Year: 2017 | Month: June | Volume 7 | Issue 1
Development and Evaluation of Spirulina Incorporated Little Millet Cookies
Abstract:
Spirulina (Spirulina platensis), the blue green algae is a rich source of proteins 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 special cookies were prepared and analysed. Cookies were prepared by incorporating spirulina powder (5-10%). Results of sensory evaluation showed that 8% spirulina powder with 75% little millet flour was highly acceptable, with a 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; 5.41g; 27.50 and 6.92mg/100g, respectively. The shelf-life of the product was better in plastic containers (600G) than propylene bags (200G) for a storage period up to 30 d.
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