QUALITY CHARACTERISTICS OF NOODLES ENRICHED WITH Spirulina platensis POWDER

VATSALA SAHARAN¹*, SUDESH JOOD^2
1Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar, 125004
²Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar, 125004
* Corresponding Author : vatsala.saharan@gmail.com

Received : 03-03-2017     Accepted : 16-03-2017     Published : 24-03-2017
Volume : 9     Issue : 14       Pages : 4091 - 4094
Int J Agr Sci 9.14 (2017):4091-4094

Keywords : Spirulina platensis powder, Noodles, Supplementation, Organoleptic acceptability, Nutritional quality
Academic Editor : Apriyanto Mulono, Jadhav P.V.
Conflict of Interest : None declared
Acknowledgements/Funding : I would like to thanks my major advisor Dr. (Mrs.) Sudesh Jood, Professor and Head, Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125004 for her guidance during my research work
Author Contribution : Both author equal contributed

Supplementation of noodles with Spirulina platensis powder was done at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched noodles were found organoleptically acceptable by the panelists up to 6% level. With regard to nutritional quality, among the fortified noodles, 6% Spirulina supplemented noodles yielded higher contents of protein (15.60%), fat (9.82%), crude fibre (3.29%), ash (1.87%), carbohydrate (69.42%) and energy (428.46 kcal/100g). Fatty acid profile of 6% Spirulina enriched noodles were found superior than the other supplemented noodles. These were as palmitic, oleic, α-linolenic and γ-linolenic acid 42.00, 17.44, 1.05 and 2.10% of total fatty acids, respectively. Total and available minerals were also found higher in 6% Spirulina supplemented noodles i.e82.10, 378.49, 139.40, 6.69 and 2.32 mg/100g of calcium, phosphorus, magnesium, iron and zinc, respectively, whereas, in vitro availability of iron, calcium and zinc were found as 51.33, 54.00 and 59.79%, respectively.

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