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The purpose of this research is to develop a Protein enriched Vegan snack product with high protein, low fat, high-fiber, and high fiber, which can boost the immune system. Adding Spirulina content to the snack food will increase the nutritional value of the food as Spirulina is one of the highest proteins containing organic foods in the world. Spirulina is well-known for its high protein content, which includes all the essential amino acids. Spirulina can be incorporated into snack foods to provide a plant-based protein source, making them suitable for people looking for protein-rich vegetarian or vegan snack options. Its anti-inflammatory and antioxidant properties make it a product of enormous benefits. The potential of Spirulina can be easily observed when used with finger millet flour (Ragi) and gram flour to prepare an extruded product. In this study, we used a four-factor Box–Behnken design to design the experiments. Design Expert 13.0 performed a statistical analysis of the following responses: frying time, moisture content, ash content, protein content, and fat content in terms of the effect of independent variables on responses. The output data for all responses were examined, and were maximum at 90 days storage time with finger millet at 10 gm, gram flour at 90 gm, and Spirulina powder at 8%. With the help of a manually operated extruder, samples were fried in soybean oil for a particular time and stored in Low-density Polyethylene packaging for 90 days for a shelf-life study. Ultimately the addition of Spirulina and finger millet resulted in positive outcomes and can be further improvised at the industrial level.

The most crucial component of every food product is its color, which increases its acceptability and attractiveness. Synthetic colorants have gradually been replaced with natural-derived alternatives as a result of consumer perception and demand. Natural colors have a variety of health benefits, including antioxidant, anti-cancer, and anti-inflammatory properties. Natural colorants come from a variety of sources, including plants, microbes, animals/insects, and minerals. Many plants contain pigments, which are responsible for their natural hues. Chlorophyll (green), carotenoids (orange, yellow), anthocyanins (red, blue, purple), and flavonoids are among these pigments (red, blue, purple). Natural pigments give animals and insects their hues as well. Carotenoids are found in the feathers, scales, and fur of many birds, fish, and reptiles. Microorganisms that create pigments, such as bacteria and fungus, are also responsible for their natural hues. Carotenoids are pigments found in orange, yellow, and red that are generated by a variety of microorganisms, including bacteria and algae. Certain species of algae and cyanobacteria create phycobiliproteins, which come in red, blue, and purple hues. Certain microbes also create pigments such as riboflavin, flavins, and niacin, which provide yellow, orange, and red colors, respectively. These pigments can be used to impart natural colour to fermentation operations such as yoghurt and cheese manufacture. This review aims to outline the sources of natural colorants and their uses in the food industry, such as dietary supplements, food preservatives, and medicines with quality-controlling capabilities.