Nutritional enhancement and glycemic regulation of breadsticks enriched with Wolffia globosa powder

Wolffia globosa (W. globosa), or duckweed, is a nutrient-dense aquatic plant from the Lemnaceae family, notably high in protein and antioxidant properties. This study investigated the incorporation of vacuum heat-dried W. globosa powder (WP) into breadsticks to enhance their nutritional and functional qualities. WP demonstrated strong antioxidant potential with total phenolic content of 478.04 ± 9.80 mg GAE/100 g and total flavonoid content of 385.60 ± 13.30 mg CE/100 g. WP significantly inhibited α-amylase and α-glucosidase activities, suggesting potential for moderating starch digestion. Incorporating WP into breadsticks produced darker green products with increased hardness. Breadsticks containing 10% WP showed the highest increased in antioxidant activity, resistant starch, and greatest reduction in predicted glycemic index. However, 15% WP substitution adversely affected sensory properties. Consumer evaluation indicated that 5-10% WP achieved optimal balance between nutritional enhancement and acceptability, demonstrating W. globosa's promise as a functional bakery ingredient for antioxidant-rich, reduced-glycemic products.