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International Journal of Agriculture and Food Science

Vol. 5, Issue 1, Part B (2023)

Development and quality evaluation of cookies fortified with spirulina

Author(s):

Gyan Prakash and Virendra Pandey

Abstract:

The present study was undertaken to assess the nutritional composition of Spirulina powder, development of Spirulina based value added products and their nutritional composition and shelf life. Value added biscuits were prepared by using Spirulina, Flour mixture, Amul butter, Sugar, Baking powder and 5, 10 and 15 percent level of Spirulina powder. Mean score for overall acceptability of value for 10% spirulina added cookies was 6.2 against the control sample on nine point hedonic ranking scale. The developed value added cookies contained 4.29 percent moisture, 12.43 g protein, 27.26 g fat, 1.99 g ash on dry weight basis. Spirulina supplemented biscuits contain β-carotene, vitamin C, iron and potassium contents. Fat acidity revealed satisfactory quality of the value added biscuit at the end of three months of storage period. Thus, Spirulina based value added products may be beneficial for vulnerable populations due its high nutritive value. These would also be advantageous for those who are suffering from degenerative diseases because of its therapeutic properties.

Pages: 162-166  |  1064 Views  382 Downloads


International Journal of Agriculture and Food Science
How to cite this article:
Gyan Prakash and Virendra Pandey. Development and quality evaluation of cookies fortified with spirulina. Int. J. Agric. Food Sci. 2023;5(1):162-166. DOI: 10.33545/2664844X.2023.v5.i1b.137