Effect on Sensory Evaluation, Starch and in vitro Protein Digestibility in Cookies Supplemented by Spirulina platensis Powder

Abstract

Background: Cookies are the bakery product which is very much popular in different age groups. Sometimes cookies are used as supplement for meal, as munching, at traveling time, etc. Varieties of cookies are available in the market but some how they are deficient in nutrients. Therefore, the present study is focused on the development of nutrient rich and famous “cookies” supplemented with Spirulina plantensis powder, which is also known as super food; abundant in nutrients. Methods: Cookies as functional foods were formulated using Spirulina platensis powder, wheat flour and bengal gram flour to explore their nutritional potential. For the formulation of composite flour, four different proportions of wheat flour, bengal gram flour and Spirulina platensis powder were used, i.e 50:50:0 (control), 49:49:2 (Type-I), 48:48:4 (Type-II), 47:47:6 (Type-III) and 46:46:8 (Type-IV). Supplemented cookies up to 6 per cent Spirulina platensis were found to be acceptable and were investigated further. Result: The addition of Spirulina platensis powder to cookies, along with bengal gram flour and wheat flour, greatly improved the nutrient profile and digestibility of protein and starch.