National Academy of Agricultural Sciences (NAAS)
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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 |
This research explores the development of low-calorie food products utilizing microbial enzyme protease and microalgae Spirulina as functional bioactive ingredients. The focus is on four innovative formulations: peanut butter and fruit custard (developed using protease), and chocolate truffles and dark chocolate (developed using Spirulina powder). These formulations aim to provide nutritionally enhanced alternatives for health-conscious consumers by incorporating protein- digesting enzymes and antioxidant-rich algae into widely loved food matrices. Physical, microbial, and biochemical analyses were conducted to validate the nutritional and sensory quality of the products.
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