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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:5, May, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2018.7(5): 143-147
DOI: https://doi.org/10.20546/ijcmas.2018.705.018


‘Spirulina’ as an Additive for Better Nutrition
Supriya Shinde, Shivaji A. Lavale* and Kiran Nagare
College of Agricultural Biotechnology, Ahmednagar, MS, India
*Corresponding author
Abstract:

The snacks were prepared by using spirulina as an ingredient with different concentrations. Proximate composition analysis was done to estimate moisture, protein, fat, carbohydrate, ash and energy content of the snacks. Nutritional value of the snacks was found to be increased with increase in the concentration of the spirulina. Organoleptic evaluation led to selection of 5% concentration of spirulina to be better when compared with 10% and 15%. Addition of spirulina not only increased the nutritional value of the product but also influenced the textural properties and quality characteristics.


Keywords: Spirulina snacks, Shankarpali, Nutritional value

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How to cite this article:

Supriya Shinde, Shivaji A. Lavale and Kiran Nagare. 2018. ‘Spirulina’ as an Additive for Better Nutrition.Int.J.Curr.Microbiol.App.Sci. 7(5): 143-147. doi: https://doi.org/10.20546/ijcmas.2018.705.018
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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