Skip to content
Research Article Open access CC BY 4.0

Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours

Janhavi Srivastava, Neetu Singh, Alka Nanda

European Journal of Nutrition & Food Safety · pp. 47–54 · Published 12 Jun 2023

10.9734/ejnfs/2023/v15i61316

Abstract

Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.

Spirulina quinoa soy flour amaranth pancakes sensory evaluation

References (15)

  1. 1 Production of biomass and nutraceutical compounds by Spirulina platensis under different temperature and nitrogen regimes [DOI]
  2. 2 Spirulina in Human Nutrition and Health [DOI]
  3. 3 An integrated approach to current trends in food consumption: Moving toward functional and organic products? [DOI]
  4. 4 Spirulina in Health Care Management [DOI]
  5. 5 United States Pharmacopeia Safety Evaluation of Spirulina [DOI]
  6. 6 The effects of Spirulina on anemia and immune function in senior citizens [DOI]
  7. 7 Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development [DOI]
  8. 8 Bioactive Properties of Spirulina: A Review [DOI]
  9. 9 Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design [DOI]
  10. 10 Acute rhabdomyolysis caused by Spirulina (Arthrospira platensis) [DOI]
  11. 11 Treatment of Anaemia and Malnutrition by Shamy Bread Fortified with Spirulina, Quinoa and Chickpea flour [DOI]
  12. 12 Characterization of Spirulina biomass for CELSS diet potential
  13. 13 Possibility of using microalgae Spirulina platensis powder in industrial production of Iranian traditional cookies
  14. 14 Optimisation of Spirulina platensis convective drying: evaluation of phycocyanin loss and lipid oxidation
  15. 15 Response of the antioxidant systems of the Cyanobacterium Spirulina maxima to cadmium [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

61

Page views

0

PDF downloads

29

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.