Enrichment of Vanilla Ice-cream with Spirulina Powder

Authors

  • Rushikesh Rajendra Jadhav M.Sc. Student, Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Limda, India
  • Varsha Chawla Assistant Professor, Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Limda, India

Keywords:

ice cream, spirulina, vanilla

Abstract

Spirulina is a rich source of nutrients specially essential amino acids, essential fatty acids, pigments like carotenoids, minerals and vitamins and thus can potentially represent an important and significant staple in the human diet. The present work focuses on enrichment of vanilla ice cream with Spirulina with its addition in concentrations of 25%, 50%, 75% and 100% for ice cream preparation. With increase in level of Spirulina addition there was improvement in nutritional profile, and increasing protein content was observed It also gave natural light green color to ice cream enriched with it. Ice cream prepared by addition with Spirulina had comparable scores for sensory parameters with that of control.

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Published

07-03-2022

Issue

Vol. 5 No. 3 (2022)

Section

Articles

License

Copyright (c) 2022 Rushikesh Rajendra Jadhav, Varsha Chawla

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
R. R. Jadhav and V. Chawla, “Enrichment of Vanilla Ice-cream with Spirulina Powder”, IJRESM, vol. 5, no. 3, pp. 1–4, Mar. 2022, Accessed: Nov. 21, 2024. [Online]. Available: https://journal.ijresm.com/index.php/ijresm/article/view/1807