Utilization of portulaca oleracea L. to improve quality of yoghurt

Abstract EN

The present investigation was conducted to study the possibility of using Portulaca Oleracea L.

as a source of Omega-3 and Omega-6 fatty acids as well as high vitamins and minerals, to improve the quality of yoghurt.

Also, the microbial characteristics the treated yoghurt were evaluated.

The obtained results showed that the replacement of milk fat by dry leaves of P.

Oleracea had no effect on the chemical composition and the sensory properties of the treated yoghurt with 50 and 100% P.

Oleracea L.

leaves oil as milk fat substitute compared to the untreated one.

In conclusion, manufacturing yoghurt is suitable as a rich nutrient food stuff for people suffering from blood hypertension, high blood cholesterol, liver and heart diseases.