• Vaishnavi devi M
• Ms.Prithika M
• Dr. P.S.Prathiba

In a world where millions of children silently endure micronutrient deficiencies, innovative food solutions can play a key role in transforming health outcomes. This study presents a unique and nutritious variation of a familiar treat: Spirulina Macaroons with Betel Leaf Filling—a flavorful, child-friendly snack designed to support better nutrition in children. Spirulina, a nutrient-rich algae abundant in protein and vitamins, is combined with the therapeutic qualities of betel leaf, recognized for its antioxidant and medicinal benefits, to create a functional food that is both wholesome and appealing. The product was subjected to sensory evaluation, focusing on organoleptic characteristics such as appearance, texture, flavor and aroma. The research centers on developing the product’s formulation, evaluating its nutritional composition and shelf-life stability. Free from artificial additives and rich in vital nutrients, the macaroons received positive feedback in taste trials, especially among young consumers. Laboratory evaluations confirmed their safety, nutritional benefits, and long-term quality. By merging traditional ingredients with scientific innovation, this study offers more than a simple snack—it introduces a sustainable, culturally meaningful solution to address child malnutrition. The Spirulina-betel leaf macaroon represents a creative step forward, proving that healthy nutrition can be both effective and enjoyable. Further studies and large scale consumer trials are recommended to confirm its broader acceptance and effectiveness in child nutrition programs.

Spirulina, Betel leaf, functional snack, Child health, Micronutrient deficiency,Sensory evaluation, Nutritional composition, Shelf-life Stability, Traditional Ingredients, Health Innovation, antioxidants.

"Functional snacking: Spirulina macaroon with betel leaf filling for enhancing child health", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.c691-c696, May-2025, Available :http://www.jetir.org/papers/JETIR2505291.pdf

"Functional snacking: Spirulina macaroon with betel leaf filling for enhancing child health", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppc691-c696, May-2025, Available at : http://www.jetir.org/papers/JETIR2505291.pdf