PREPARATION OF MICRONUTRIENTS FORTIFIED SPIRULINA SUPPLEMENTED RICE-SOY CRISPS PROCESSED THROUGH NOVEL SUPERCRITICAL FLUID EXTRUSION

Micronutrients fortified spirulina supplemented rice-soy crisps (SRSC) were manufactured using novel supercritical fluid extrusion. A low-shear, twin screw, co-rotating extruder operated at lower temperatures (similar to 100C) was used to produce crisps supplemented with various levels (2-8%) of spirulina and fortified with four micronutrients (iron, zinc, vitamin A, C) at the recommended daily values in 100 g product. The SRSC were analyzed for proximate composition, dietary fiber, added nutrients, texture and morphological characteristics. The extrusion process retained minerals (87-100%), vitamin A (45-50%) and vitamin C (5247%), respectively. Rice-soy crisps supplemented with 6% spirulina got the highest score (8.50) from the sensory judges due to appealing color, smooth surface, better crispiness and pleasant flavor and overall acceptability followed by rice soy spirulina crisp supplemented with 4% spirulina (7.80). The developed SRSC can successfully be incorporated in school nutrition programs due to shelf stability, palatability, economic feasibility and fulfilling nutrient requirements of children.