| dc.description.abstract | Low-calorie and high-fiber vegetable powder supplemented biscuits have a great demand
among the biscuit consumers. Therefore, an attempt was undertaken to prepare
composite biscuit supplementing wheat flour by spinach powder. A multistoried
universal cabinet dryer, developed in the laboratory of Food Engineering and
Technology department, was used to dry raw spinach at a temperature of 55-60 0C and
powder was prepared by grinding and sieving through 300 MSI mesh. The powder was
found to be rich in protein, fiber, fat and ash but low in carbohydrate and energy
compared to wheat flour. Three biscuit samples were prepared by supplementing wheat
flour at the rate of 3%, 5% and 7% those were coded as F1, F2, and F3, respectively.
Further, one control sample was prepared to compare quality of the proposed samples.
Physical, physiochemical and sensory quality of the samples were evaluated. Spinach
powder incorporation increased weight, diameter and density of the biscuits and
decreased thickness, spread ratio and energy value compared to sample C. Lower values
of moisture content 3.26%, 3.15% and 3.12% and fat content 14.67%, 14.57% and
14.74% were obtained in case of F1, F2 and F3 sample than sample C (moisture content
3.85% and fat 20.12%). Spinach powder enhanced protein, fiber, ash, and carbohydrate
content (from 6.53%, 1.16%, 1.54%, and 66.72% up to 10.18%, 1.93%, 3.7% and
69.75% respectively) in F1, F2 and F3 samples. The biscuits were found to be rich in
essential minerals like calcium, iron and phosphorus ranged from 123.67 to 261.49 mg/
100g, 1.20 to 5.19 mg/ 100g and 61.46 to 112.87mg/ 100g respectively. Furthermore,
ANOVA analysis showed significant differences in sensory attributes (color, flavor,
texture, taste and overall acceptability) of the biscuits samples. The preference values for
all the attributes are higher for control sample. Among the composite biscuit samples F1
(supplemented with 3% spinach powder) obtained higher scores for color, flavor, texture,
taste and overall acceptability (7.2, 7.13, 7.0, 7.2 and 7.73 respectively). The current
study revealed higher amount of nutrition in all the composite biscuits with suitable
formulae and biscuit with 3% spinach powder (F1) was mostly preferred by the
consumers. | en_US |
