مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Information Journal Paper

Title

PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF LIGHVAN CHEESE FORTIFIED WITH PROTULACA OLERACEA SEED OIL

Pages

  21-27

Abstract

 Cheese has high nutritional value in human health although is naturally poor in essential fatty ACIDS. Essential fatty ACIDS revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of OMEGA 3, 6 AND 9 FATTY ACIDS as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of LIGHVAN CHEESE fortified with PROTULACA OLERACEA SEED OIL. Results indicated that increasing of PROTULACA OLERACEA SEED OIL caused significant increased OMEGA 3, 6 and 9 concentration in cheese (P<0.05). PROTULACA OLERACEA SEED OIL FORTIFICATION showed no significant effects on physicochemical properties of LIGHVAN CHEESE (P>0.05). LIGHVAN CHEESE containing 2.5% Protulaca Oleracea (purslane) seed OIL showed the highest sensory attributes.

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    • Cite

    APA: Copy

    KEYVANI, MAJID, & BOLANDI, MARZIEH. (2015). PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF LIGHVAN CHEESE FORTIFIED WITH PROTULACA OLERACEA SEED OIL. JOURNAL OF CHEMICAL HEALTH RISKS (JCHR), 5(1), 21-27. SID. https://sid.ir/paper/340254/en

    Vancouver: Copy

    KEYVANI MAJID, BOLANDI MARZIEH. PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF LIGHVAN CHEESE FORTIFIED WITH PROTULACA OLERACEA SEED OIL. JOURNAL OF CHEMICAL HEALTH RISKS (JCHR)[Internet]. 2015;5(1):21-27. Available from: https://sid.ir/paper/340254/en

    IEEE: Copy

    MAJID KEYVANI, and MARZIEH BOLANDI, “PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF LIGHVAN CHEESE FORTIFIED WITH PROTULACA OLERACEA SEED OIL,” JOURNAL OF CHEMICAL HEALTH RISKS (JCHR), vol. 5, no. 1, pp. 21–27, 2015, [Online]. Available: https://sid.ir/paper/340254/en

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