Vol. 11, Issue 6 (2022)

Author(s):
Neha Pradhan, Rekha Rani and AP Deshmukh

Abstract:
Khoa-mishri sweet (laddu) is a popular traditional sweet dessert of Uttar Pradesh and Maharashtra. Both the health benefits of mishri and Spirulina are enriched in the beverage. Mishri boosts the immune system and spirulina is highly proteinaceous. The present study was carried out to optimize the level of khoa (80%, 70%, 60% and 50%) mishri (20%, 30%, 40% and 50%) and spirulina (0.5g, 1g and 1.5g) for the preparation of spirulina enriched khoa-mishri sweet (laddu). Sweet (laddu) is based on khoa, mishri and spirulina powder. The levels of ingredients were optimized on the basis of sensory attributes (colour and appearance, flavour and taste, body and texture and overall acceptability) using Randomized Block Design. The optimized conditions for variables i.e. khoa, mishri and spirulina were obtained as 70%, 30% and 1g respectively. The researcher added spirulina which is blue green algae for nutritional enhancement. The result indicates increased values of protein and carbohydrate and decreased values of other parameters.