Supplementation effect of purslane seeds on wheat flour and using it to make some baked products

Abstract EN

The present study aimed to studying the effects of supplemented wheat flour (extraction of 72% ) with purslane seeds powder and the possibility of using it to make some baked products.

For this purpose, three types of baked products (batun salih, croissants, pizza) were prepared by adding three levels of purslane seeds powder 6% , 10% and 14% replacement with studying sensory properties for these products.

The changes in the chemical composition and rheological properties of wheat flour were studied.

Total of 21 male albino rats were divided into three equal groups (7 rats): control group C, group PS1 (6% purslane seeds powder), PS2 (10% purslane seeds powder).

At the end of the experimental period (6 weeks) serum lipid profile (TC, TG, HDL-c, LDL-c), liver enzymes (AST, ALT, ALP), kidney functions (urea and creatinine) and blood glucose were examined.

Histopathology of the heart, liver and kidney was also examined.

Results showed that supplemented wheat flour with purslane seeds powder resulted significant increase (P <0.05) in protein, fat, ash and fiber, and significant decrease (P <0.05) in carbohydrate and energy.

The results of the sensory tests showed not acceptance of supplemented baked products (batun salih, croissants, pizza) at 14% purslane seeds powder, as well as croissants with 10% purslane seeds powder was not accepted while batun salih and pizza with 6% and 10% purslane seeds powder were accepted.

The results of the farinograph and extensograph tests showed an increase in water orption, dough stability, proportional number and maximum height, and decrease in arrival time, dough development time, resistance to extension, extensibility, and energy.

For the results of biological assessment the results showed decrease in the weight gain, urea, creatinine and blood glucose, significant increase (P <0.05) in HDL-c, and significant decrease (P <0.05) in TC, TG, LDL-c, AST, ALT and ALP compared to control.

The results of histopathological examination showed that there were no bad effects of the purslane seeds powder on the liver, kidney and heart.

The current study recommends supplementation wheat flour (extraction of 72% ) when making baked products with purslane seeds powder, for nutritional and health benefit of it, with more studies being necessary to determine the optimal levels of consumption in terms of sensory and rheological.