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Article

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

by
Ritnesh Vishal Prasad
1,2,
Sushil Dhital
3,
Gary Williamson
2,4 and
Elizabeth Barber
2,4,*
1
School of Chemistry, Faculty of Science, Monash University, Clayton, VIC 3800, Australia
2
Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia
3
Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
4
Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
*
Author to whom correspondence should be addressed.
Foods 2024, 13(15), 2401; https://doi.org/10.3390/foods13152401
Submission received: 1 July 2024 / Revised: 26 July 2024 / Accepted: 26 July 2024 / Published: 29 July 2024

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 < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.
Keywords: food fortification; functional food; sensory attributes; consumer acceptability; nutritional value; rheological properties; natural bioactive compounds food fortification; functional food; sensory attributes; consumer acceptability; nutritional value; rheological properties; natural bioactive compounds

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MDPI and ACS Style

Prasad, R.V.; Dhital, S.; Williamson, G.; Barber, E. Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread. Foods 2024, 13, 2401. https://doi.org/10.3390/foods13152401

AMA Style

Prasad RV, Dhital S, Williamson G, Barber E. Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread. Foods. 2024; 13(15):2401. https://doi.org/10.3390/foods13152401

Chicago/Turabian Style

Prasad, Ritnesh Vishal, Sushil Dhital, Gary Williamson, and Elizabeth Barber. 2024. "Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread" Foods 13, no. 15: 2401. https://doi.org/10.3390/foods13152401

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