Vol. 11, Special Issue 4 (2022)

Author(s):
Jyoti, Sudesh Jood and Veenu Sangwan

Abstract:
The present investigation was undertaken to determine the nutrient content of burfi supplemented with spinach leaves powder in different ratio. Green leafy vegetable namely Palak was mixed with wheat flour and Bengal gram flour for preparation of burfi. The burfi were analysed for fat, protein, fiber, total sugar, reducing sugar, non-reducing sugar, total mineral and dietary fibre content. These recipes were also evaluated organoleptically using nine point scale. Incorporation of spinach leaves powder in traditional recipes preparations are recommended to enhance the β-carotene, minerals, dietary fibre and anti-oxidant activity of diets for combating micronutrient deficiencies.