Spinach Powder Research Articles

Effect of cyclic vacuum-steam blanching on the quality characteristics and functional properties of Malabar spinach (Basella alba) dried by non-water infrared Refractance window drying

In the present work, an effluent-free novel method including cyclic vacuum-steam pulsed blanching (VSPB) pretreatment and non-water infrared refractance window drying (non-water IR-RWD) was employed to explore its effect on enzyme inactivation, drying behavior, quality and functional properties of dried Malabar spinach. The highest inactivation of peroxidase (90.23 %) and polyphenol oxidase (94.58 %) was observed in the 4th cycle of the VSPB pretreatment. With the increase in VSPB cycles from 1 to 5, the drying time was significantly reduced by 27.27 % to 55.45 % compared to the untreated sample. The color change values (ΔE) of VSPB pretreated non-water IR-RWD samples varied from 7.37 to 8.03. The findings in the current work indicated that vacuum-steam pulsed blanching combined with a non-water IR-RWD process is a promising technique for Malabar spinach powder production.

Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach

The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes.

Dual-emission carbon dots-based biosensor for polarity/targeting bimodal recognition and mild photothermal therapy of tumor

It is essential to develop a multifunctional nanoplatform for biosensing, tumor diagnosis and treatment simultaneously. Herein, dual-emission fluorescent carbon dots (HA-CDs) were fabricated via a one-pot solvothermal method using spinach powder as carbon source and hyaluronic acid (HA) as targeting agent. The obtained HA-CDs exhibited outstanding optical properties, good targeted tumor and excellent photothermal conversion performance. Interestingly, HA-CDs can sensitively perceive the changes in polar environments attributed to the inherent ratiometric fluorescence characteristics, and combined with the intrinsic targeting tumor ability achieved tumor cell recognition. More importantly, the HA-CDs possess good photothermal conversion efficiency of 21.2 % to be beneficial for photothermal therapy of tumors. The survival rate of HeLa cells incubated with HA-CDs dramatically decreased to 14 % after 660 nm laser irradiation, revealing the significant tumor inhibition of HA-CDs in vitro. Notably, through individual intraperitoneal and intratumoral injection, it was found that HA-CDs demonstrated a similar tumor suppressed effect on 4T1 tumor-bearing mice exposed to laser irradiation, fully uncovering that HA-CDs can efficiently accumulate at tumor site by intraperitoneal injection. Besides, the histopathological analysis of major organs ex vivo revealed a good biosafety profile. Collectively, this strategy of designed HA-CDs provides a new multifunctional nanoplatform for potential clinical application.

Nutraceutical Muffins: Development and Sensory Evaluation

Health professionals and consumers are increasingly urging food corporations to produce healthier options, leading to a rise in the popularity of gluten-free flours like millet, sweet potatoes, and mung bean flour. Nutraceutical muffins offer a novel approach by combining the enjoyment of a tasty snack with the health benefits of bioactive compounds. These muffins are formulated with ingredients such as mung bean flour, spinach powder, guava powder, jaggery, and ghee to provide dietary fiber, vitamins, minerals, and antioxidants. Gluten-free and suitable for diabetics, they also address health concerns such as energy enhancement, vitamin deficiency, constipation, and bone health. In conclusion, nutraceutical muffins present an exciting way to merge health and flavor, making functional ingredients easily accessible in daily diets. However, further research is needed to optimize their formulation and validate their health benefits.

Nutritional, safety and sensory quality evaluation of unleavened flatbread supplemented with thermal and non-thermal processed spinach powder

Spinach (Spinacia oleracea L.) is a leafy green vegetable that belongs to the family Amaranthus, sub-family Chenopodiaceae. It is famous for its low-calorie content and rich nutritional profile of zinc, folic acid, iron, calcium, magnesium, retinol, and ascorbic acid. In contrast, pesticide residues like imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin and antinutrients like alkaloids, phytates, tannins, and oxalates are also found in spinach, which inhibit nutrient absorption and also exert deleterious effects in humans. The present study was aimed at determining the technofunctional and nutritional characteristics and improving the consumer safety aspects of dehydrated spinach powder (SP). Spinach was processed to improve its safety characteristics using thermal and non-thermal processing techniques, including microwave heat processing, blanching, acid, and alkali soaking. Findings on the nutrient composition of raw and treated forms suggest SP developed from raw spinach as a promising source of ash (2.9%), fibers (8.19%), proteins (19.1%), Na (97.9 mg/100g), Ca (1304 mg/100g), K (234.2 mg/100g), Fe (41.1 mg/100g), and Zn (14.3 mg/100g). Microwave heating anticipated the highest decline of the content of alkaloids, oxalates, tannins, and phytates by 85, 87, 88 and 89%, respectively. Similarly, microwave heating of SP was found to be more promising in reducing the burden of pesticides such as imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin by 86, 74, 84, 80 and 78%, respectively. Value-added unleavened flatbreads (chapatis) with 5% SP were observed to have the better color, taste, and textural attributes. The study proposes thermal processing i.e., microwave heat processing in particular as a safer approach to reduce the natural antinutrients and extrinsic toxicants of spinach to a level considerably safer for consumption.

