Sensory and Nutritional Analysis of Spinach Powder Fortified Biscuits
نویسندگان
چکیده
The present study was conducted to see the effect of supplementation spinach leaves powder in commonly consumed baked products. Spinach were dried shade for 6 8 hrs. remove excess moisture followed by oven drying at 40-450C till complete drying. ground an electric grinder obtain a fine powder. rich essential minerals like calcium, iron, zinc and phosphorous. Biscuits prepared using 4, 6, 8, 10 12% evaluated their sensory nutritional quality. biscuits found nutritionally crude protein, dietary fibre, anti-oxidant activity comparison respective control biscuits. Organoleptic properties showed that 10% more acceptable.
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2022
ISSN: ['2457-1024']
DOI: https://doi.org/10.9734/cjast/2022/v41i831681