Food Science Research Journal

Kiran Agrahari ¹, Shabnam Jahan ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The objective of present investigation “Spirulina as super food: Product Enrichment’’ was to standardize and develop the products using spirulina powder and their organoleptic evaluation. Dried Spirulina contains 5% water, 24% carbohydrates, 8% fat, and about 60% (51–71%) protein. It is a complete protein source containing all essential amino acids, provided in its typical supplement form as a dried powder, a 100 gram amount of spirulina supplies 290 Calories and is a rich source of numerous essential nutrients, particularly B vitamins and dietary minerals, such as iron and manganese. The lipid content of spirulina is 8% by weight providing the fatty acids, gamma-linolenic acid, alpha-linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid.Spirulina benefits are so amazing that taken on a daily basis.They could restore and revitalize health such as detoxes heavy metals (especially arsenic), improve HIV/AIDS, prevent cancer, lower blood pressure, reduce cholesterol and speed up weight loss. Developed products of spirulina powder were biscuit and smoothie. The organoleptic evaluation of products was done by using (9-Point hedonic scale). The result of spirulina powder based products for biscuit, smoothie (T₁) and (T₂) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T₁) and (T₂) spirulina biscuit and smoothie were 8.0, 8.5 and 8.5, 9, respectively. Developed products were accepted by panel members.

Keywords

Spirulina Powder, Super Food, Enrichment, Products.

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