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

Abstract

Due to a lack of vegetable supplements in traditional infant foods, a spinach and taro puree were made to solve this problem. Effects of spinach powder addition on gelatinization of taro powder, as well as on rheological and sensory properties of spinach and taro puree when the amount of taro powder added was 5, 10 and 15 g/100 mL were investigated. The results showed that the addition of spinach powder reduced the peak viscosity, trough viscosity and final viscosity of taro powder, improved the stability of taro powder paste during high temperature processing, and inhibited the retrogradation of starch. The addition of spinach powder increased the storage modulus (G') and apparent viscosity of Spinach and Taro Puree. The sensory evaluation results showed that the addition of spinach powder improved the stirring resistance, retention and thickness of spinach and taro puree, and reduced its fluidity. Rheological properties showed the strongest positive correlation with spoon stirring resistance and the strongest negative correlation with fluidity in mouth. The rheological properties of spinach and taro puree with 10 g/100 mL of taro powder could meet the requirements of fruit and vegetable puree for infants. When developing the spinach and taro puree, the target sensory properties could be achieved by increasing the spinach content, and it would help infants consume the appropriate amount of dietary fiber.

Keywords

• spinach powder
• taro powder
• spinach and taro puree
• rheological properties
• sensory evaluation