Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12767/
http://dx.doi.org/10.1016/j.ijgfs.2016.12.003
 
Title Nutritional, textural and sensory quality of biscuits supplemented with
spinach (Spinacia oleracea L.).
 
Creator Narsing Rao, G.
Prabhakara Rao, P. G.
Balaswamy, K.
Rudrayya, G.
Satyanarayana, A.
 
Subject 16 Nutritive value
23 Vegetables
26 Bakery products
 
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.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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.