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Nutritional Quality of Extruded Rice Snacks Fortified with Purslane Powder
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Abstract: Portulacaoleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants and it has been given the term (‘Global Panacea). Purslane has high contents in protein, ash and fiber and a good source of minerals. Purslane also has high content of phenols (179.89 mg/100gm) compared with rice. Also the radical scavenging activity (RSA) is high (89.23%).Linolenic acid (omega 3 fatty acid) was the most abundant one in purslane (44.29%). Rice flour was fortified by three levels of puslane powder (2, 5 and 10%) and the extruded products were subjected to the physicochemical characteristics and sensory properties. The addition of purslane had significantly increased in protein, ash and fiber contents of rice snacks as the amount of purslane increased. Also the addition of purslane caused increased in iron, zinc and calcium content to double.The total phenol content of the purslane fortified snacks increased as the amount of purslane increased. The addition of 10% purslane caused an increase in antioxidant to 87.28% compared with 67.44% for control. It can be noticed that, the addition of purslane had significantly increased linolenic (omega 3 fatty acid) and linoleic acid. Increasing in water absorption, weight percent and volume were noticed but water absorption index, water solubility index, were decreased compared with control. The fortification with 2% purslane showed the most preferable fortified sample. Therefore, purslane could successfully be used to enrich snacks, giving alternative utilization opportunity to producers and healthy choice.
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| Publication year |
2013
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| Pages |
206-217
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| Organization Name |
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| serial title |
Egypt J. of Appl.Sc
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| Author(s) from ARC |
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| Publication Type |
Journal
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