red-seaweed

Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)

Muhammad Yusuf, Sidney Akumu Odongo, Wikanastri Hersoelistyorini & Agus Suyanto · Asian Food Science Journal · 2025

Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria...