Foods (Jul 2024)
Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread
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 p 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.
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