Tables index

From

Brown Algae is a Natural Source Rich in Nutrients and Bioactive Compounds: Application in Balady Bread

Yousif Elhassaneen, Ghada ELBassouny, Omar Emam, Fatma A. Alsobky

American Journal of Food Science and Technology. 2024, 12(4), 120-132 doi:10.12691/ajfst-12-4-3
  • Table 1. Total content of bioactive constituents and dietary fiber (Mean ±SD) in wheat and brown algae
  • Table 2. Antioxidant activity (AA) of control, composite wheat flour and standards
  • Table 3. IC50 (DPPH) of control, composite wheat flour and standard (BHT)*
  • Table 4. Chemical composition of control and composite wheat flour
  • Table 5. Nutritional evaluation of control and composite wheat flour
  • Table 6. Mineral composition of control and composite wheat flour
  • Table 7. Vitamins content of control and composite wheat flour
  • Table 8. Physical properties of brown algae powder and wheat flour
  • Table 9. Farinograph parameters of the control and composite wheat flour bread with brown algae
  • Table 10. Extensograph of the control and composite wheat flour bread with brown algae
  • Table 11. Sensory evaluation of Balady bread incorporated with brown algae