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Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract

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Abstract

Purslane (Portulaca oleracea L.), belongs to Portulacacae family, and it probably has the highest alpha-linolenic acid content (omega-3) among all green leafy herbs. Therefore, it can be used as a healthy additive for food enrichment due to its beneficial effects for prevention of certain diseases. This study explored the effect of adding purslane extract to plain Yogurt at five levels (0, 0.5, 1, 1.5 and 2%) on some physicochemical properties (pH, titratable acidity, syneresis, viscosity and antioxidant properties) and sensory characteristics (taste, color, odor, texture and overall acceptance). The enriched yogurt was examined for a period of 21 days at 4 °C. Physicochemical and sensory properties were investigated at 7-day intervals. The results of statistical analysis showed that the treatment and storage time had a significant effect on physicochemical and sensory properties (p < 0.05). It was also shown that the sample contained 2% extract had lower acidity than other samples and the storage time had a significant effect on this parameter. Besides, the addition of extracts at all levels reduced the syneresis, so that the lowest amount of syneresis was found in the sample contained 1.5% extract. Furthermore, increasing the ratio of the extract in the samples, increased viscosity significantly. Antioxidant activity of the samples containing extracts was significantly higher than yogurt without extract. So, that the highest antioxidant activity was found in the sample contained 2% extract on day zero. Over time, antioxidant activity decreased significantly (p < 0.05). An analysis of sensory characteristics also showed that total acceptance of the samples decreased over time. The samples enriched with 2% purslane extract were considered as the best formulation for enriching yogurt. Besides, purslane extract can be added as good source functional compounds for the enrichment of yogurt.

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Acknowledgements

The authors express their gratitude to officials of Pegah Dairy Factory who provided necessary facilities for conducting this study.

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Authors and Affiliations

  1. Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Mahtala Salehi

  2. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Mohammad Ghorbani, Alireza Sadeghi Mahoonk & Morteza Khomeiri

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  1. Mahtala Salehi
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  2. Mohammad Ghorbani
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Correspondence to Mohammad Ghorbani.

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Salehi, M., Ghorbani, M., Sadeghi Mahoonk, A. et al. Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract. Food Measure 15, 4288–4296 (2021). https://doi.org/10.1007/s11694-021-00949-z

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