Study of the different levels of physicochemical and microbial spirulina (Arthrospira platensis) on quality of soufflé
Varis Ali, Smita Majumder, Kaushal Kishor, John David
In the last few years, microscopic organisms have attracted people and scientist from all over the world because of their various properties. Spirulina has found wide application is the mean of agriculture, food, pharmaceuticals, perfumeries, medicine and science. Now days this organism is used as a food supplement and markets in the form of pills, capsules and powder or incorporated into various types of food like cakes, biscuits, noodles, and health drink etc. Spirulina contain 60-70% protein much more than any other food in the world and tagged “Superfood”. It also contain very high mineral (8%), dietary fibre (7%) and very low in fat (2.2%). Soufflé is a light airy cake of international reputation. It occupies first position in France among bakery foods. The study was conducted to standardize the protocol of soufflé cake and to enhance the nutritional value by spirulina. Five treatments T0, T1, T2, T3 and T4 were used in ratio 0%, 4%, 6%, 8% and 10% of eggs solids, sugar, corn flour and dry fruit making soufflé cake. The mixture was baked in baking oven at 190˚C for 30 minutes. Best recipe was selected on the basis of sensory evaluation. The nutritional composition of Spirulina powder, development of Spirulina based value added products and their nutritional composition and shelf life. Value added biscuits were prepared by using refined wheat flour, sugar powder, ghee, milk, ammonia, baking powder, custard powder, milk powder, vanilla and pineapple essence and 10% levels of Spirulina powder. All possible usage of Spirulina platensis in human food including beverages, bakery products, candy, gel desserts, dairy and confectionary are introduced. Thus the study revealed that the developed soufflé cake was found to be rich in protein. The treatment T3 was found best product and highly acceptable.