[ effect of purslane powder on chemical characteristics, fatty acids profile and sensory quality of bread]

Purslane seeds provide nutritional value, and have beneficial health effect on the body specially in preventing cardiovascular, cancer and hypertension [high blood pressure] deseases, because it contains omega-3 and omega-6 fatty acids and other nutrients such as antioxidants, tocopherols and dietary fibre. In this study, the effect of incorporating purslane powder into wheat flour with concentrations of 5, 10, 15 and 20% was investigated on dough rheological properties, chemical properties of flour and bread including oil content, fatty acids profile, tocopherols, fat acidity and peroxide. Fatty acids stability during cooking process was also studied. Moreover, sensory characteristics of bread were determined during 5 days of storage. Findings showed that incorporating up to 10% purslane powder led to the weakening of dough rheological behavior in the farinograph. 20% substitution level increased flour fat content, linolenic acid, tocopherols and fat acidity contents. However, peroxide values of samples did not show significant [p>0.05] differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat, while tocopherols decreased. Bread containing 10% purslane received higher sensory scores compared to other treatments. Bread sensory quality gradually decreased during storage. Incorporating purslane seeds powder increased omega 3 and omega 6 fatty acids in bread. At certain levels [below 10%] of pursalne addition, sensorial properties of bread were improved. Linoleic fatty acid was stable during baking, however, the amount of tocopherols decreased upon baking

[Feasibility study of low-calorie cake preparation with erythritol and oligo-fructose]

One of the most common problems in modern communities is long-term high energy intakes due to consumption of high-energy foods, resulting in overweight and obesity. The objective of this study was to investigate the possibility of producing a low-energy sponge cake by complete or partial substitution of sucrose with erythritol and oligo-fructose. Cake batter properties, including specific gravity and viscosity, as well as cake characteristics, including volume, apparent density, solid density, porosity, moisture and water activity, crust and crumb color, textural firmness, and flavour were determined. Cake batter prepared using a mixture of erythritol-sucrose-oligofructose had a specific gravity and viscosity similar to the control batter. Furthermore, the volume, apparent density, solid density, porosity, moisture and crumb color of cakes prepared with such a mixture were not statistically different [p>0.05] from those of the control cake. The data also showed that, even while in storage, the cakes containing erythritol-sucrose-oligofructose were less firm than the control sample. The crust color of the experimental cakes was not significantly different from that of the control cakes [p>0/05], while their crumb color was less. Samples prepared with complete or partial replacement of sucrose with erythritol had a higher water activity as compared with the control value [P<0.05]. Finally, cake samples prepared with a mixture of erythritol-sucrose-oligofructose had the closest taste score to that of the control cake. It is possible to produce a low-energy and high-quality sponge cake with characterstics similar to those of the control cake by using an erythritol-sucrose-oligofructose mixture