Sensory and Nutritional Analysis of Spinach Powder Fortified Biscuits
. Jyoti *
Department of Foods and Nutrition, CCS HAU, Hisar, India.
Veenu Sangwan
Department of Foods and Nutrition, CCS HAU, Hisar, India.
Sudesh Jood
Department of Foods and Nutrition, CCS HAU, Hisar, India.
*Author to whom correspondence should be addressed.
Abstract
The present study was conducted to see the effect of supplementation of spinach leaves powder in commonly consumed baked products. Spinach leaves were dried in the shade for 6 to 8 hrs. to remove excess moisture followed by oven drying at 40-450C till complete drying. The dried leaves were ground in an electric grinder to obtain a fine powder. The powder was rich in essential minerals like calcium, iron, zinc and phosphorous. Biscuits were prepared using 4, 6, 8, 10 and 12% spinach leaves powder and evaluated for their sensory and nutritional quality. Spinach biscuits were found nutritionally rich in crude protein, dietary fibre, minerals and anti-oxidant activity in comparison to their respective control biscuits. Organoleptic properties of biscuits showed that 10% supplementation of spinach powder were more acceptable.
Keywords: Supplementation, biscuits, nutritional composition, antioxidant activity, sensory quality