Abstract
Spirulina (Arthrospiraplatensis), the blue green algae is a rich source of proteins and has several therapeutic properties. The present study focused on incorporating Spirulina powder with ragi (Fingermillet) flour for the preparation of biscuits respectively. Physico-chemical properties, textural profiles and sensory qualities of developed spirulina supplemented biscuits were analysed. Biscuits were prepared by incorporating spirulina powder (1-3%) respectively. Results of sensory evaluation showed that 2% spirulina powder incorporated biscuits was highly acceptable, with a score for overall acceptability 7.9 for biscuits. Carbohydrate, protein, fat, fibrecontent of the standardized biscuits was found to be 56.11, 11.64, 26.11, 3.08 respectively for biscuits.
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