Title: Sensory and Nutritional Analysis of Spinach Powder Fortified Biscuits
Abstract: The present study was conducted to see the effect of supplementation of spinach leaves powder in commonly consumed baked products. Spinach leaves were dried in the shade for 6 to 8 hrs. to remove excess moisture followed by oven drying at 40-450C till complete drying. The dried leaves were ground in an electric grinder to obtain a fine powder. The powder was rich in essential minerals like calcium, iron, zinc and phosphorous. Biscuits were prepared using 4, 6, 8, 10 and 12% spinach leaves powder and evaluated for their sensory and nutritional quality. Spinach biscuits were found nutritionally rich in crude protein, dietary fibre, minerals and anti-oxidant activity in comparison to their respective control biscuits. Organoleptic properties of biscuits showed that 10% supplementation of spinach powder were more acceptable.