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VOL. 8, ISSUE 2 (2023)
Formulation optimization of hard candy fortified with spirulina (Arthrospira platensis)
Authors
Aachal Chandgude, Minakshi khande, Jagruti gawali
Abstract
The aim of the study is to define the optimal formulation of hard candy
using optimal mixture design as the base for the incorporation of spirulina
(Arthrospira). Hard candy is produced using three different polyols: Sucrose
and Liquorice substitutes on physicochemical (moisture, color) hardness and
sensory features of hard candies. Spirulina is long history in human nutrition.
Spirulina's mineral composition is appealing since it has an iron content that
is 12 times higher than that of other foods. Spirulina is also rich in
magnesium (40 mg), potassium (160 mg) and Spirulina is also rich in magnesium
(40 mg), potassium (160 mg) and calcium (100 mg). Spirulina benefits bone and
tooth health as well as blood renewal. In addition to absorbing sunlight,
spirulina also creates nutrients in the cells and changes carbon dioxide into
oxygen. Multicellular filamentous cyanobacteria called spirulina are extremely
well-liked in the aquaculture, food, and health industries. It is very high content of macro nutrients
and micronutrients, essential amino acids, protein, lipids, vitamins, minerals
and antioxidants. The blue-green alga Spirulina platensis or Spirulina maxima
belongs to the Oscillatoriaceae family. One of the outstanding
subgroups of basic photosynthetic plants, this group of algae is thought to
exist. It shows a connection between green plants and microorganisms. It
differs from most algae in that it is easily digestible and has a soft cell wall
consisting of complex carbohydrates and proteins.
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Pages:59-62
How to cite this article:
Aachal Chandgude, Minakshi khande, Jagruti gawali "Formulation optimization of hard candy fortified with spirulina (<i>Arthrospira platensis</i>)". International Journal of Research in Pharmacy and
Pharmaceutical Sciences, Vol 8, Issue 2, 2023, Pages 59-62
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