Waseem Muhammad, Akhtar Saeed, Manzoor Muhammad Faisal, Mirani Asif A, Ali Zulfiqar, Ismail Tariq, Ahmad Nazir, Karrar Emad
Institute of Food Science & Nutrition Bahauddin Zakariya University Multan Pakistan.
School of Food and Biological Engineering Jiangsu University Zhenjiang China.
Food Sci Nutr. 2021 Jan 7;9(2):1213-1221. doi: 10.1002/fsn3.2110. eCollection 2021 Feb.
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 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 indicated a significant reduction in *, *, 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.
本研究旨在探究脱水菠菜的物理化学特性及烘焙特性。将菠菜粉的物理化学组成与小麦粉进行比较，并评估添加菠菜粉对面包营养成分、面团流变学特性及品质属性的影响。结果表明，菠菜粉含有8.2%的粗纤维、19.2%的蛋白质、1304毫克/100克的钙和40.4毫克/100克的铁。与小麦粉相比，菠菜粉的吸湿性、膨胀力和水溶性指数值显著增加，分别为6.4%、7.1克/克和4.2%。以20%的替代水平在小麦粉中添加菠菜粉，显著降低了面团的发展特性，包括吸水率、面团稳定性和面团峰值发展时间。烘焙面包的颜色测量表明，随着菠菜粉添加量的增加，*、*和色度值显著降低；然而，感官分析证实，添加7.5%的菠菜粉对烘焙产品的总体可接受性具有最佳效果。结果进一步表明，在烘焙产品中用菠菜粉（5%-7.5%，w/w）替代小麦粉可能是一种可行的饮食方法，以增加微量营养素的最佳供应，并应对不同人群中的微量营养素缺乏问题。
