Effect of storage on Spirulina platensis powder supplemented breads

Abstract

The aim of the present study was to develop breads by incorporating Spirulina platensis powder and to study their organoleptic acceptability, antioxidant activity, storage conditions and shelf life of value added acceptable breads. Spirulina platensis powder was mixed with wheat flour at different levels (2, 4, 6 and 8%) to prepare nutritive breads. Breads were developed and organoleptic evaluations were performed to find out the most appropriate level of supplementation of Spirulina platensis powder. The results showed that 6% Spirulina supplemented breads provided higher contents of total phenolic content (1.79 mg GAE/g) and antioxidant activity (16.51%). On the basis of organoleptic characteristics, overall acceptability scores indicate that Spirulina incorporated breads can be stored up to 2 days at room temperature and up to 4 days at refrigeration temperature without any preservatives. Fat acidity content and total bacterial count were found increased as time period increased but did not exceed the acceptable limit as given by BIS (Bureau of Indian Standards). Spirulina supplements are available in the market but normally people does not consume it may be because of less awareness or other reasons but if this super food is incorporated in food products like bread, which is consumed by everyone will aid to food security and malnutrition of developing countries.