Effect of Storage on Quality of Spirulina Snack Bars

Abstract

Ready to eat snack and health bars have sturdily occupied space in the global market and are high in demand as nutritional supplements for people on the go and weight watchers especially people consuming caloriecontrolled diets. Spirulina is a unicellular micro alga grown in water bodies containing 50-70% protein including all essential amino acids, fatty acids, vitamins and minerals. The soy protein isolate is good source with high bioavability of protein (90%) and it is easily digestible too. Bengal gram is an old pulse with high protein ratio about 80% with several vitamins like vitamin A, C, E, K and B-complex and minerals like phosphorous and magnesium. Peanuts are essential source of protein, lipid and fatty acids and called as poor man's protein due to its low price. It contains essential vitamins and minerals useful for healthy immune system, nerve function, blood coagulation mechanism, bones and teeth formation. In present investigation snack bars prepared with bengal gram, peanut, oats, puffed rice, desiccated coconut, soy isolate, spirulina, cardamom powder and binding syrup were analyzed for organoleptic properties and stored at room temperature after packaging with butter paper and polypropylene pouch for 90 days to record changes in nutritional, functional, organoleptic and microbial quality attributes. The results showed increase in moisture content whereas decrease in ash, fat, protein and fiber content in stored snack bars. The microbial count (Total plate count, yeast and mould) was increased throughout storage period at room temperature from 45th day of storage and sensory score for all the sensory parameters (Colour and appearance, flavour, taste, texture and overall acceptability) was decreased with the advancement in storage period. The snack bars with spirulina could be stored for the period of 90 days in polypropylene pouch at room temperature in good condition.

The Addition Effect of Spirulina Platensis on the Physco-chemical and Hedonic Properties of Gluten-Free Cookies Based on Mocaf and Sorghum Composite Flour

“…The acceptance values for the texture of the cookies ranged from 2.48 to 3.32 with little significance difference. The values recorded in this study differ from a result documented by Doiphode and Mane (2021), who recorded texture values ranging from 7.1 to 7.5 across concentrations of 2% to 6%. This increase in the texture parameter could associated with difference formula used on cookies production.…”