Volume 18, Issue 121 (2022)                   FSCT 2022, 18(121): 381-392 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohtarami F, Esmaiili M, Nouraddini M, Ostad I. Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties. FSCT 2022; 18 (121) :381-392
URL: http://fsct.modares.ac.ir/article-7-51719-en.html
1- Assistant professor of food science and technology, Urmia Unversity. , mohtarami.f@gmail.com
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University
3- Food science and technology department, Urmia University
4- Food science and technology- Saba Higher education institute
Abstract:   (1397 Views)
This study aimed to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals using a mixture design based on D-optimal on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. According to the results, with the addition of spinach powder moisture content, ash, fiber increased but weight loss, protein, fat, specific volume, water activity and height of the samples decreased, significantly. The antioxidant capacity of supplemented bread with spinach powder was significantly higher than the control sample (p <0.05). Also, textural properties including firmness and penetration energy were significantly increased by adding spinach powder. Spinach powder supplementation led to a decrease of  L *, a *, and an increase of  b* in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved the overall acceptance of the samples.
Full-Text [PDF 1296 kb]   (399 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/04/17 | Accepted: 2021/11/21 | Published: 2022/03/7

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.