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

Galla, Narsing Rao; Pamidighantam, Prabhakara Rao; Balaswamy, K.; Gurusiddaiah, Math Rudrayya; Satyanarayana, A.

doi:10.1016/j.ijgfs.2016.12.003

Cited by 97 publications

(98 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…L * values were 66.74 for WWF and 53.22 for CF. e same pattern was found by Galla et al [23]. In terms of a * (redness) and b * (yellowness), no red color was observed and the final product becomes green (darker) (−5.95 to −9 and 29.55 to 27.97, respectively).…”

Section: Physical Analysis Of Biscuitssupporting

confidence: 84%

“…e panelists evaluated all samples in a testing area with a good light condition. Panelists were instructed to rinse their mouth with water between samples to minimize any residual effects [23].…”

Section: Physicalmentioning

confidence: 99%

“…In fact, high protein content limits the spread of biscuits as opposed to high-fat content. Fat, protein, and fiber content could be the parameters responsible for hardness observed (118.5 to 73.25 N) due to their interactions during dough development [14,23]. Color measurement of food products is a critical parameter that affects the acceptance of consumers.…”

Section: Physical Analysis Of Biscuitsmentioning

confidence: 99%

See 2 more Smart Citations

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

show abstract

Section: Physical Analysis Of Biscuitssupporting

confidence: 84%

Section: Physicalmentioning

confidence: 99%

Section: Physical Analysis Of Biscuitsmentioning

confidence: 99%

See 1 more Smart Citation

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Samples presentation to panelists was at random and one at a time. Panelists were given enough water to rinse their mouths between each serve (Galla et al, 2007). Sensory evaluation was carried out on control and enriched biscuits.…”

Section: Sensory Evaluation Of Biscuitsmentioning

confidence: 99%

Quality Characteristics of Biscuit Prepared From Wheat And Milk Thistle Seeds (Silybum Marianum (L) Gaertn) Flour

2019

CRPJFST

View full text Add to dashboard Cite

Milk thistle (Silybum marianum) is a rich source of ingredients, such as minerals, aminoacids, fatty acids and phytochemicals exhibiting nutraceutical effects on human health. In this work, roasted milk thistle seeds flour was replace wheat flour to improve biscuit quality. The influence of 10% addition of milk thistle seeds flour on biscuit quality was studied by analyzing the physicochemicals and sensory properties in order to further exploit the functionality of milk thistle seeds in bakery products. Comparing control and enriched biscuits, we see major differences in terms of quality. Enriched biscuit has a smaller values of weight (6.63g), of spread ratio (6.38) and of density (0.49 g/cm 3), with a bigger volume (13.48 cm 3), a dark crust (L* : 64.43), a slight milk thistle seeds taste, and with an important nutritional intake (ash : 2.33%, starch : 60.69%, gluten : 28.23%). Finally, Milk thistle seeds flour can be used for biscuit enrichment.

show abstract

“…Spinach (Spinacia oleracea L.) is one of the vegetables with high chlorophyll, vitamin, and mineral contents, commonly used in dehydrated soups. Due to these characteristics and its green coloration, the species was chosen for comparison with the formulations using S. platensis (Galla et al, 2017). Therefore, peach palm by-product, spinach, and S. platensis can be used as ingredients in the formulation of soups, particularly due to their high levels of antioxidant compounds (Colla et al, 2007;Bolanho et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

Los

Simões

Leone

et al. 2018

Pesq. agropec. bras.

View full text Add to dashboard Cite

The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.

show abstract

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

Cited by 97 publications

References 22 publications

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Quality Characteristics of Biscuit Prepared From Wheat And Milk Thistle Seeds (Silybum Marianum (L) Gaertn) Flour

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

Contact Info

Product

Resources

About