• Sunil Choudhary
• Surendra Singh

Abstract: The Organoleptic Evaluation of the developed 5% Spirulina incorporated pasta showed the maximum mean score compared to control due intensification of colour and odour. The nutrient content of Spirulina based pasta was analyzed and it contains 9.18% of moisture, 0.399% of ash, 134 Kcal of Calorific Value, 6.10% of protein, 1.07 gms of fat, 29.20% of carbohydrates 4.21mgs of iron, 297.98mg of calcium and 120.92mgs of phosphorous. Spirulina based pasta prepared by incorporating Spirulina and Semolina wheat flour had significant difference in its nutritional composition when compared with the control. The developed Spirulina based pasta were subjected to microbial analysis for fungi and bacteria for three month and found to be safe.

Key words: Spirulina, Organoleptic Evaluation, Nutritional Composition, Therapeutic Agent.

"Nutritional and Physicochemical Evaluation of Pasta Enriched with Spirulina platensis", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 3, page no.1593-1600, March-2021, Available :http://www.jetir.org/papers/JETIR2103202.pdf

"Nutritional and Physicochemical Evaluation of Pasta Enriched with Spirulina platensis", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 3, page no. pp1593-1600, March-2021, Available at : http://www.jetir.org/papers/JETIR2103202.pdf