Investigating the effect of lattice design on sauce adhesion in 3D printed durum wheat pasta

Pasta has been one of the beloved foods for many years, and recently, attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles. This study investigated the effect of freeze-dried spinach powder on the quality of pasta dough used for 3D printing while focusing on improving the quality of 3D printing and post-processing characteristics and also the sauce adhesion capacity of pasta dough under various traditional Korean lattice infill patterns. Common durum wheat flour was substituted with 0, 4, 8, 12 and 16 g/54 g freeze-dried spinach powder. As wheat flour was progressively substituted with spinach powder, the rheological behavior of the dough ink changed from a long paste to a short paste. Pasta dough containing 12% spinach powder exhibited good resolution in the printing test while maintaining a stable network structure due to appropriate starch gelatinization with spinach granules after drying and cooking, ultimately resulting in a high-quality product. However, exceeding a certain threshold (16% spinach content) leads to adverse effects. Wanjasal, Guigapsal, and Ttisal muntin units were used as patterns for spinach-containing pasta, and increased sauce viscosity correlated with a greater retention of sauce within pattern holes. By successfully enhancing the nutritional value and printing resolution of durum wheat pasta using spinach powder, this study provides quantitative guidelines for the development of 3D printable pasta.

The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage.

This study aimed to investigate the effects of jet-milling on the lutein extraction contents of spinach powder (SP), as well as the effects of pulsed electric field (PEF), as a non-thermal pasteurization technology, on the preservation of spinach juice (SJ) lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions, and SP-superfine was added to SJ due to its having the highest contents of lutein extract. PEFs and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice was then designated as untreated (no pasteurization), PEF-1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), or Thermal-1,2 (SJ treated with 90 °C, 10 min and 121 °C, 15 min). The sizes and surface shapes of the superfine SP particles were more homogeneous and smoother than those of the other samples. SJ made with SP-superfine and treated with PEF had the highest lutein content and antioxidant activities among the group during storage. A complex of jet-milling and PEF could have great potential as a method to improve the lutein contents of lutein-enriched juice in the food industry.

An Investigation Into Properties of Foam‐Mat‐Dried Spinach Powder and Physical Properties of Spinach Cube

Today, producing fruit or vegetable cubes with high solubility and dispersibility can attract consumers’ attention, diminish agricultural waste, and raise people’s access to important nutritional sources. In recent years, it seems that cube‐making preserves the appearance and marketability of food. In this study, the physicochemical properties of foam‐mat‐dried spinach powders with thicknesses of 3 and 5 mm produced at 40°C, 50°C, 60°C, and 70°C were investigated. The resulting powder was used to produce spinach cubes. The physicochemical properties of the powders were evaluated. With an increase in foam thickness, the water activity, moisture content, dissolution time, particle size, density, and porosity increased, whereas the hygroscopicity and glass transition temperature decreased. The lowest chlorophyll content (0.166 mg/g spinach) was observed in samples dried at 70°C and 5 mm. The samples dried at 70°C and 3 mm had the highest L∗ and higher stability (lower moisture content and water activity and higher Tg). The Heckel equation showed that the highest k value was related to the spinach powder produced at 70°C and 5 mm. The cubes with the greatest heights, the highest chlorophyll content (0.245 mg/g spinach), and the lowest dissolution time were obtained from powders produced at 40°C and 3 mm. The cube of the powder produced at 70°C and 5 mm had the longest dissolution time. All cubes had a non‐Fickian release in both dissolution media. The product of this research is dried spinach powder and its cubes. This product provides easy access to the valuable nutritional compounds of spinach in all conditions. This product is used as an additive in soup. It can also be used with yogurt and smoothies.

Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females

ABSTRACT This study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.

