We are encapsulating with resistant starches. But results are not very good.

Dear Dr Imran Ahmad

thanks.  we add 1.3% spirulina powder to milk ( mix with coca) and  add 1% to Yogurt , its taste and color was not acceptable for Iranians people . we want diabetic patients intak 6 gr or more  spirulina  daily ( in one or 2 portion of food) . we want preserve antioxidant ( Phycocyanin  that is sensitive to high temprature .

what we should do?

you may like to read this:

http://en.cnki.com.cn/Article_en/CJFDTOTAL-SPKX201222038.htm

Dear  Dr Shanker Lal Shrivastava

thanks . This paper is Chinese.  Iam Iranian . My language is persian. I can read  english articles .