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Due to a lack of vegetable supplements in traditional infant foods, a spinach and taro puree were made to solve this problem. Effects of spinach powder addition on gelatinization of taro powder, as well as on rheological and sensory properties of spinach and taro puree when the amount of taro powder added was 5, 10 and 15 g/100 mL were investigated. The results showed that the addition of spinach powder reduced the peak viscosity, trough viscosity and final viscosity of taro powder, improved the stability of taro powder paste during high temperature processing, and inhibited the retrogradation of starch. The addition of spinach powder increased the storage modulus (G') and apparent viscosity of Spinach and Taro Puree. The sensory evaluation results showed that the addition of spinach powder improved the stirring resistance, retention and thickness of spinach and taro puree, and reduced its fluidity. Rheological properties showed the strongest positive correlation with spoon stirring resistance and the strongest negative correlation with fluidity in mouth. The rheological properties of spinach and taro puree with 10 g/100 mL of taro powder could meet the requirements of fruit and vegetable puree for infants. When developing the spinach and taro puree, the target sensory properties could be achieved by increasing the spinach content, and it would help infants consume the appropriate amount of dietary fiber.

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This study aimed at investigating the physicochemical and bread‐making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%–7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control negative (CN): no nitrate added; ii) Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe): 3 g/kg celery powder; iii) Group with celery powder and beet powder (GSeB): 3 g/kg of celery and beet powder, respectively; iv) Group with spinach powder and beet powder (GSpB): 3 g/kg of spinach and beet powder, respectively. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. From microbiological analysis no target pathogenic bacterium has been isolated and the lactic bacteria microflora showed a similar trend in all of the lots. Suggested storage periods for CP, GSe and GSeB were over 60 days by taking into consideration the microbiology and sensory evaluation. Sensory evaluation scores of samples with celery powder, in fact, were comparable to those of CP during storage. The GSpB samples showed similar and higher values regarding the structural attributes, the related attribute to colour showed decidedly lower values due to a greenish coloration of the slice to the presence of spinach.

Spinach fine powder is a good source of protein, fiber, antioxidant, and minerals, making it a suitable ingredient to be used in the formulation of foods with high nutritional or biological values. In the current study, spinach nano-powder (0.50, 1.00, 1.50, and 2%) was used in the manufacturing of ultra-filtered soft chesses (UF-soft chesses). The quality of the cheeses was assessed by measuring their chemical compositions, colors, sensory, and antioxidant properties. Dynamic light scattering (DLS) showed that particles of spinach powder followed a normal distribution pattern with an average diameter of about 328 nm. By increasing the addition of spinach nano-powder with retentate its content of fiber, minerals, total phenolic content, and antioxidant activity was improved. Moreover, the total solid, protein and acidity contents increased significantly with the increased percentage of added spinach nano-powder reaching maximum values after four weeks of cold storage. Cheese containing 0.5% and 1% spinach powder demonstrated higher values for sensory parameters than other treatments. UF-cheese prepared in this work represents a novel functional dairy product that can potentially provide the human body with better nutrients.

The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control negative (CN): no nitrate added; ii) Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe): 3 g/kg celery powder; iii) Group with celery powder and beet powder (GSeB): 3 g/kg of celery and beet powder, respectively; iv) Group with spinach powder and beet powder (GSpB): 3 g/kg of spinach and beet powder, respectively. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. From microbiological analysis no target pathogenic bacterium has been isolated and the lactic bacteria microflora showed a similar trend in all of the lots. Suggested storage periods for CP, GSe and GSeB were over 60 days by taking into consideration the microbiology and sensory evaluation. Sensory evaluation scores of samples with celery powder, in fact, were comparable to those of CP during storage. The GSpB samples showed similar and higher values regarding the structural attributes, the related attribute to colour showed decidedly lower values due to a greenish coloration of the slice to the presence of spinach. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the production of functional cakes with enriched nutritional value and flavor with the addition of spinach powder (SP) to the formulation as a replacement for the wheat flour at different ratios. The addition of SP resulted in a significant decrease in the moisture content (26.63 - 28.96% for the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880 for the batters and 0.722 - 0.822 for the cakes) values (P<0.05). The addition of SP caused a significant change in the color of the batters and cakes. The vitamin C content of the batters and cakes increased depending on the amount of SP (P<0.05). The highest weight loss (14.83%) and cooking yield (89.40%) values were observed for the plain cake and cake with 10% SP, respectively, where this cake had the highest sensorial acceptability by the panelists. [ABSTRACT FROM AUTHOR]

The effect of fortification with Spinacia oleracea L. on the physicochemical, sensory value, textural properties and microbiological analysis of bread was carried out. Breads were made by substituting wheat flour with spinach powder (SP) at 0, 1, 2.5, 5% and Ferrous Sulphate powder (FSP) (FeSO4. 7 H2O) at 0.025, 0.05, and 0.10% levels. Addition of different levels of fortificants showed a marginal effect on the textural and physicochemical properties. Significant increase in iron content was observed even with low levels of fortification. The hardness, chewiness and gumminess of bread samples increased during storage. Total plate count, yeast and mold count showed slight decreasing trend within treatments and an increasing trend during the storage from 0.14-1.45×102cfu/g and 1.4 to 2.7 x 101cfu/g respectively. [ABSTRACT FROM AUTHOR]

