Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.

A Study to Assess the Physio-Culinary Quality of Chia Seeds

Chia (Salvia hispania l.), constitutes a potential alternative raw material and ingredient in food industry applications. Chia seeds are an abundant source of the n-3 polyunsaturated fatty acid, α-linolenic acid. Alpha-linolenic acid is an essential fatty acid, which, through successive metabolic desaturation and elongation reactions gives rise to dha and epa. EPA and DHA are now widely recognised as having an important role in the prevention of coronary heart disease. Hence, to diversify the use of chia seeds, it was used to develop 4 products, a sweet, a savoury, a drink and a jam in both powdered and raw form. A panel of 25 members was chosen for organoleptic evaluation in order to find the most accepted quantity of chia in each of the products. Nutrition composition of each of these products was enhanced with the addition of chia seeds. Total protein, fat, phosphorous and dietary fibre was increased in all the final variations. The total moisture content of kiwi chia jam was increased due to the addition of chia seeds. Calcium content of chia gel and milk was chemically estimated. The findings showed a 40% increase in calcium content of chia gel as compared to milk. Kiwi chia jam was compared to standard kiwi jam to test the gelling capability of chia seed as an alternative to citric acid. Statistical average was used to see the percentage increase in terms of acceptability and nutrient enhancement from the basic recipe to the final product. Key words: chia seeds, potential raw material, essential fatty acid, chia gel.