Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds

Abstract

Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria counts with increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

“…The changes in pH and titratable acidity (Table 4) are well correlated with these findings. These outcomes concur with those mentioned by Salman et al, (2020).…”

“…Additionally, the purslane ice milk exhibited higher acidity values than the control; this could be as a result of the acidic components that may be found in purslane extract. These outcomes align with what was reported by Tammam et al (2014) and Salman et al, (2020).…”

“…Additionally, the pH levels of the control samples were greater than those of the purslane ice milk. The same trend was obtained by Tammam et al, (2014) and Salman et al, (2020).…”

“…Means with the same letter are not significantly different at p ≥ 0.05 between columns Results in table 5 indicate that the radical scavenging activity (DPPH %) was carried out in two different solvents (methanol and acetone).The values of antioxidant scavenging activity (DPPH %) in purslane ice milk had a significant increase(p<0.05) with the addition of purslane extract in both solvents, but samples that were extracted by acetone had higher values of antioxidant activity (DPPH) than those extracted by ethanol. In the same manner, it was reported by Salman et al, (2020) and Haghani et al, (2021). Also, from the data, samples of T4 that were extracted by acetone had 3.42 times more antioxidants than control samples that were extracted by the same solvent.…”

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Adding moringa at 2% to Halloumi cheese, Labneh, and buttermilk increased the content of iron; protein; calcium; vitamins C, B1, B2, and B3; and protein digestibility and extended their shelf life without impacting the organoleptic properties [141][142][143]. Purslane enriched Kishk improved the mineral and protein contents [144]. A probiotic Labneh was made with broccoli florets paste (up to 5%) and Lactobacillus casei and had improved nutritional properties and shelf life [145].…”