Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical, antioxidant and sensory properties

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Arab Salehi Nasrabadi M.; GHORBANI M.; SADEGHI MAHONAK A.R.; KHOMEIRI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 23-36

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Title

Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical, antioxidant and sensory properties

Author(s)

Arab Salehi Nasrabadi M. | GHORBANI M. | SADEGHI MAHONAK A.R. | KHOMEIRI M. | Issue Writer Certificate

Keywords

Purslane oilQ1

SensoryevalutionQ2

SynersisQ1

viscosityQ2

yogurt enrichmentQ1

omega-3Q1

Abstract

Common purslane (Portulacaoleracea L. ), a member of Portulacaceae, is a drought and salt-tolerant annual plant, which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacementPurslane oil (0. 5, 1, 1. 5 and 2v/v) to yoghurt on some physicochemical, antioxidant and sensory properties were investigated. The enriched yogurt was examined for 21 days at 4° C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant. The pH of the samples containing 2 and 1 v/v Purslane oil, decreased during storage; however the synergies of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% Purslane oil (5706. 7 Cp). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1. 5 v/v. Also, adding 1% v/v Purslane oil increased the free radicals scavenging property, but the samples containing 1. 5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslaneoil, increased the amount of linoleic, oleic and α-linolenic fatty acids. Alsosuitable for increasing the percentage of purslaneoil, createdsignificant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing1% Purslane oil, hadthehighest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add Purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated and increase the amount of omega-3 in yogurt.

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APA: Copy

Arab Salehi Nasrabadi, M., GHORBANI, M., SADEGHI MAHONAK, A.R., & KHOMEIRI, M.. (2019). Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical, antioxidant and sensory properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 23-36. SID. https://sid.ir/paper/71769/en

Vancouver: Copy

Arab Salehi Nasrabadi M., GHORBANI M., SADEGHI MAHONAK A.R., KHOMEIRI M.. Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical, antioxidant and sensory properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):23-36. Available from: https://sid.ir/paper/71769/en

IEEE: Copy

M. Arab Salehi Nasrabadi, M. GHORBANI, A.R. SADEGHI MAHONAK, and M. KHOMEIRI, “Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical, antioxidant and sensory properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 23–36, 2019, [Online]. Available: https://sid.ir/paper/71769/en

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