Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12767/
http://dx.doi.org/10.1016/j.ijgfs.2016.12.003 |
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| Title |
Nutritional, textural and sensory quality of biscuits supplemented with
spinach (Spinacia oleracea L.).
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| Creator |
Narsing Rao, G.
Prabhakara Rao, P. G. Balaswamy, K. Rudrayya, G. Satyanarayana, A. |
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| Subject |
16 Nutritive value
23 Vegetables 26 Bakery products |
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| Description |
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.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12767/1/International%20Journal%20of%20Gastronomy%20and%20Food%20Science%207%20%282017%29%2020%E2%80%9326.pdf
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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