Padma, A. and Rajendran, R.
(2016)
Development and Evaluation of Spirulina Incorporated
Little Millet Cookies.
Madras Agricultural Journal, 103 (4-6).
pp. 199-201.
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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.
| Item Type: |
Article
|
| Uncontrolled Keywords: |
Spirulina powder, Little millet cookies, Nutrient analysis, Sensory qualities, Physico-chemical properties |
| Author Affiliation: |
Research Scholar, Research and Development Centre, Bharathiar University Coimbatore - 641 046 |
| Subjects: |
Crop Improvement |
| Divisions: |
Millet |
| Depositing User: |
Mr B Krishnamurthy
|
| Date Deposited: |
09 Aug 2017 08:28 |
| Last Modified: |
09 Aug 2017 08:28 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/14910 |
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