The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach powder added, 3% spinach powder added) and two replicates. Sucuks fermented by spontaneous fermentation. The pH of the spinach powder added samples were significantly (p<0.01) lower than the control group. L*and a* values of the control group was significantly (p<0.01) higher than treament groups but b* values of 3% spinach powder added group was significantly (p<0.01) higher than the others. TBA values of the treatment groups were significantly (p<0.051) lower than the control group during the beginning of the fermentation period. On the third day, TBA value of the control group was low, on the 7th and 14th days TBA values of the treatment groups were found to be significantly lower. There was no significant difference was found between the sucuk samples at the end of the storage. When the sensory properties were analyzed, the color, taste, texture and general acceptability values of spinach powder added sucuk samples scores were found to be significantly (p<0.01) lower than the control group. [ABSTRACT FROM AUTHOR]

Spinach ( Spinacia oleracea L.) leaves were dried in a cabinet tray dryer at 55 °C and ground to pass through 220 µm mesh to obtain spinach powder (SP). Fresh spinach leaves yielded 6.5% of SP possessing 28.70% protein, 8.8% crude fibre. The powder was rich in essential minerals like calcium (1336 mg/100 g), iron (30 mg/100 g) and phosphorous (336 mg/100 g). Methanolic extracts (30–180 µL) of SP exhibited antioxidant activity as assayed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay and ferric reducing power. Biscuits were prepared using 5%, 10%, and 15% SP and evaluated for their nutritional, textural, sensory quality and sorption behavior. Moisture sorption isotherm of SP indicated non-hygroscopic nature with an initial moisture content (IMC) of 8.6%, which equilibrated at 64% relative humidity (RH), whereas, biscuits were observed to be hygroscopic with an IMC of 0.94–1.26%, which equilibrated between 5–30% RH for control sample (CB), 5%, 10% and 15% RH for SP supplemented biscuits respectively. Textural quality revealed that hardness and breaking strengths increased with increased addition of SP. Sensory studies of biscuits showed that 5% supplementation of spinach powder was more acceptable. [ABSTRACT FROM AUTHOR]

An adequate intake of dietary fiber in baked foods with appropriate physiological functions is beneficial to human health. The spinach powder (1, 2, and 3 g/100 g) was supplemented with refined wheat flour to investigate its effect on physicochemical and antioxidant properties of bread. The mixing, pasting, and rheological properties of dough, as well as physical, antioxidant, and sensory properties of bread were analyzed. Results showed that water absorption%, stability and development time, protein weakening, and starch crystallinity of spinach samples increased to 62.40%, 5.92/min, 2.05/min, 0.76 Nm, and 0.21 Nm. The peak viscosity, final viscosity, setback, and breakdown values were significantly decreased to 2205.71, 2485.05, 1122.74, and 843.36 cP, respectively. Samples exhibited the highest elastic (218017 Pa) and viscous (94257.76 Pa) moduli and the lowest specific volume (3.12 cm3/g), color attributes, and sensorial properties. Furthermore, breads stored for different periods showed the minimum hardness (4151.67 N), chewiness (826.33 N), and resilience (0.08) compared to control. In addition, the 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid properties were also significantly improved in corresponding samples. Findings suggest that incorporating spinach into wheat flour could be a viable approach to produce healthy bread enriched with fiber, protein, and antioxidants. • Supplementation of spinach powder enriched nutritional properties of bread. • Spinach powder increased the thermodynamic and rheological properties of dough. • Bread pasting profiles, color attributes, and sensory properties were decreased. • Specific volume, hardness, and chewiness of spinach breads were increased. • Addition of spinach powder promotes health products. [ABSTRACT FROM AUTHOR]

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders., Competing Interests: The authors declare no potential conflict of interest., (© Korean Society for Food Science of Animal Resources.)

Spinach fine powder is a good source of protein, fiber, antioxidant, and minerals, making it a suitable ingredient to be used in the formulation of foods with high nutritional or biological values. In the current study, spinach nano-powder (0.50, 1.00, 1.50, and 2%) was used in the manufacturing of ultra-filtered soft chesses (UF-soft chesses). The quality of the cheeses was assessed by measuring their chemical compositions, colors, sensory, and antioxidant properties. Dynamic light scattering (DLS) showed that particles of spinach powder followed a normal distribution pattern with an average diameter of about 328 nm. By increasing the addition of spinach nano-powder with retentate its content of fiber, minerals, total phenolic content, and antioxidant activity was improved. Moreover, the total solid, protein and acidity contents increased significantly with the increased percentage of added spinach nano-powder reaching maximum values after four weeks of cold storage. Cheese containing 0.5% and 1% spinach powder demonstrated higher values for sensory parameters than other treatments. UF-cheese prepared in this work represents a novel functional dairy product that can potentially provide the human body with better nutrients., (© 2020 Published by Elsevier Ltd.)