Khan M A, Mahesh C, Semwal Anil Dutt, Sharma G K
Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011 India.
J Food Sci Technol. 2015 Apr;52(4):2359-65. doi: 10.1007/s13197-013-1198-1. Epub 2013 Oct 17.
Effect of spinach powder on the physico-chemical, rheological, nutritional and sensory characteristics on chapati premixes was studied by incorporating spinach powder at different concentrations from 1 % to 10 % based on wheat flour. Addition of 5 % of spinach powder to wheat flour was found to be optimum for chapati preparation. Effect of incorporation of spinach powder on the alveo-consistographic, mixographic and pasting characteristics were studied. It was observed that peak viscosity, breakdown viscosity significantly decreases whereas, peak time, tenacity increases with the increase in the concentration of spinach powder from 1 % to 10 % in chapati premixes. Addition of spinach powder also significantly affects the textural qualities of the chapaties. Premixes and prepared chapaties were also studied for chlorophyll content, total carotenoids,vitamins and minerals.
基于小麦粉，通过添加1%至10%不同浓度的菠菜粉，研究了菠菜粉对恰巴提预混料的物理化学、流变学、营养和感官特性的影响。发现向小麦粉中添加5%的菠菜粉对制作恰巴提最为适宜。研究了添加菠菜粉对粉质仪、揉混特性和糊化特性的影响。观察到，在恰巴提预混料中，随着菠菜粉浓度从1%增加到10%，峰值粘度、破损粘度显著降低，而峰值时间、韧性增加。添加菠菜粉也显著影响恰巴提的质地品质。还对预混料和制作好的恰巴提的叶绿素含量、总类胡萝卜素、维生素和矿物质进行了研究。