Towards sustainable electrochemistry: green synthesis and sintering aid modulations in the development of BaZr0.87Y0.1M0.03O3−δ (M = Mn, Co, and Fe) IT-SOFC electrolytes

In this study, BaZr0.87Y0.1M0.03O3−δ perovskite electrolytes with sintering aids (M = Mn, Co, and Fe) were synthesized by a sustainable approach using spinach powder as a chelating agent and then compared with chemically synthesized BaZr0.87Y0.1M0.03O3−δ (M = Mn, Co, and Fe) electrolytes for intermediate temperature SOFCs. This is the first example of such a sustainable synthesis of perovskite materials with sintering aids. Structural analysis revealed the presence of a cubic perovskite structure in BaZr0.87Y0.1M0.03O3−δ (M = Mn, Co, and Fe) samples synthesized by both green and conventional chemical methods. No significant secondary phases were observed in the samples synthesized by a sustainable approach. The observed phenomena of plane shift were because of the disparities between ionic radii of the dopants, impurities, and host materials. The surface morphology analysis revealed a denser microstructure for the electrolytes synthesized via green routes due to metallic impurities in the organic chelating agent. The absence of significant impurities was also observed by compositional analysis, while functional groups were identified through Fourier-transform infrared spectroscopy. Conductivity measurements showed that BaZr0.87Y0.1M0.03O3−δ (M = Mn, Co, and Fe) electrolytes synthesized by oxalic acid have higher conductivities compared to BaZr0.87Y0.1M0.03O3−δ (M = Mn, Co, and Fe) electrolytes synthesized by the green approach. The button cells employing BaZr0.87Y0.1Co0.03O3−δ electrolytes synthesized by the chemical and green routes achieved peak power densities 344 and 271 mW·cm−2 respectively, suggesting that the novel green route can be applied to synthesize SOFC perovskite materials with minimal environmental impact and without significantly compromising cell performance.

The Effect of Red Bean Flour (Phaseolus Vulgaris L.) and Green Spinach (Amaranthus L) Addition on the Organoleptic and Chemical Quality (Protein and Iron) Tests of Pancakes as a Snack Meal

Pancakes are a popular snack among people and are usually enjoyed as an alternative to breakfast. Original pancakes are flat, round and thin cakes. Original pancakes contain 160 kcal of energy nutrients, 7 grams of fat and 4 grams of protein. Original pancakes still lack nutrients in the form of protein and iron. To add nutrients to the pancakes, a new formula was created, namely red bean and green spinach pancakes. The aim of the research was to determine the effect of adding red bean flour and green spinach powder on the physical quality and chemical quality of pancakes as a snack. The design and type of this research was experimental with a completely randomized design (CRD) with 3 treatments and 2 repetitions, namely Formulation A, 35 gr red bean flour and 25 gr green spinach, Formulation B, 30 gr red bean flour and 20 gr green spinach, Formulation C, red bean flour 25 gr and green spinach 25 gr. Data collection procedures were carried out using organoleptic tests and chemical tests. Organoleptic tests were carried out on somewhat trained panelists, namely 50 nutrition students. Analysis of the physical quality and chemical quality of pancakes includes color, texture, taste, aroma, protein and iron. The results of research on organoleptic tests showed that the most preferred pancakes are 30 gr red bean flour pancakes and 20 gr green spinach (formulation B) in terms of color (3.58), texture (3.62), taste (3.68), aroma (3.39). Meanwhile, in chemical tests it can be seen that the nutritional content of red bean and green spinach flour pancakes is protein (8.78 gr) and iron (4.252 gr/mg).Conclusion based on the results of organoleptic tests the preferred formulation is formulation B 30 gr of red bean flour and 20 gr of green spinach and the chemical quality of protein (8.78 gr) and iron (4.252 gr/mg).

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea).

Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.

Development of Food Seasoning Powder from Subgrade Fish Cracker with Red Spinach (Amaranthus tricolor L.)

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p &gt; 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.

Studies on acceptability and microbial analysis of paneer incorporated with spinach powder

The mean colour and appearance scores of paneer incorporated with spinach powder for treatments T1, T2, T3 and T4 were 7.75, 8.17, 8.48 and 7.68, respectively. The average flavour scores of paneer incorporated with spinach powder were first increased at treatment T1 (8.06) and then gradually decreased from treatment T2, T3 to T4 with scores 8.16, 8.25 to 7.88. For developed paneer mean score for body and texture were ranged from 7.98 to 8.26 regarding various treatments. Treatments T1, T2, T3 and T4 with body and texture scores as 7.98, 8.09, 8.26 and 8.17, respectively. The average mouthfeel scores of developed paneer incorporated with spinach powder were 7.54, 7.71, 7.91 and 7.85 for treatment T1, T2, T3 and T4, respectively. The mean score of overall acceptability for developed paneer with treatments T1, T2, T3 and T4 were as 7.92, 8.15, 8.35 and 7.88.

