Development of value added products by using purslane (Portulaca oleracea)

Abstract

A study was conducted to develop purslane powder from purslane and utilizing the purslane powder for the development of ice-cream and cookies. Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but, also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers. In this regard, functional foods play an outstanding role. Purslane is globally used both as a vegetable and as an herb for medical and therapeutic purposes. Purslane powder is prepared by using tray dryer at 60oC temperature.Prepared purslane powder was evaluated for chemical analysis. Purslane powder added in ice-cream and cookies were formulated with 1, 2, 3gm and 2, 4, 6, 8gm addition respectively. Now the experimental result revealed that purslane powder added ice-cream and cookies contains significant amount of protein and antioxidants with potential health benefits and nutritional characteristics. Sensory evaluations of all developed ice-cream and cookies were also carried out and it was found that 2gm purslane powder in ice- cream and 6gm of purslane powder in cookies formulation was acceptable. Therefore 2gm purslane powder in ice-cream and 6gm purslane powder in cookies proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.