Nutritional characterization and food value addition properties of dehydrated spinach powder. Issue 2 (7th January 2021)

• Record Type: Journal Article
• Authors: Waseem, Muhammad; Akhtar, Saeed; Manzoor, Muhammad Faisal; Mirani, Asif A.; Ali, Zulfiqar; Ismail, Tariq; Ahmad, Nazir; Karrar, Emad
• Is Part Of: Food science & nutrition. Volume 9:Issue 2(2021)
• Page Start: 1213
• Page End: 1221
• Publication Date: 2021-01-07
• Subjects: dough rheology -- spinach powder -- supplementation -- unleavened bread -- wheat flour; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2110
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: This study aimed at investigating the physicochemical and bread‐making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1, 304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L *, a *, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%–7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments. Abstract : Our findings conclude that spinach powder supplementation at 7.5% could be a viable and practical approach to develop value‐added baked goods. The results further indicate that the utilization of green leafy vegetables as powder formulae or premixes could help abridge nutritional inadequacies and food insecurities cost‐effectively among vulnerable population groups.