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Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.).

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rudrayya, G. and Satyanarayana, A. (2017) Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7. pp. 20-26.

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Abstract

Spinach (Spinacia oleracea L.) leaves were dried in a cabinet tray dryer at 55 °C and ground to pass through 220 μm mesh to obtain spinach powder (SP). Fresh spinach leaves yielded 6.5% of SP possessing 28.70% protein, 8.8% crude fibre. The powder was rich in essential minerals like calcium (1336 mg/100 g), iron (30 mg/ 100 g) and phosphorous (336 mg/100 g). Methanolic extracts (30–180 μL) of SP exhibited antioxidant activity as assayed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) assay and ferric reducing power. Biscuits were prepared using 5%, 10%, and 15% SP and evaluated for their nutritional, textural, sensory quality and sorption behavior. Moisture sorption isotherm of SP indicated non-hygroscopic nature with an initial moisture content (IMC) of 8.6%, which equilibrated at 64% relative humidity (RH), whereas, biscuits were observed to be hygroscopic with an IMC of 0.94–1.26%, which equilibrated between 5–30% RH for control sample (CB), 5%, 10% and 15% RH for SP supplemented biscuits respectively. Textural quality revealed that hardness and breaking strengths increased with increased addition of SP. Sensory studies of biscuits showed that 5% supplementation of spinach powder was more acceptable.

Item Type: Article
Uncontrolled Keywords: Nutritional composition Antioxidant activity Biscuits Texture analysis Sensory quality
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 26 Bakery products
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 06:08
Last Modified: 10 Jul 2017 06:08
URI: http://ir.cftri.com/id/eprint/12767

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