Development and nutritional analysis of spirulina (Arthrospira platensis) based smoothie mix powder

Abstract

The demand for nutritional rich ready to consume, easy to make healthy food products is growing by the day. Smoothies are one of the popular and widely consumed foods prepared from different raw materials like milk, fresh fruits, dry fruits etc. This study focuses on the formulation and development of a smoothie mix based on protein rich spirulina in three distinct compositions viz., 2.0, 1.5 and 1.0 g incorporating desiccated coconut powder, ashwagandha, makhana and stevia as additional ingredients added to make a nutrition rich powder for easy consumption. The formulations were subjected to nutrient analysis to determine their macronutrient composition and quantify beta-carotene, iron, and antioxidant activity. The methodologies included the Kjeldahl method for protein estimation, spectrophotometric analysis for beta-carotene and iron, and DPPH assay for antioxidant activity. Results revealed that spirulina contributed significantly to the protein and beta-carotene content. Makhana and coconut powder contributed to the carbohydrate and fat levels of the formulations, respectively. Ashwagandha provided additional functional benefits through its antioxidant properties. Sensory analysis indicated that among the three formulations, the sample with 1.0 g spirulina was more acceptable with7.4 overall acceptability on a 9 point hedonic scale. The developed smoothie mix powder with a composition of spirulina, desiccated coconut powder, ashwaganda, makhana, stevia and vanilla added in the quantities of 1.0, 4.5, 2.0, 4.0, 2.0 and 1.5 g, respectively demonstrated potential as a functional food product, offering a balanced nutritional profile with additional health benefits combining traditional and modern ingredients to cater to health-conscious consumers.