Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts

Abstract

Purslane (Portulaca oleracea L.) is an annual plant that has strong pharmacological properties and high nutritional quality. In this study, the impacts of incorporating leaves, stems, whole plants, and seeds of purslane at 0, 3, 6, 9, and 12% levels on the physicochemical, nutritional, and sensory quality of Turkish egg noodles were investigated. The increasing level of purslane parts from 0% to 12% decreased L* values of noodles. Among the purslane parts, purslane seeds showed the highest a* and the lowest SI values at a 12% usage level. The addition of stem, whole plant, and seed powders at a 12% level revealed similar water uptake and volume increase results in noodles to the control. Compared to the control, the inclusion of a 12% level of the aerial parts (leaves, stems, and whole plants) of purslane increased the cooking loss values of noodles. However, purslane seed powder showed similar cooking loss values in noodles to the control. Besides that, the noodles made from 12% stem powder had a greater cooking loss value than the other samples. The firmness values of noodles containing 12% leaf and stem powders were close to control. However, the use of seed powder at a 12% level resulted in the greatest firmness value in noodles. Noodles fortified with 12% of the aerial parts of purslane had a superior nutritional quality with higher ash, Ca, K, Mg,and total phenolic contents and lower carbohydrate and phytic acid levels and energy values than the control. Among the purslane parts, the inclusion of 12% seed powder showed the highest fat (48.3 g kg-1) and phytic acid (3.81 g kg-1) contents in noodles. Also, the energy value of noodles enriched with 12% seed powder was greater than noodles enriched with 12% aerial parts. Noodles containing 3 and 6% purslane powders showed comparable overall acceptability values to the control. The study showed that purslane parts (especially whole plants, up to 9%) can develop the nutritional quality of cereal-based foods such as noodles with acceptable cooking properties and sensory quality. © 2025 Elsevier B.V., All rights reserved.