Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

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• 作者：M. A. Khan ; C. Mahesh ; Anil Dutt Semwal…
• 关键词：Alveograph ; Colour ; Minerals ; Texture ; Vitamins
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：52
• 期：4
• 页码：2359-2365
• 全文大小：1,202 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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.