Purakala ISSN: 0971-2143

Vol-31-Issue-18-April-2020
(UGC Care Journal)

Organoleptic and Nutritive Evaluation of Jaljeera Powder fortified by

using Spirulina Powder

Sonal Bhatt1, Anuj Maheshwari2 and Lakshmi Bala3

Department of Food and Nutrition1, General Medicine2, Department of

Biochemistry and Nutrition3, Babu Banarasi Das University, Faizabad Road,
Lucknow 226028, India.
*
Corresponding Author: balalakshmi@rediffmail.com

Abstract

Spirulina, a blue green algae is a super food and a powerhouse of nutrients. It

has several therapeutic properties. The present study aimed at the formulation
and the nutrient content analysis of the most acceptable Jaljeera powder
fortified by using spirulina powder. The jaljeera powder was developed and
fortified by three different percent level that is at 3%, 5% and 7% by using
spirulina powder. These fortified samples were organoleptically evaluated by
the experts using the nine point hedonic scale. It was found that Jaljeera powder
at 3% level got the maximum mean score compared to 5% and 7% due to
intensification of colour and odour. The nutrient content of the controlled
jaljeera powder was analysed and compared with the most acceptable fortified
jaljeera powder. It was found that there is an increase in the nutritional value of
the most acceptable fortified jaljeera powder when compared to controlled
jaljeera powder.

Keywords: Jaljeera powder, spirulina powder, organoleptic evaluation, nine

point hedonic scale, nutrient content.

Introduction

In today’s world, each one of us in the society dwelling in rural areas, as well as
in urban areas, indeed possess an urge in the formulation of new functional food
for the individuals of all age groups which is in traditional form but a bit away
from the traditional outlook. And thus this urge is giving birth to a demand for
new food ingredients. The time has probably gone when the traditional &
regional appetite used to be the priorities for many of us but as of now, due to
globalization, the villages are no more villages, the towns are no more towns
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(UGC Care Journal)

and the cities are no more cities, they are all alike, which has lead to a new habit
of consumption of cosmopolitan food; and that is what Functional food is.
Generally, Functional food is defined as the one that contains one or more
functional ingredients (which were completely absent in traditional food items)
that provides an additional health benefit (along with a lucrative sense
especially for kids) besides the energetic and nutritional aspects that every food
item promises.[8,1]

Irrespective of the varied specific classes of our prevalent societies, Indian

beverages indeed are a very important aspect of Indian traditional cookery.
Seeing diversified climatic and geographic topographies in India, through
evolution, the masses have managed to satisfy the natural urge with many
optional drinks available naturally or prepared with the immortal knowledge
passed on to our generations from our forefathers. Almost every specific
geographical region of our country is blessed by Mother Nature with natural
drinks extracted from raw natural resources. Through evolution, we have
evolved to an extent wherein the available raw material is again processed and
generates an eclectic assortment when added to local spices, flavours and
herbs. [10]

“Jaljeera” Powder is a very common name in almost every house hold of

North India. Uttering the name “Jaljeera” itself is more than enough to lead to
salivating tongue all around. This beverage is better to prepare and consume
instantly and quench thirst during summers or semi processed ingredients such
as cumin, ginger, black pepper, black salt and mint must be kept aside to add on
to the feast during summers. These commonly found ingredients such as, cumin
seeds which act as an appetizer, black salt is an active digestive agent, mint is
blessed with cooling and soothing effect; is next to anything in summers when it
comes to quenching thirst. Many health professionals recommend drinking lot
of Jaljeera during summers to replenish water content in the body, for
rehydration and to maintain perfect ion exchanges. [9]

Spirulina, another most nutritious and readily available, naturally occurring

aquatic weed is known to us and prevalent in our customs and society since time
immortal. It is believed to possess high nutritional contents.[7,4] The prehistory
of Spirulina suggests it to be of photoautotroph origin algae and has been
declared to be an inseparable proxy food containing some of the most sought
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Purakala ISSN: 0971-2143
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(UGC Care Journal)

after macro and micronutrients which primarily includes high quality Protein
and Carotenoids (mainly β- carotene).[3,2,5]

This particular aquatic weed Spirulina, seeing its high quality contents of
nutrition, has succeeded in finding an important place in even cultivation. The
cultivation of this aquatic weed is being done all around the world and is being
consumed either in the form of dietary supplement or as whole food item which
is being marketed in the form of tablets, flakes and powder.[6] Spirulina food
supplement and Spirulina reinforced beverages items are being considered as
highly Immune Boosters all across the globe, regular planned consumptions
had successfully resulted in lowering cholesterol levels, maintained Cardiac
parameters, levelling diabetes parameters which immediately lead to improved
wound healing, improving metabolism along with healthy mental conditions. [11]

Objectives

1. To effectively develop and formulate the jaljeera powder fortified by using

the spirulina powder.

2. To assess the organoleptic evaluation of the most acceptable fortified jaljeera

powder.

3. To analyse and compare the nutrient content of the most acceptable

developed and formulated jaljeera powder fortified by using spirulina.

Materials and Method

1. Procurement: Spirulina powder was purchased from “NB Laboratories Pt.

Ltd.” Nagpur, Maharashtra.

2. Development of value added food products: The product developed

jaljeera powder was fortified by using spirulina powder at three different
percent levels i.e. 3%, 5% and 7%.

