Author(s):

SK Mastud, GV Mote and AK Sahoo

Abstract: A study was conducted to develop purslane powder from purslane and utilizing the purslane powder for the development of ice-cream and cookies. Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but, also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers. In this regard, functional foods play an outstanding role. Purslane is globally used both as a vegetable and as an herb for medical and therapeutic purposes. Purslane powder is prepared by using tray dryer at 60^oC temperature.Prepared purslane powder was evaluated for chemical analysis. Purslane powder added in ice-cream and cookies were formulated with 1, 2, 3gm and 2, 4, 6, 8gm addition respectively. Now the experimental result revealed that purslane powder added ice-cream and cookies contains significant amount of protein and antioxidants with potential health benefits and nutritional characteristics. Sensory evaluations of all developed ice-cream and cookies were also carried out and it was found that 2gm purslane powder in ice- cream and 6gm of purslane powder in cookies formulation was acceptable. Therefore 2gm purslane powder in ice-cream and 6gm purslane powder in cookies proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.

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