Development of Spirulina-incorporated Milkshake and Its Sensory Evaluation on Standard Scale
R KasthuriThilagam *
Department of Horticulture, Kumaraguru Institute of Agriculture, Erode, Tamil Nadu–638 315, India.
Sanjay S
Kumaraguru Institute of Agriculture, Erode, Tamil Nadu–638 315, India.
P. Bhavithra
Department of Horticulture, Kumaraguru Institute of Agriculture, Erode, Tamil Nadu–638 315, India.
*Author to whom correspondence should be addressed.
Abstract
Spirulina, a nutrient-dense algae, is known for its high protein content, vitamins, and antioxidants, making it an ideal candidate for fortifying everyday food products. This study investigated the preparation method and sensory evaluation of spirulina-incorporated milkshakes, focusing on four formulations: T0 – (Control), T1 (spirulina milkshake), T2 (Spirulina-banana milk shake), and T3 (Spirulina-cardamom milkshake). Each milkshake was prepared using 50 ml toned milk, vanilla powder 2.5%, xanthan 0.1% and sugar 10%. The spirulina powder was first evaluated by incorporating at 0.5%, 1.0%, and 1.5% levels and the most acceptable and significant level 0.5% was used in all three formulations. The sensory characteristics of the formulations were evaluated through a panel of judges using a standardized scoring system. The results indicated that the 0.5% spirulina-cardamom milkshake received the highest sensory ratings, suggesting a favourable flavour profile. This study demonstrates the potential of incorporating spirulina into dairy products, contributing to nutritional enhancement while maintaining sensory appeal.
Keywords: Spirulina, milkshake, banana, cardamom, toned milk