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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.

 

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Fenugreek with the scientific name (Trigonella foenum-graceum) is a hidden plant, and the fenugreek seed, which is the most important medicinal part of this plant, contains flavonoids, sesqui-terpenes, sterols, and mucilage fibers. In the present study, the aqueous-alcoholic extract of fenugreek seeds at four levels (zero, 0.2, 0.4 and 0.6%) on some physicochemical characteristics (pH, acidity, hydration and viscosity), the amount of phenolic compounds, The antioxidant activity and sensory properties (taste, texture, color and overall acceptance) of the enriched stirred yogurt were evaluated during 14 days of storage. The results of data analysis showed that the sample containing 0.6 percent has the lowest and highest pH and acidity indicators, respectively. Also, by increasing the storage time up to 14 days and decreasing the pH, the amount of water content of all the samples increased significantly (P<0.05). The results showed that with a significant decrease in the content of phenolic compounds during the storage period, adding fenugreek seed extract to the amount of 0.6% in a period of 1 and especially 7 days increased the antioxidant activity and then, up to the storage time of 14 days, the antioxidant activity was low in some samples and with a very slight change in some samples (P<0.05). Also, the highest and lowest values of viscosity were 3500 centipoise (the control sample on the first day) and 703 centipoise (the sample containing 0.6% on the fourteenth day) (P<0.05). Finally, by examining the results of sensory properties, the sample containing fenugreek seed extract was able to get an acceptable score from the sensory evaluators compared to the control sample. Among the types of enriched and control yogurt formulations, the sample containing 0.6% extract had the highest degree of desirability in terms of sensory properties when stored for 1 day.