Effects of spirulina powder on the physicochemical and volatile properties of rice bahlls.

Based on the magnitude of the color difference value ∆E, it is evident that the color difference between rice balls containing spirulina powder and blank rice balls was highly significant ( P < 0.05).

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The a* value exhibited a decreasing trend followed by an increase, whereas the b* value demonstrated an increasing trend followed by a decrease, which is consistent with the findings reported by Özyurt et al.

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The fat and dietary fiber contents also demonstrated an increasing trend, whereas the carbohydrate content decreased significantly (P < 0.05).

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