllum nodosum ) or red seaweed ( Chondrus crispus )

Abstract BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono‑ or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum , or red seaweed, Chondrus crispus , altered the chemical composition and sensory properties of whole‐wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole‐wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole‐wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole‐wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry