PRODUCT DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCT INCORPORTED WITH SPIRULINA POWDER, SOYA FLOUR AND RICE FLOUR

Jyoti Bhadana; Dr. Priya Mishra; Binu Bhatia

Volume : VI, Issue : VII, July - 2016

PRODUCT DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCT INCORPORTED WITH SPIRULINA POWDER, SOYA FLOUR AND RICE FLOUR

Jyoti Bhadana, Dr. Priya Mishra, Binu Bhatia

Abstract :

The present study was undertaken to develop spirulina powder based chaklis. Variants were being prepared by using soya flour and rice flour. Spirulina powder, soya flour and rice and sesame seeds are the rich sources of protein. Yet they are not consumed by large number of population instead of their nutritional quantity. The study was divided into five phases, the first phase included procurement of raw material spirulina powder, soya flour, rice flour, sesame seeds, cumin seeds, oil and spices. The second phase includes development of spirulina chakli & its variants with different proportions of other ingredients. The third phase includes sensory evaluation by trained and untrained panelists. The fourth phase includes the proximate analysis of the chakli and its variants, which revealed that sample T2 (containing spirulina powder 20gm, soya flour and rice flour) has high protein i.e. 18.02gm and 6.27gm for standard sample (containing wheat flour and rice flour. The CHO content was 19.65gm for sample T2 and 23.65gm for standard sample. The fat content was 1.10gm for sample T2 and 1.26gm for standard sample. In the last phase statistical analysis of sensory evaluation revealed that sample T2 (containing spirulina powder 20gm, soya flour and rice flour) and standard sample was more acceptable with mean composite overall acceptability score of 17.47±0.99 and 17.47±1.36. Sample T1 have a mean score of 15.67±1.59. On the basis of the present study it can be concluded that sample T2 (containing 20gm of spirulina powder, 50gm of Soya flour and 30gm of Rice flour. The moisture content was found to be 2.48 percent per 50gm, ash content 1.70gm per 50gm, protein content 18.02gm per 50gm, fat content 1.10gm per 50gm, Carbohydrate content 19.65gm per 50gm, energy content 448.6kcal per 50gm and fie content 2.87gm per 50gm. Sample T2 was best acceptable among all two variation, with highest score for each attribute like taste, texture, appearance, colour, mouth feel and overall acceptability. It was also more nutritious than the standard product in terms of protein content.