International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 3 (2017)

A comparative study on nutritional profile of spirulina cookies


Kushwaha Sonam, Singh Neetu

In this study, spirulina which is one of the blue-green algae rich in protein 61.57% and contains a high proportion of essential amino acids (38.81% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (193 mg / 10 g) and folic acid (9.66 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (1043.62 and 338.76 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. The objective was “A Comparative study on nutritional profile of spirulina cookies”. The spirulina used in the production of cookies by some addition percentages 0, 5, 10 and 15%. Data of sensory evaluation results showed that the adding spirulina by ratio zero had lower score for most properties compared to other tasted. The chemical analysis was done, the obtained data showed that the add spirulina a large role in increasing protein ratio and energy where the results were (9.09 - 554%) and (14.73 - 672%) for the samples the control sample and 5% spirulina.It was safety study microbiology samples prepared by adding cookies spirulina and all samples were microbiologically safe.
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