Optimization of functional spirulina cookies on their sensory attributes

Spirulina is a microscopic and filamentous cyanobacteria that has a long history in human nutrition. Potential health properties of Spirulina due to its nutritional and therapeutic ingredients are the fields of interests for future research. Early interest in spirulina focused mainly on its rich content of protein, vitamins, minerals, essential amino acids, fatty acid spirulina comprises 60-70% protein by dry weight. The spirulina used in the production of cookies by some addition percentages zero,5,10 and 15%.Data of sensory evaluation results showed that the adding spirulina by ratio zero had lower score for most properties compared to other taste. In the overall sensory scores fist sample were higher among the other ingredient compositions. The intension was to incorporate 5 % possible quantity of spirulina mixture in the making of cookies to get good taste. It was observed that sensory scores given by the panel judges aged 30-40 yrs. people for all sensory attributes i.e. it changes from for color and it was obtained by incorporation of spirulina in it