Journal of Innovative Agriculture, Volume 11, Issue 2 : 1-17 . Doi : 10.37446/jinagri/rsa/11.2.2024.1-17

Research Article

OPEN ACCESS | Published on : 30-Jun-2024

Preparation and evaluation of value added functional flavoured milk using spirulina powder

• Srushty O. Patil
• Assistant Professor, Dairy Chemistry, Dairy Technology Department, Parul Institute of Technology, Vadodara, 390001, Gujrat, India.

Raman Seth
• Principal Scientist, Dairy Chemistry Department, National Dairy Research Institute, Karnal, 132001, Haryana, India.

Abstract

Background: The interest in spirulina lies due to its high level of protein and mineral content besides its excellent functionality and health promoting characteristics.

Methods: Spirulina powder was added to milk at different levels 0.3 and 0.5% respectively. Analysis of variance (ANOVA) with a least significant difference (LSD) test was applied for multiple sample comparisons to test for any significant differences (p≤0.05) in the mean values of all the groups.

Results: The average chemical composition of spirulina powder showed protein 68%, fat 6%, ash 9%, moisture 3%, carbohydrate (by difference) 14%, Iron 980 ppm and calcium 685 ppm. Gamma Linolenic acid (GLA) was found as a major fatty acid i.e.30mg/gm in spirulina powder.

Conclusion: An increase in protein content 0.76 %, essential fatty acid 8.02%, iron 5.16 ppm and calcium 137.37ppm, and gamma Linolenic acid at both the levels of spirulina powder addition in milk was observed when compared with control during the storage at refrigeration temperature over a period of 6 days. Separation of milk protein containing spirulina powder was carried out using SDS-PAGE. It showed that milk protein bands interact with spirulina proteins near 19 kDa.

Keywords

flavoured milk, spirulina powder, storage study, sensory characteristics

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