Journal of Food and Nutrition Sciences

| Peer-Reviewed |

Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder

Received: 08 October 2016    Accepted: 21 October 2016    Published: 25 November 2016
Views:       Downloads:

Share This Article

Abstract

Portulaca oleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants. It has been described as a “power food” of future because of its high nutritive and its anti-oxidant properties. Purslane, has high content of protein, ash and fiber and is a good source of minerals. Also, it has a high content of phenols (179.89 mg/100gm) and omega 3 fatty acid (44.29%). The radical scavenging activity (RSA) of purslane is high (89.23%). Rice flour was fortified by three levels of puslane powder and the snacks were subjected to the physicochemical and sensory analysis. The addition of purslane had significantly increased the protein, ash and fiber contents of extruded 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. The fortification with 2% purslane showed to be the most preferable fortified extrudes sample. Therefore, purslane could successfully be used to enrich snacks, giving an alternative utilization and healthy choice.

DOI 10.11648/j.jfns.20160406.11
Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 6, November 2016)
Page(s) 136-144
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Gluten Free, Snacks, Portulaca oleracea, Omega 3 Fatty Acid

References
[1] AACC (2000). AACC international approved methods of analysis (10thed). St. Paul, M. N., USA: American Association of Cereal Chemist.
[2] Abas, F.; Lajis, N. H.; Israf, D. A.; Khozirah, S.; Kalsom, Y. U. (2006). Antioxidant and nitric oxide inhibition activities of selected Malay traditional vegetables. Food Chemistry 95, 566–573.
[3] Abd El-Hady, E. A.; El-Samahy, S. K.; Mostafa, G. A. and Youssef, K. M. (2002). Use of date bulb and concentrate in rice based extrudates (Einsatez on Date bube und-Konzentrat in Reisextrudaten). Getride, Mehl und Brot., 56 (3): 179-185.
[4] Aberoumand, A. (2009). Nutritional Evaluation of Edible Portulaca Oleracia as Plant Food. Food Anal. Methods, 2, 204–207.
[5] Aberoumand, A. (2011). Protein, Fat, Calories, Minerals, Phytic acid and Phenolic in Some Plant Foods Based Diet. J. Food Process Technol, 2 (3), 114-118.
[6] Almasoud, A. G. and Salem, E. (2014). Nutritional Quality of Purslane and its crackers. Middle East Journal of Applied Sciences, 4 (3): 448-454.
[7] Anderson, R. A.; Conway, H. F.; Pfeifer, V. F. and Griffin, E. L. (1969). Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Science Today, 14, 4–12.
[8] AOAC. (1990). Official Method of Analysis. 15th Edn. Washington DC. USA, Association of Official Analytical Chemists. pp. 66-88.
[9] Broun, M., Burgstaller, H., Hamdoun, A. M. and Walter, H., (1991). Common Weeds of Central Sudan. C. F.: University of Khartoum- (U.K.); Agricultural Research Corporation (ARC); German Research Foundation (G.R.F) Deutshe Gesellschaft Fur (G T F).
[10] Bulletin of Agricultural Statistics, (2014). Vol. (2). Ministry of Agriculture & Land Reclamation, Economic Affairs Sector.
[11] Caballero, A. E. 2003. Endothelial dysfunction in obesity and insulin resistance: A road to diabetes and heart disease. Obesity Res. 11 (11): 1278–1289.
[12] Calder PC (2006). Polyunsaturated fatty acids and inflammation. Prostaglandins Leukot Essent Fatty Acids; 75, 197-202.
[13] Chi, Hee-Youn; Lee, Chang-Ho; Kim, Kwang-Ho; Kim, Sun-Lim and Chung, Ill-Min (2007). Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties. Eur Food Res Technol., 225: 887–893.
[14] Damardjati, D. S. and Luh, B. S. (1987). Physicochemical properties of extrusion cooked rice breakfast cereals, pp. 251 – 263. In Trends in Food Processing I: Membrane Filtration Technology and Thermal Processing and Quality of Foods. Proceedings of the 7th World Congress of Food Science and Technology. October 1987. Singapore.
[15] Dkhil MA, Moniem AEA, Al-Quraishy S, Saleh RA (2011). Antioxidant effect of purslane (Portulaca oleracea) and its mechanism of action. J Med Plants Res 5: 1589–1563.
[16] El-Hissewy, A. A. (1999) A study on the yield losses of rice due to the use of traditional rice mills and their effect on the national rice production in Egypt. Agriculture Research Center and Academy of Science and Technology, Egypt.
[17] El-Sayed, MI (2011). Effects of Portulaca oleracea L. seeds in treatment of type-2 diabetes mellitus patients as adjunctive and alternative therapy. J Ethnopharmacol; 137, 643–651.
[18] Esmaillzadeh, A; Zakizadeh, E; Faghihimani, E; Gohari, M and Jazayeri, S (2015). The effect of purslane seeds on glycemic status and lipid profiles of persons with type 2 diabetes: A randomized controlled cross-over clinical trial. J Res Med Sci; 20; 47–53.
[19] Ezekwe, M. O; Omara-Alwala, T. R. and Membrahtu, T. (1999). Nutritive characterization of purslane accessions as influenced by planting date. Plant Foods for Human Nutrition, 54, 183-191.
[20] Food and Agriculture Organization (FAO) (2012) Role of Agro-industry in Reducing Food Losses in the Middle East and North Africa Region. Agro industry and Infrastructure, Food and Agriculture Organization of the United Nations Regional Office for the Near East, Cairo, Egypt, February 2012, 104p.
[21] Gaines, C. S. (1991). Instrumental measurement of the hardness of cookies and crackers. Cereal Foods World, 36, 989-996.
