“Formulation, Development and Nutritional Evaluation of Spirulina based Breadsâ€
Sunil Choudhary
, Surendra Singh , Preksha Choubey
Organoleptic Evaluation, malnutrition, micronutrient deficiency, dry weight.
Abstract:
The Organoleptic Evaluation of the developed 5% Spirulina incorporated Bread showed the maximum mean score compared to control due intensification of colour and odour. The nutrient content of Spirulina based bread was analyzed and it contains 19.9% of moisture, 2.3% of ash, 331.0 Kcal of Calorific Value, 13.4% of protein, 8.6 gms of fat, 50.0% of carbohydrates 9.2 mgs of iron, 98 mg of calcium and 194 mgs of phosphorous. Spirulina based bread prepared by incorporating Spirulina and Semolina wheat flour had significant difference in its nutritional composition when compared with the control. The developed Spirulina based bread were subjected to microbial analysis for fungi and bacteria for three month and found to be safe.
"“Formulation, Development and Nutritional Evaluation of Spirulina based Breadsâ€", TIJER - TIJER - INTERNATIONAL RESEARCH JOURNAL (www.TIJER.org), ISSN:2349-9249, Vol.10, Issue 2, page no.569-577, February-2023, Available :https://tijer.org/TIJER/papers/TIJER2302066.pdf
Volume 10
Issue 2,
February-2023
Pages : 569-577
Paper Reg. ID: TIJER_100592
Published Paper Id: TIJER2302066
Downloads: 000288
Research Area: Biological Science
Country: Jabalpur , Madhya Pradesh, India
ISSN: 2349-9249 | IMPACT FACTOR: 8.57 Calculated By Google Scholar | ESTD YEAR: 2014
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.57 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: TIJER (IJ Publication) Janvi Wave
