Quality evaluation of bakery products enriched with spinach

Abstract

Garden spinach (Spinacia oleracca) is a well-known leaf vegetable in the world. It contains biologically active substances and thus can be used for enrichment of different kinds of food production, including bakery products. However, spinach is not yet deeply studied from this point of view. Recent studies show that spinach is advisable for introducing into the dough in state of infrared-dried powder. The paper describes the results of quality evaluation of developed bakery products enriched with spinach powder by sensory, physico-chemical characteristics and nutritional value. Three control samples (roll N° 1, curd and lingonberry patties N° 2 and N° 3) were prepared using high-grade and second-grade wheat flour in 1:3 ratio. All experimental samples (N° 1, N° 2, N° 3) were enriched with infrared-dried spinach powder in the amount of 4% from flour weight. All bakery products samples were prepared according to standard technology and passed quality evaluation. The sensory characteristics of experimental samples didn't change significantly, though some of values decreased by 0.1 points or increased by 0.1 ...0.3 points. The dry matters content values either decreased by 1.45...3.38% or increased by 0.36%, the acidity and ash content values increased by 0.2...0.6 deg and 0.16...0.74% accordingly. All samples were evaluated for estimated content of proteins, fats and carbohydrates and their relative approximation to ratio of 1:1:4. The ratio in control and experimental samples N° 1 and N° 2 are close to the recommended ratio value. In control and experimental samples N° 3 the ratio value is not kept but can be improved in different ways. Thus, the results of study show, that the enrichment of bakery products with spinach can save or improve their sensory characteristics, increase organic acids and minerals content. The enrichment also doesn't have negative effect on products' nutritional value. The ratios of proteins, fats and carbohydrates allow to use bakery products enriched with spinach in daily diet of adults and children of preschool and school age.