Preparation of Micronutrients Fortified Spirulina Supplemented Rice‐Soy Crisps Processed Through Novel Supercritical Fluid Extrusion

Abstract

Micronutrients fortified spirulina supplemented rice-soy crisps (SRSC) were manufactured using novel supercritical fluid extrusion. A low-shear, twin screw, co-rotating extruder operated at lower temperatures (∼100C) was used to produce crisps supplemented with various levels (2–8%) of spirulina and fortified with four micronutrients (iron, zinc, vitamin A, C) at the recommended daily values in 100 g product. The SRSC were analyzed for proximate composition, dietary fiber, added nutrients, texture and morphological characteristics. The extrusion process retained minerals (87–100%), vitamin A (45–50%) and vitamin C (52–47%), respectively. Rice-soy crisps supplemented with 6% spirulina got the highest score (8.50) from the sensory judges due to appealing color, smooth surface, better crispiness and pleasant flavor and overall acceptability followed by rice soy spirulina crisp supplemented with 4% spirulina (7.80). The developed SRSC can successfully be incorporated in school nutrition programs due to shelf stability, palatability, economic feasibility and fulfilling nutrient requirements of children. Practical Applications SC-CO2-assisted extrusion is an innovative process-based approach to produce shelf stable nutritious crispy products which can be further be converted into food bars for school nutrition programs to reduce the menace of malnutrition. Spirulina and spirulina protein isolates can efficiently be utilized in various food formulations to alleviate the nutrient deficient among the masses. Furthermore, information derived from the present investigation can be helpful for the researchers to understand compositional, functional and nutritional attributes of spirulina and its application in array of foods.