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Cereal Based Spirulina Nutribar Development and Analysis of Phycocyanin in respect of Temperature and Light Intensity in Spirulina

Piyali, Adhikari (2010) Cereal Based Spirulina Nutribar Development and Analysis of Phycocyanin in respect of Temperature and Light Intensity in Spirulina. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A cereal based nutribar has been developed fortified with Spirulina. The important beneficial nutrient components are analyzed in Spirulina biomas as well as the products to compare its efficiency. The nutrients such as Protein, Vitamin B12, GLA, minerals such as iron, calcium, potassium and phosphorus and carotenoids are found to be constant in product. The nutribar has been developed according to CFTRI procedure. Phycocyanin has also been estimated in Spirulina and product also. The effect of sunlight and temperature on phycocyanin has been estimated by SDS-PAGE. The RDA values for nutrients are compared with Spirulina nutribar prepared and found to be satisfying.
Uncontrolled Keywords: nutribar, cereal based; Spirulina; fortification; blue-green alga; Phycocyanin
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2010 06:11
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9490

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