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Purakala ISSN: 0971-2143
Vol-31-Issue-18-April-2020
(UGC Care Journal)

Table 1: Percentage of ingredients used to develop and formulate the

fortified jaljeera powder by using spirulina powder at different percentage
levels.
Jaljeera Powder Quantity (gm)

Ingredients JP-0 (control) JP-3 (3%) JP-5 (5%) JP-7 (7%)

Mint Powder 20 g 20 g 20 g 20 g
Cumin Seeds 20 g 17 g 15 g 13 g
Black Pepper 10 g 10 g 10 g 10 g
Citric acid 15 g 15 g 15 g 15 g
Ginger powder 5g 5g 5g 5g
Asafoetida 1g 1g 1g 1g
Black Cardamon 2g 2g 2g 2g
Black Salt 15 g 15 g 15 g 15 g
Salt 20 g 20 g 20 g 20 g

Spirulina 3g 5g 7g
-

Method:

1. Mix all the listed ingredients of the table and grind them uniformly in powder
form so that the same get well mixed.

2. Add spirulina powder in the mixture at three different levels 3%, 5% and 7%.

3. Sieve the major constituents i.e. grinded ingredient.

4. Transfer the mixture in to air tight glass jars.

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JP-0 (control sample) JP-3

JP-5 JP-7

Jaljeera powder fortified by using spirulina powder at 3%, 5% and 7%.

3. Organoleptic Evaluation: The developed value added jaljeera powder was

standardised using composite scoring evaluation with the help of experts. The
developed value added products along with their control samples served to the
experts for organoleptic evaluation on the basis of nine point hedonic scale.

Table 2: Organoleptic score of jaljeera powder (Mean±SD)

Overall
Colour Appearance Aroma Texture Taste
S.No. acceptability
Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD
JP0 8.60±0.49 8.90±0.32 8.90±0.32 8.90±0.32 8.90±0.32 8.90±0.32
JP3 8.20±0.42 8.00±0.47 7.70±0.48 8.80±0.42 8.00±0.67 8.20±0.42
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JP5 6.30±0.48 6.80±0.42 6.80±0.42 7.40±0.52 5.60±0.52 6.40±0.52

JP7 6.00±0.82 6.30±0.48 5.80±0.42 6.50±0.71 5.50±0.53 4.50±0.53
Values are ± SD of three replicates

Nutritional Analysis

The most accepted fortified jaljeera powder was estimated for moisture, ash,
energy, protein, fat, carbohydrate and fibre in comparison to the controlled
sample.

Table 3: Proximate composition of Spirulina powder fortified Jaljeera

powder (Mean±SD)

Nutritional Control (JP-0) Fortified (JP-3)

parameters
Moisture 5.63±0.01 4.97±0.02
Ash 29.90±0.01 30.21±0.01
Energy 276.5±0.068 287.4±1.653
Protein 1.01±0.02 5.29±0.098
Fat 5.228±0.00 5.508±0.40
Carbohydrates 56.18±0.106 57.21±0.407
Fibre 3.396±0.004 6.06±0.003

Result and Discussion

Table 2 reveals that mean score of JP0 was in the category of ‘liked very much’.
But when the jaljeera powder was fortified by using spirulina powder at
different levels at 3%, 5% and 7% it was found that JP3 scored higher when
compared to JP5 and JP7. As the percent levels are increased the scores get
decreased. It is due to more darkness in the colour of jaljeera powder as the
level of fortification was increased it and the bitterness in taste.

Table 3 reveals that JP-0 sample contains 5.63 percent, 29.90 percent, 276.5
percent, 1.01 percent, 5.22 percent, 56.18 percent and 3.39 percent moisture,
ash, energy, protein, fat, carbohydrate and fiber respectively. Whereas, JP-3
sample was observed 4.97 percent, 30.21 percent, 287.4 percent, 5.29 percent,
5.508 percent, 57.21 percent and 6.06 percent respectively. It means that the
fortified jaljeera powder at 3% level has shown increase in the nutritional value
of ash, energy, protein, fat, carbohydrate and fibre whereas decrease in the
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moisture content when compared with controlled sample of jaljeera powder that
is JP0

Conclusion

The result showed that the most acceptable fortified jaljeera powder by using
spirulina powder is at 3% level on the basis of organoleptic evaluation done by
the experts using nine point hedonic scale. After that the most acceptable
fortified jaljeera powder was nutritionally analysed and compared with the
controlled sample of jaljeera powder and is found that the fortified jaljeera
powder has increased nutritional value as compared to the controlled sample.

Acknowledgement

I would like offer my gratitude to the Dr. Lakshmi Bala, Professor and Head,
Department Of Biochemistry, Babu Banarasi Das University, Lucknow, Dr.
Anuj Maheshwari, Professor and Head, General Medicine, Babu Banarasi Das
University, Lucknow for their continuous enlightenment to guide me throughout
this research work, Dr. Palam Prakash Gothwal, Head and Senior Principal
Scientist, CSIR-Central Food Technological Research Institute (CFTRI),
Resource Centre, Lucknow for making resource available to conduct and carry
out all the extensive lab work.

Funding

The author(s) received no financial support for the research, authorship, and/or
publication of this article.

Conflict of interest

The authors do not have any conflict of interest.

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