Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea)

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.