Bread chemical and nutritional characteristics as influenced by food grade sea water
Costantina Barbarisi | Valentina De Vito | Mario Paolo Pellicano | Floriana Boscaino | Silvia Balsamo | Carmine Laurino | Giuseppe Sorrentino | Maria Grazia Volpe
In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides’ analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS.
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