The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. In this study, the effect of replacement purslane oil (0.5 %, 1.5 %, 2 %) and Flaxseed Oil (0.5 %, 1.5 %, 2 %) to yoghurt on some physicochemical and sensory properties were investigated. The enriched yogurt was examined for after production days at 4°C. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The results physicochemical showed that the effect of Purslane and flaxseeds oil in during storage pH decreased; however, the acidity, dry matter and synergies of all samples increased significant (p≤0.05). While crude fat content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand, oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher peroxide values than control sample (p≤0.05). The evaluation of sensory properties yogurt treatments showed Purslane and flaxseeds (except in 1.5 and 2 percent substitution) had the sensory properties no significant effect. The evaluation showed that treatment containing 0.5% Purslane Oil was introduced as the best treatment and had the highest level of acceptance was for consumers.