Abstract

                                Spirulina (Spirulina platensis), the blue green algae is rich in protein content and has several therapeutic properties. The present study focused on incorporating spirulina powder with little millet (Panicum miliare) flour in the preparation of cookies. Physico-chemical properties, textural profiles and sensory qualities of spirulina incorporated little millet cookies were analysed. Cookies were standardized by incorporating spirulina powder (5-10 %). The results of organoleptic evaluation showed that 8% spirulina powder with 75 % little millet flour was highly acceptable, with score for overall acceptability being 8.6. Carbohydrate, protein, fat, fibre, calcium and iron content of the standardized cookies were found to be 65.00, 12.31, 20.18 and 5.41g/100g, 27.50 and 6.92 mg/100g, respectively. The shelf life of the product was better in plastic containers (600 gauge) than polypropylene bags (200 gauge) for a storage period of up to 30 days.

Key words : Spirulina powder, Little millet cookies, Nutrient analysis, Sensory qualities, Physico-chemical properties