Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions
For alleviating child malnutrition, functional food from natural resources such as microalgae predominantly cyanobacteria came into existence as consumers today are more health conscious. No work of technological or scientific significance has been reported on standardized method for development of...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2017-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691702101M.pdf |
| _version_ | 1819013446544392192 |
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| author | Mishra Pragya Prasad Mohan Sheo Yadav Neelam |
| author_facet | Mishra Pragya Prasad Mohan Sheo Yadav Neelam |
| author_sort | Mishra Pragya |
| collection | DOAJ |
| description | For alleviating child malnutrition, functional food from natural resources such as microalgae predominantly cyanobacteria came into existence as consumers today are more health conscious. No work of technological or scientific significance has been reported on standardized method for development of pearl millet weaning food supplemented with Spirulina maxima. Therefore, feasibility trials were done on the basis of sensory attributes analysis. Spirulina powder grown in optimized laboratory conditions was screened for its phytochemical constituents. The standardized product consisted of one part of pearl millet grounded for 5 min cooked with eight parts of water, 5% salt and 0.8% of cumin powder. Cooked weaning food mixed with 1% curd culture, 1.5% Spirulina powder and incubated for 12 h (fermentation). Standardized product consisting of this formulation scored 8.13, 7.93, 7.88, 7.94, 7.30, 8.14 for colour and appearance, flavour, consistency, mouthfeel, acidity and overall acceptability, respectively on 9 points hedonic scale. |
| first_indexed | 2024-12-21T02:00:05Z |
| format | Article |
| id | doaj.art-1d9f31c3c8b8419fa279aae5c68c4fd3 |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-21T02:00:05Z |
| publishDate | 2017-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-1d9f31c3c8b8419fa279aae5c68c4fd32022-12-21T19:19:40ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602017-01-014421011132217-53691702101MDevelopment of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditionsMishra Pragya0Prasad Mohan Sheo1Yadav Neelam2Univerzitet u Alahabadu, Centar za prehrambenu tehnologiju, Alahabad, IndijaUniverzitet u Alahabadu, Departman za botaniku, Laboratorija za fiziologiju biljaka i biohemiju, Alahabad, IndijaUniverzitet u Alahabadu, Centar za prehrambenu tehnologiju, Alahabad, IndijaFor alleviating child malnutrition, functional food from natural resources such as microalgae predominantly cyanobacteria came into existence as consumers today are more health conscious. No work of technological or scientific significance has been reported on standardized method for development of pearl millet weaning food supplemented with Spirulina maxima. Therefore, feasibility trials were done on the basis of sensory attributes analysis. Spirulina powder grown in optimized laboratory conditions was screened for its phytochemical constituents. The standardized product consisted of one part of pearl millet grounded for 5 min cooked with eight parts of water, 5% salt and 0.8% of cumin powder. Cooked weaning food mixed with 1% curd culture, 1.5% Spirulina powder and incubated for 12 h (fermentation). Standardized product consisting of this formulation scored 8.13, 7.93, 7.88, 7.94, 7.30, 8.14 for colour and appearance, flavour, consistency, mouthfeel, acidity and overall acceptability, respectively on 9 points hedonic scale.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691702101M.pdfspirulinaweaning foodsensory attributesfermentationhedonic scale |
| spellingShingle | Mishra Pragya Prasad Mohan Sheo Yadav Neelam Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions Food and Feed Research spirulina weaning food sensory attributes fermentation hedonic scale |
| title | Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions |
| title_full | Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions |
| title_fullStr | Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions |
| title_full_unstemmed | Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions |
| title_short | Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions |
| title_sort | development of synbiotic weaning food supplemented with spirulina grown under precise mild stress conditions |
| topic | spirulina weaning food sensory attributes fermentation hedonic scale |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691702101M.pdf |
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