Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.

ABSTRACT: Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10-40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p<

SUBMITTER: Prasad RV 

PROVIDER: S-EPMC11312006 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature