Jood, SudeshSaharan, Vatsala2017-10-162017-10-162017http://krishikosh.egranth.ac.in/handle/1/5810033084The 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.ennullThesis