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Masking/eliminating the odour of Spirulina for enhancing its consumption among consumers.

Anjana Kaveri, B. (2015) Masking/eliminating the odour of Spirulina for enhancing its consumption among consumers. [Student Project Report] (Submitted)

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According to United Nations Food and Agriculture Organisation (FAO) and World Health Organisation (WHO), Spirulina is considered a super food with more than twenty two countries producing it and an annual scale production of one thousand metric tonnes (an estimated cost of US $ 1.2 billion). But the problem of the Spirulina is bad odour and sticky nature when directly added in food preparations. In this context many research works focused on adding external dominating odour to recess the algae like odour of Spirulina but none of the works focused on investigating the cause and eliminating the odour. The objective of the work was to investigate the cause of the odour and mask the algae like odour of Spirulina for enhancing its uptake among consumers. The Spirulina culture was grown indoor in Zarrouk‘s medium at 24°C and the culture was later transferred outdoor to open raceway ponds. Growth of Spirulina culture was monitored by measuring optical density using Spectrophotometer. After an optimal growth, Spirulina was harvested and further subjected to drying such as oven drying, spray drying and freeze drying. The dried biomass was ground to powder and was analysed for odour profile by sensory analysis using Quantitative Descriptive Analysis (QDA) and Electronic nose. The Spirulina biomass dried by different methods was evaluated for microbial load followed by extraction of Polyamines and Phycocyanin to check for odour attributes. The Spirulina dried powder was coated with modified chitosan by spray drying for masking the odour. The odour masked Spirulina was later applied for food preparation and compared with a control for testing its quality. The growth curve obtained showed a yield of good quality Spirulina biomass from January-April 2015, with a collection of the required quantity of dried powders. The analysis of the odour causing attributes has revealed that while phycocyanin doesn‘t contribute to the odour polyamines might be the reason for the odour. The coating of Spirulina with modified chitosan has resulted in an odour masked Spirulina. In this field further investigation can be done on other attributes contributing to the odour. The study can also be extended in carrying out further trials for obtaining a cheaper coating material other than chitosan for masking the odour of Spirulina.

Item Type: Student Project Report
Uncontrolled Keywords: Spirulina, odour, mask
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2015 10:06
Last Modified: 05 Nov 2015 10:06
URI: http://ir.cftri.com/id/eprint/11920

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