Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

Khan, Mohammad A.; Mahesh, C.; Semwal, Anil Dutt; Sharma, Gunjan

doi:10.1007/s13197-013-1198-1

Cited by 33 publications

(24 citation statements)

References 10 publications

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“…The substitution of 5% green spinach flour showed the highest acceptability. This is in accordance with Khan et al (2015) that substitution of 5% spinach flour in chapati, Indian food product, provides the highest taste acceptability. Substitutions of 0%, 2.5%, and 5% indicated the acceptance of biscuit texture that is not significantly different.…”

Section: Acceptabilitysupporting

confidence: 89%

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Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Rauf

Nurdiana

Sarbini

2018

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The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.

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Section: Acceptabilitysupporting

confidence: 89%

“…The difference is seen in the 7.5% substitution, with a lower acceptance score. Khan et al (2015) stated that the highest acceptability of chapati texture is given by the substitution of 5%, while the acceptability was low for higher substitution.…”

Section: Acceptabilitymentioning

confidence: 99%

Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Rauf

Nurdiana

Sarbini

2018

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“…This variation could be attributed to the different grains used in MGPs which have different pasting temperatures (Sanaa and El-syed, 2006). Earlier, Khan et al (2015) also reported increase in pasting temperature with an increase in the level of non-wheat flour due to higher resistance of starch granules to swell. The peak viscosity decreased with the increase in the level of incorporation of MGP.…”

Section: Pasting Characteristicsmentioning

confidence: 79%

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

et al. 2015

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Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20 % level. The MGPs developed had 22.91-27.84 % protein, 16.82-18.72 % dietary fiber and 3.11-3.46 % minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50 %. The incorporation of these MGPs significantly (p ≤ 0.05) decreased the water absorption (56.0-50.9 %), peak viscosity (273.67-154.92 RVU), biscuit spread ratio (10.28-8.15) and increased the pasting temperature (67.10-79.20°C), dough hardness (311.66-460.26 N) and biscuit breaking strength (13.25-28.68 N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40 % level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.

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“…Earlier it was also reported [26] an increase in water absorption with the increase in pumpkin flour using Farinograph. Earlier workers also reported that addition of fiber increases water absorption in cookies and bread due to hydroxyl groups present in the fiber [27][28][29]. The time required for dough development to reach a dough consistency equivalent to 2,200 mb pressure (TPr) was increased from 154 to 320 sec.…”

Section: Open Access Freely Available Onlinementioning

confidence: 99%

Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality

Ma¹,

Mahesh²,

Vineeta³

et al. 2019

J Food Process Technol

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Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).

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Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

Cited by 33 publications

References 10 publications

Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality

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