Acceptability studies of value added products with purslane (Portulaca oleracea). | [Pakistan Journal of Nutrition • 2013]

Author(s):

1. S. Tarkergari: BHEL General Hospital, Ramachandrapuram, Hyderabad, Andhra Pradesh, India

2. K. Waghray: Food Technology, University College of Technology, Osmania University, Hyderabad, Andhra Pradesh, India

3. S. Gulla: Food Technology, University College of Technology, Osmania University, Hyderabad, Andhra Pradesh, India

Abstract:

Acceptable, nutridense products were prepared using Purslane (Portulaca oleracea) to explore the possibility of utilizing fresh and dehydrated leaves and stalk in common dishes to increase the intake of greens as a source of micro and macro nutrients. Ten food products were developed and standardized out of which 6 were with the dehydrated powder 4 were with dhal and vegetable combinations. Spinach was used as a control. The nutrient content of the prepared recipes especially with reference to dietary fibre, protein, calcium and iron were higher than the control. Significant differences were observed in a few of the recipes in regard with the sensory attributes (Appearance, flavor, taste and overall acceptability) of Portulaca oleracea recipes with that of control.

Page(s): 93-96

DOI: DOI not available

Published: Journal: Pakistan Journal of Nutrition, Volume: 12, Issue: 1, Year: 2013

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views