Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil

الموضوعات :

Majid Keyvani ¹ (Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)
Marzieh Bolandi ² (Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)

تاريخ الإرسال : 26 الأحد , ربيع الثاني, 1436 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 20 الإثنين , صفر, 1440

الکلمات المفتاحية: Omega 3, 6 and 9 fatty acids Lighvan cheese Protulaca Oleracea seed oil Fortification,

ملخص المقالة :

Cheese has high nutritional value in human health although is naturally poor in essential fatty acids. Essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of Lighvan cheese fortified with Protulaca Oleracea seed oil. Results indicated that increasing of Protulaca Oleracea seed oil caused significant increased omega 3,6 and 9 concentration in cheese (P<0.05). Protulaca Oleracea seed oil fortification showed no significant effects on physicochemical properties of Lighvan cheese (P>0.05). Lighvan cheese containing 2.5% Protulaca Oleracea (purslane) seed oil showed the highest sensory attributes.    

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