ENRICHMENT OF CAKE WITH PORTULACA OLERACEA L. SEED POWDER AND ITS EFFECT ON OMEGA-3 AMOUNT AND SENSORY PROPERTIES OF FINAL PRODUCT

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HESAMI M.; BOLANDI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 261-270

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Title

ENRICHMENT OF CAKE WITH PORTULACA OLERACEA L. SEED POWDER AND ITS EFFECT ON OMEGA-3 AMOUNT AND SENSORY PROPERTIES OF FINAL PRODUCT

Author(s)

HESAMI M. | BOLANDI M. | Issue Writer Certificate

Keywords

ESSENTIAL FATTY ACIDSQ1

FOOD ENRICHMENTQ2

PURSLANEQ3

CAKEQ1

LINOLENIC ACIDQ3

Abstract

Food enrichment is performed to prevent and treat nutrients deficiency in the whole society or certain groups of the population. LNA, an omega-3 fatty acid, is an essential fatty acid because it cannot be synthesized by humans but has to be ingested. PURSLANE has been described as a "power food" because of its high nutritive and antioxidants properties. In this study the effect of adding PURSLANE (Portulaca oleracea L.) seeds powder with 0 (control), 10, 15 and 20 percentage concentration to CAKE formulation were investigated and their fatty acid profile and Sensory properties were compared. In conclusion, with adding PURSLANE seeds powder, the quality and quantity of fatty acids, particularly Linoleic acid and LINOLENIC ACID were improved. The CAKE containing 15% PURSLANE seeds powder had better quality in the sensory properties such as bottom surface color, upper surface color, internal color, pores and flavor in comparison to other groups and it was selected as best sample.

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APA: Copy

HESAMI, M., & BOLANDI, M.. (2017). ENRICHMENT OF CAKE WITH PORTULACA OLERACEA L. SEED POWDER AND ITS EFFECT ON OMEGA-3 AMOUNT AND SENSORY PROPERTIES OF FINAL PRODUCT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 261-270. SID. https://sid.ir/paper/72757/en

Vancouver: Copy

HESAMI M., BOLANDI M.. ENRICHMENT OF CAKE WITH PORTULACA OLERACEA L. SEED POWDER AND ITS EFFECT ON OMEGA-3 AMOUNT AND SENSORY PROPERTIES OF FINAL PRODUCT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):261-270. Available from: https://sid.ir/paper/72757/en

IEEE: Copy

M. HESAMI, and M. BOLANDI, “ENRICHMENT OF CAKE WITH PORTULACA OLERACEA L. SEED POWDER AND ITS EFFECT ON OMEGA-3 AMOUNT AND SENSORY PROPERTIES OF FINAL PRODUCT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 261–270, 2017, [Online]. Available: https://sid.ir/paper/72757/en

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