NUTRITIONAL SUPPLEMENTATION USING SPINACH POWDER IN BUTTER COOKIES

Abstract

A nutritional supplement using spinach powder in butter cookies is the focus of this study. The spinach powder was prepared and substituted into wheat flour used to make butter cookies. Physical analysis of product was performed. Powdered spinach was added to wheat flour at four ratios, 2:98, 4:96, 6:94 and 8:92, respectively. Sensory evaluation was done using a nine-point hedonic scale and ANOVA analysis. The mean values of the parameters under study were compared using Duncan’s New Multiple Range test. The process of producing spinach powder involved placing the leaves in boiling water for one minute and then soaking them in cold water. Then they were placed on a tray and dried in a hot air oven at 60 °C for about 1.30 hours. The resulting material was passed through an 80 mesh sieve. The optimal ratio of spinach powder to wheat flour was 6: 94 and 15 g of this mixture was used to make butter cookies. The color, smell, taste and crumb texture were examined. Physical analysis of cookie color showed that cookies made using spinach powder were less bright than basic butter cookies made with wheat flour only. Their hardness and fracturability were not significantly different. The appearance of the butter cookies remained the same.