Standardization and estimation of production cost of paneer incorporated with spinach powder

The buffalo milk was used to prepare paneer incorporated with spinach powder which was collected from the local market of Latur. The chemical composition of such buffalo milk had fat 6 percent, solid not fat 9 percent and protein 3.50 percent. Addition of spinach powder was as per the treatments. For optimization of proper spinach powder level in paneer buffalo milk was heated above 90­ ºC for 5 min and then cooled to 80 ºC then recommended amount of spinach powder was weighed and added as per treatments to milk followed by continuous stirring to ensure uniform mixing of spinach powder into the milk as per treatment and procedure prescribed in methodology. The cost of paneer preparation under the treatments T1, T2, T3 and T4 were as Rs. 83.6, Rs. 85.1, Rs. 86.6 and Rs.88.1, respectively, for 250 gm of paneer obtained from 1000 ml of buffalo milk.

Effects of Spinach Powder on Gelatinization of Taro Powder and Rheological and Sensory Properties of Spinach and Taro Puree

Effects of Spinach Powder on Gelatinization of Taro Powder and Rheological and Sensory Properties of Spinach and Taro Puree

Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period

In the current study, the effect of dill, parsley, spinach, and Swiss chard powder on the physicochemical, microbial, textural, and sensory properties of sucuk production during the seven-day ripening period was investigated. Six different fermented sucuks were produced, C1: 100 mg/kg sodium nitrite; C2: 100 mg/kg sodium nitrate; T1: dill powder 0.71%; T2: parsley powder 1.17%; T3: spinach powder 0.29% and T4: Swiss chard powder 0.26%. In group T4, a higher titratable acidity and lower pH values were found compared to the other groups (P < 0.01). No residual nitrate was detected in groups T3 and T4 at the end of the ripening period. Swiss chard powder (T4) increased the redness of the sucuks (P < 0.01). Naturally cured sucuks had higher lactic acid bacteria (LAB) counts than the control groups (P < 0.01). The T3 and T4 groups had the highest scores of flavour and overall acceptance (P < 0.05). Therefore, spinach and Swiss chard powder could be considered as a successful approach to produce naturally cured Turkish sucuk under the clean label concept.

Characterization of Ladakhi churpe enriched with apricot and spinach

The aim of this study was to produce novel churpe-products with apricot and spinach supplementation. These products being rich in antioxidants along with good source of minerals, vitamins and other essential nutrients could have enormous potentials to guard against many human diseases. To the tribal people of Ladakh, these could overcome the deficiency of micronutrients caused due the shortage of fruits and vegetables during the winter season. The nomads of Changthang region of Ladakh could carry these products easily as nutritional supplements during their year round migration. Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels (03, 06, 09 and 12%), respectively. Physico-chemical, antioxidant, colour, sensory and microbial attributes of the products were studied. The addition of apricot powder in balls resulted in significant (P &lt; 0.05) increase in ash, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, minerals (calcium, magnesium and sodium) and pH. Incorporation of spinach powder in strips resulted in increase (P &lt; 0.05) in ash, calcium, magnesium, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, sodium and pH. A non significant increase in moisture and lactose contents of both the value added products was also observed. L* and a* increased in both the products with the increase in level of supplementation (05 to 20% in case of balls and 03 to 12% in case of strips), however, b* decreased in balls and increased in strips. Rise in the supplementation levels resulted in decline in microbial load in the products whereas, with the advancement of storage period up to 120 days, there was rise in microbial population but was found within safe limits. The overall acceptability of the churpe-balls was highest at 15% level and that of churpe-strips was highest at 09% level of blending.

Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage

The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days. Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%. Swiss chard powder decreased the pH values of samples (P &lt; 0.05). It was determined that the most effective curing agent in terms of TBARS numbers was spinach powder (T4). The residual nitrate was not detected in the groups of T4 and T5 all the refrigerated storage (P &lt; 0.05). Curing with different vegetable powders did not affect the microbiological counts of sample (P &gt; 0.05). Natural curing agents decreased the redness values of samples (P &lt; 0.05). The highest chewiness value was determined in the group of T5 (P &lt; 0.05). These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.

Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties

Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties