Value addition of food products using Spirulina platensis: acceptability and nutrient composition
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Date
2017
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CCSHAU
Abstract
The present investigation was conducted to study the nutrient composition of Spirulina platensis
powder and its utilization for development of value added products, their organoleptic acceptability,
nutritional composition and storage stability. Spirulina powder contains many folds higher protein (71.90%),
crude fibre (9.70%), total lysine (5.72 g/16gN), dietary fibre and minerals (Ca, P, Mg, Fe and Zn) than wheat
flour. Spirulina was found to be rich source of vitamin C (51.24 mg/100g), β-carotene (137.65 mg/100g) and
γ-linolenic acid (14.80 % of total fatty acids). In vitro availability of mineral and in vitro protein digestibility
was also found higher in Spirulina powder than wheat flour. Various products like biscuits, bread, buns,
noodles and macroni were prepared by incorporating Spirulina powder in wheat flour at 2, 4, 6 and 8 per
cent levels and evaluated for their physical and sensory characteristics. Thickness of Spirulina supplemented
biscuits increased whereas, width and spread ratio of biscuits decreased with increasing the level of Spirulina
powder. In case of breads, loaf volume was decreased and loaf weight was increased with increase in the
level of Spirulina powder. In pasta products, cooking time, swelling index and cooking loss were noted in
desirable limit up to 6 per cent level of supplementation. Whereas, 8 per cent Spirulina supplemented
noodles and macroni had lower cooking time and higher swelling index and cooking loss. Control and
supplemented products were organolepticaly evaluated, up to 6 per cent supplemented products were found
in the category of ‘liked moderately’, whereas 8 per cent supplemented products got minimum scores of all
sensory characteristics. Among the supplemented products, 6 per cent Spirulina powder incorporated
products exhibited higher amount of all the nutritional parameters i.e protein, crude fibre, ash, dietary fibre,
fatty acid, total and available minerals, carotenoids and antioxidants. Storage studies indicated that biscuits
could be stored up to 75 days and noodles and macroni up to 90 days without any significant change in their
organoleptic characteristics. Bread and buns were found acceptable by the panelists up to 2 and 4 days at
room temperature and up to 4 and 7 days at refrigeration temperature, respectively without any significant
change in their attributes. Fat acidity content and total bacterial counts were found to be increased in stored
products on increasing the storage period but did not exceed the acceptable limit till their consumer
acceptability. The study indicated that 6 per cent Spirulina supplemented products were highly acceptable
with good storage quality and may be recommended for keeping good health as well as may be beneficial for
prevention of malnutrition, anemia, vitamin A deficiency and other degenerative diseases.
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