The study was planned to develop various recipes supplemented with spray-dried Spirulina at three different levels and to rank the recipes according to the degree of acceptance.
India is a country with heterogenic population having diverse food habits. Some of the commonly consumed foods across the country were identified for practical feasibility. In all, there were 22 recipes, which can be broadly classified into four categories:
1. Different types of parathas with curd
2. Different types of vegetables with chapati
3. Different types of rice with curd
All the recipes had the following characteristics:
1. All the recipes were made of equicarbohydrate containing 50 g carbohydrates.
2. For each recipe spray-dried Spirulina was added at three different levels, namely, 1 g, 2.5 g, and 5 g level.
Sensory evaluation of the recipes was performed by a selected trained panel consisting of 10 members using the scientific method of "Hedonic scale" to evaluate the recipe. The sensory attributes evaluated were color and appearance, texture, flavor and taste, and overall acceptability. In all there were four samples for each recipe, that is, three samples with Spirulina incorporated at different levels and a control (without spray-dried Spirulina). The recipes were scored on a 5-point scale on the basis of highly desirable, desirable, moderately desirable, slightly undesirable, and undesirable. On this basis, the scores for each characteristic were calculated.
Different Types of Parathas with Curd
Sensory evaluation of seven different types of parathas was performed, and the results of which have been discussed below.
Seven different types of parathas were prepared, namely, plain paratha, potato paratha, methi paratha, spinach paratha, mint and cabbage paratha, peas paratha, and coriander paratha, respectively. No significant difference in the sensory qualities between the control and Spirulina incorporated (1 g/2.5 g/5 g) parathas were seen. The overall acceptability scores of Spirulina incorporated parathas with curd ranged from 3.15 to 4.23 and was comparable to the control score of 3.63-4.15 (Table 3.1). The overall acceptability decreased with increase in Spirulina supplementation but was not statistically significant. The attributes, such as taste, color, and texture, were comparable within the groups but was best acceptable up to 2.5 g level.
Rice is another cereal, which is widely consumed in India. In view of this, it was thought worthwhile to see if Spirulina could be incorporated in various rice preparations. There were four different types of rice that were prepared, for example, coriander rice, fenugreek rice, spinach rice, and vegetable pulao. All the different types of rice were served with 50 g of curd. As evident from Table 3.2, no significant difference was observed in the scores between the control and Spirulina-supplemented recipes in all rice preparations. It was heartening to know that spinach rice with raita supplemented with Spirulina at 1 g and 2.5 g levels was more acceptable than the control sample. With regard to coriander rice, fenugreek rice, and vegetable pulao, the overall acceptability though nonsignificant showed a decreasing trend with increasing level of Spirulina supplementation (Table 3.2). In addition to this, it was observed that the color and appearance of Spirulina-supplemented rice at 1 g and 2.5 g levels was more acceptable than the control sample. These observations highlight that the green color of Spirulina did not affect the overall sensory attributes of rice up to 2.5 g level.
The sensory evaluation of Spirulina-supplemented vegetables showed that out of four vegetables prepared (kofta curry, potato spinach, spinach paneer, and potato
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