Volume 16, Issue 92 (2019)
FSCT 2019, 16(92): 23-36 |
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arab salehi nasrabadi M, Ghorbani M, Sadeghi¬mahunak A, khomeiri M. Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties.. FSCT 2019; 16 (92) :23-36
URL: http://fsct.modares.ac.ir/article-7-23837-en.html
URL: http://fsct.modares.ac.ir/article-7-23837-en.html
1- M.Sc student, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources.
2- Associate Professor, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources. , m.ghorbani@gau.ac.ir
3- Associate Professor, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources
2- Associate Professor, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources. , m.ghorbani@gau.ac.ir
3- Associate Professor, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources
Abstract: (3666 Views)
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 replacement purslane 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 synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). 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 purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest 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.
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 replacement purslane 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 synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). 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 purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest 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.
Article Type: Original Research |
Subject:
Enriching food
Received: 2018/08/6 | Accepted: 2019/01/2 | Published: 2019/09/1
Received: 2018/08/6 | Accepted: 2019/01/2 | Published: 2019/09/1
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