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. The purpose of this study was to study the effect of the addition of Purslane Oil and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics. In this study, the effect of using Purslane Oil Concentrations  (0/5%, 1/5%, 2%) and Flaxseed Oil Concentrations (0/5%, 1/5%, 2%) individually and simultaneously on Yogurt Physicochemical and Organoleptic Characteristics at 4 C and over time intervals. 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 obtained results physicochemical properties demonstrate that application of Purslane and flax seeds oil led to a significant reduction in pH and enhancement in acidity values (p≤0.05). While crude fat and dry matter 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 proxide values than control sample (p≤0.05). In addition, sensorial investigation of samples implied the fact that Purslane and flax seeds oil usage doesn’t change the organoleptic features (except in 1.5 and 2 percent substitution) which is eventually caused greater acceptance of treatment with 0.5 percent Purslane oil than control and selected as the best treatment