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Pakistan Journal of Nutrition

Year: 2013 | Volume: 12 | Issue: 1 | Page No.: 93-96
DOI: 10.3923/pjn.2013.93.96
Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea)
S. Tarkergari, K. Waghray and S. Gulla

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.

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How to cite this article
S. Tarkergari, K. Waghray and S. Gulla, 2013. Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea). Pakistan Journal of Nutrition, 12: 93-96.

Keywords: Purslane, Portulaca oleracea, recipes, nutrients and sensory evaluation

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