Effect of yeast β-glucan and spirulina enrichment on physical, structural, and nutritional properties of breads
Issued Date
2026-06-01
Resource Type
eISSN
27725022
Scopus ID
2-s2.0-105035677654
Journal Title
Applied Food Research
Volume
6
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Applied Food Research Vol.6 No.1 (2026)
Suggested Citation
Chomshome N., Kosum S., Bunyasawat J., Thepouyporn A., Promyos N., Ngamlerst C. Effect of yeast β-glucan and spirulina enrichment on physical, structural, and nutritional properties of breads. Applied Food Research Vol.6 No.1 (2026). doi:10.1016/j.afres.2026.102009 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/116284
Title
Effect of yeast β-glucan and spirulina enrichment on physical, structural, and nutritional properties of breads
Corresponding Author(s)
Other Contributor(s)
Abstract
Reducing fat in bakery products is challenging because it is essential for texture and structure. This study evaluated the application of yeast β-glucan as a fat replacer combined with spirulina supplementation in bread to enhance nutritional and functional properties while maintaining quality. Breads were produced with varying levels of fat replacement and spirulina addition and characterized according to their physicochemical attributes, texture, microstructure, protein profiles, and antioxidant activity. Yeast β-glucan substitution significantly affected bread crumb color and texture. Notably, complete fat replacement (100%) substantially reduced total fat (82.44% reduction), saturated fat, and energy content and increased protein levels. Spirulina fortification markedly improved functional quality, with increased total phenolic and flavonoid content, ferric reducing antioxidant power, and ABTS values compared with the control ( p < 0.05). Overall, yeast β-glucan successfully replaced conventional fat while significantly improving the nutritional profile of bread. Moreover, spirulina enrichment substantially enhanced antioxidant activity, supporting the development of reduced-fat functional bakery products.