VATSALA SAHARAN* AND SUDESH JOOD
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
*(e-mail :Vatsala.saharan@gmail.com)
(Received : June 7, 2017; Accepted : August 12, 2017)
ABSTRACT
Spirulina contains many bio-active compounds like phycocyanin, β-carotene and xanthophylls pigments, α-tocopherol and phenolic compounds which are responsible for antioxidant activities. Therefore, an attempt was made to utilize Spirulina powder in extruded product i.e noodles. The wheat flour was blended with Spirulina platensis
powder in the ratio of 2, 4, 6 and 8% for the development of noodles. On the basis of sensory evaluation, Spirulina supplemented noodles up to 6% were analyzed for its chemical composition and antioxidant activity against control noodles. Incorporation of Spirulina powder up to 6% resulted in a significant increase in total (9.19%), soluble (2.17%) and insoluble dietary fibre (7.02%), in vitro protein (65.47%), total lysine (2.98 g/16 g N) as compared to control noodles. Likewise, vitamin (β-carotene 8.09 mg/ 100g and total carotenoids 29.99 mg/100g) and antioxidant activity (26.11%) were also increased in 6% Spirulinasupplemented noodles.
Key words : Spirulina platensis powder, noodles, supplementation, organoleptic acceptability, nutritional quality