[22] Garg, S. K. and Singh, (2007). Development of protein enriched snack using starch-based raw materials. Processing of the International Agricultural Engineering Conference, Banjkok, Thailand, 3-6 December 2007. Cutting edge technologies and innovations on sustainable resources for world food sufficiency 2007 pp. unpaginated.
[23] Gharneh, H. A. A., and H. M. Reza. (2012). Chemical composition of some Iranian purslane (Portulaca Oleracea) as a leafy vegetable in south parts of Iran. Acta Hort. (ISHS) 944: 41–44. Retrieved from (http://www.actahort.org/books/944/944_4.htm)
[24] Halek, G. and Chang, Ke Liang Bruce (1992). Effect of extrusion operation variables on functionality of extrudates, pp. 677–691. In Food Extrusion Science and Technology. Marcel Dekker, Inc., New York, New york.
[25] Hussien, H; Sakr, A. M and Sayed, H. S. (2013). Nutritional quality of extruded snacks fortified with purslane powder. Egypt. J. Appl. Sci, 28 (6), 206-217.
[26] Ibanoglu, S.; Ainsworth, P.; Ozer, E. A. and Plunkett, A. (2006). Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack. J. Food Engineering, 75, 469–472.
[27] Ibrahim, N. I.; Emam, W. H. and El-Faham, S. Y. (2012). Different Natural Carotene Sources and its Effect on Quality of Rice Extruded Products. J. of Applied Sciences Research, 8 (8), 4064-4073.
[28] Kang, Mi-Young; Rico, Catherine W. and Lee, Sang-Chul (2010). Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea. Plant Prod. Sci., 13 (2): 177-184.
[29] Khatoon, N and Prakash, J. (2006). Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties. Food Sci. Tech Int., 12 (4): 297–305.
[30] Lim, Y. Y. and Quah, E. P. L. (2007). Antioxidant properties of different cultivars of Portulacaoleracea. Food Chemistry, 103, 734–740.
[31] Liu, L.; Howe, P.; Zhou, Y.; Xu, Z.; Hocart, C. and Zhanga, R. (2000). Fatty acids and B-carotene in Australian purslane (Portulaca oleracea) varieties, J. Chromatogr. A, 893, 207–213.
[32] Mohamed, A. I. and Hussein, A. S. (1994). Chemical composition of purslane (Portulaca oleracea). Plant Foods for Human Nutrition, 45, 1-9.
[33] Odhava, B.; Beekrumb, S.; Akulaa, Us and Baijnath, H. (2007). Preliminary assessment of nutritional value of traditional leafy vegetables in KwaZulu-Natal, South Africa. J. Food Composition and Analysis, 20, 430–435.
[34] Ohnishi, M.; Morishita, H.; Iwahashi, H.; Toda, S.; Shirataki, Y.; Kimura, M. and Kido, R. (1994). Inhibitory effects of chlorogenic acids on linoleic acid peroxidation and hemolysis. Phytochemistry, 36: 579-583.
[35] Oliveira, Ivo; Valentão, Patrícia; Lopes, Rosário; Andrade, Paula B.; Bento, Albino and Pereira, José Alberto (2009). Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems. Microchemical Journal, 92, 129–134.
[36] Omran, A. A. and Hussien, H. A. (2015). Production and Evaluation of Gluten-Free Cookies from Broken Rice and Sweet Potato. Advances in Food Sciences, 37, 4, 184-191.
[37] Potter, R; Stojceska, V. and Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology 51, 537-544.
[38] Rahman, S. (1995). Food Properties Handbook. CRC Press Inc., Boca Raton, Florida. pp. 500.
[39] Renu, R. and Waghray, K. (2016). Development of Papads: A Traditional Savoury with Purslane, Portulaca oleracea, Leaves. Health Scope, 5 (1).‏
[40] Sath, S. K.; Tamhane, D. and Salunkhe, D. K. (1981). Studies in staling crackers (khara biscuits); II. protein enrichment and storage stability. Cereal Food World, 26 (8), 407-409.
[41] Sheela, K.; Nath, Kamal G.; Vijayalakshmi, D.; Yankanchi; Geeta M. and Patil, Roopa B. (2004). Proximate Composition of Underutilized Green Leafy Vegetables in Southern Karnataka. J. Hum. Ecol., 15 (3), 227-229.
[42] Shirani, G. and Ganesharanee, R. (2009). Extruded products with Fenugreek (Trigonellafoenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index. J. Food Engineering, 90, 44–52.
[43] Shoar, Z. D.; Hardacre, and Brennan, C. S. (2010). The physic-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry, 123: 1116-1122.
[44] Singleton, V. L.; Orthofer, R. and Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol., 299, 152–178.
[45] SPSS (2000). Statistical package for Social Sciences. SPSS for Windows, Version 10, SPSS Inc., Chicago, IL, USA.
[46] Stojceska, V.; Ainsworth, P.; Plunkett, A. and İbanoglu, S. (2009). The recycling of brewer’s processing by-product into ready-to-eat snacks using extrusion technology. J. of Cereal Science, 47, 469–479.
[47] Stroescu, M.; Stoica-Guzun, A.; Ghergu, S.; Chira, N. and Jipa, I. (2013). Optimization of fatty acids extraction from Portulaca oleracea seed using response surface methodology. Industrial Crops and Products, 43, 405-411.
[48] Tarkergari, S.; Waghray, K. and Gulla, S. (2013). Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea). Pakistan Journal of Nutrition, 12 (1), 93-96.
[49] Ward, J. A.; Dawkins, N. L.; Shikany, J. and Pace, R. D. (2009). Boost for Purslane. The World of food ingredients. April-May, pp: 58-60.
[50] Wainstein, J.; Landau, Z.; Dayan, Y. B.; Jakubowicz, D.; Grothe, T.; Perrinjaquet-Moccetti, T. and Boaz, M. (2016). Purslane Extract and Glucose Homeostasis in Adults with Type 2 Diabetes: A Double-Blind, Placebo-Controlled Clinical Trial of Efficacy and Safety. Journal of medicinal food, 19 (2), 133-140.
Author Information
  • Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt

  • Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt

Cite This Article
  • APA Style

    Hanan A. Hussien, Eman M. Salem. (2016). Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder. Journal of Food and Nutrition Sciences, 4(6), 136-144. https://doi.org/10.11648/j.jfns.20160406.11

    Copy | Download

    ACS Style

    Hanan A. Hussien; Eman M. Salem. Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder. J. Food Nutr. Sci. 2016, 4(6), 136-144. doi: 10.11648/j.jfns.20160406.11

    Copy | Download

    AMA Style

    Hanan A. Hussien, Eman M. Salem. Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder. J Food Nutr Sci. 2016;4(6):136-144. doi: 10.11648/j.jfns.20160406.11

    Copy | Download

  • @article{10.11648/j.jfns.20160406.11,
      author = {Hanan A. Hussien and Eman M. Salem},
      title = {Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {4},
      number = {6},
      pages = {136-144},
      doi = {10.11648/j.jfns.20160406.11},
      url = {https://doi.org/10.11648/j.jfns.20160406.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20160406.11},
      abstract = {Portulaca oleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants. It has been described as a “power food” of future because of its high nutritive and its anti-oxidant properties. Purslane, has high content of protein, ash and fiber and is a good source of minerals. Also, it has a high content of phenols (179.89 mg/100gm) and omega 3 fatty acid (44.29%). The radical scavenging activity (RSA) of purslane is high (89.23%). Rice flour was fortified by three levels of puslane powder and the snacks were subjected to the physicochemical and sensory analysis. The addition of purslane had significantly increased the protein, ash and fiber contents of extruded 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. The fortification with 2% purslane showed to be the most preferable fortified extrudes sample. Therefore, purslane could successfully be used to enrich snacks, giving an alternative utilization and healthy choice.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Development of Gluten Free Snacks Fortified with Purslane (Portulaca oleracea) Powder
    AU  - Hanan A. Hussien
    AU  - Eman M. Salem
    Y1  - 2016/11/25
    PY  - 2016
    N1  - https://doi.org/10.11648/j.jfns.20160406.11
    DO  - 10.11648/j.jfns.20160406.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 136
    EP  - 144
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20160406.11
    AB  - Portulaca oleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants. It has been described as a “power food” of future because of its high nutritive and its anti-oxidant properties. Purslane, has high content of protein, ash and fiber and is a good source of minerals. Also, it has a high content of phenols (179.89 mg/100gm) and omega 3 fatty acid (44.29%). The radical scavenging activity (RSA) of purslane is high (89.23%). Rice flour was fortified by three levels of puslane powder and the snacks were subjected to the physicochemical and sensory analysis. The addition of purslane had significantly increased the protein, ash and fiber contents of extruded 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. The fortification with 2% purslane showed to be the most preferable fortified extrudes sample. Therefore, purslane could successfully be used to enrich snacks, giving an alternative utilization and healthy choice.
    VL  - 4
    IS  - 6
    ER  - 

    Copy | Download

  • Sections