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.
For MASU related issues :
PUBLISHER
SECRETARY
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
For MAJ related issues :
EDITOR-IN-CHIEF
Madras Agricultural Journal (MAJ)
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
Copyright © Madras Agricultural Journal | Masu Journal All rights reserved.
Please provide the registered email ID
Please enter the new password
