Info

3.53 ± 1.21

2.84 ± 1.16

2.92 ± 1.20

Level 3 (5.0 g)

4.09 ± 0.60

3.61 ± 1.21

2.84 ± 1.16

3.16 ± 0.68

Potato fenugreek Control

4.00 ± 1.34

3.53 ± 1.21

2.58 ± 0.98

3.69 ± 1.32

Level 1 (1.0 g)

3.75 ± 1.29

3.50 ± 1.19

3.76 ± 1.42

2.58 ± 0.95

Level 2 (2.5 g)

4.09 ± 0.60

4.00 ± 1.34

3.91 ± 1.49

3.84 ± 1.34

Level 3 (5.0 g)

3.69 ± 1.43

3.91 ± 1.49

2.84 ± 1.16

3.76 ± 1.42

Conclusions

Thus, all the 22 Indian recipes incorporated with Spirulina were acceptable with regard to appearance/color, texture, taste/flavor, and overall acceptability at 1 g and 2.5 g levels.

From the sensory evaluation of Spirulina-based recipes, the following conclusions can be made:

1. Spray-dried Spirulina can be effectively incorporated into various Indian recipes, which would help in the dietary management of diabetes as well as hyperlipidemia as it is low in carbohydrate, has gamma linolenic acid, high in protein, and high in antioxidant content.

2. Owing to its multinutrient property, various recipes that can be supplied in the supplementary feeding programs can be tried out for combating various nutritional disorders such as vitamin A and iron-deficiency anemia.

After the standardization of various Spirulina-supplemented recipes, the gly-cemic index (GI) of foods supplemented with Spirulina was carried out, so as to

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