Formulation and quality evaluation of Spirulina incorporated ready to serve (RTS) functional food (Papad)

Functional beverages have been gaining importance in recent times. It helps in prevention of diseases and promotion of health. It is the best opportune for delivering the essential vitamins, minerals, phytochemicals and antioxidants as it is convenient and most preferred by consumers. This study was carried out to develop and investigate the properties of the Spirulina incorporated papad Ready to serve (RTS) functional food. Five ratios of RTS functional food (Papad) were prepared from Spirulina Powder, Sabudana, Potato, Water and Salt. The food product hence prepared along with the control sample was subjected to sensory evaluation by panel members using nine-point hedonic scale. The two best variations chosen by the panellists were further selected for quality evaluation. Nutritional composition studies revealed that the food product was a good source of vitamin C and protein. The products were considered safe for consumption until thirty days from the date of preparation. Hence, the functional food product prepared can be considered an ideal replacement for the commercially available other food products. KEY WORDS: RTS, FUNCTIONAL FOOD, SPIRULINA, NEW PRODUCT DEVELOPMENT,