Investigating the effect of Purslane gum (Portulaca oleracea L.subsp. Sativa) on the rheological properties of low-fat yogurt

In this study, the effect of Purslane gum at concentrations 0, 0.35, 0.7% and whey protein concentrate, (WPC) at concentrations 0 and 0.35% on properties of low fat yoghurt was examined. Produced yoghurts due to the characteristics of the rheological held in 1,7,14 days after storage were tested and In order to evaluate the possibility of industrial production was compared with produced yoghurts with 0.35% WPC and 0.9% milk powder (Plant formulation). Adding the gum to yoghurt cause to increase the WHC, hardness, adhesion strength, viscosity and reduce synersis. During the storage period of the yoghurts synersis declined. Results showed that yogurt was produced with 0.35% Purslane gum and 0.35% WPC in comparison with the control sample had the best production conditions. Results from this study showed that purslane gum can be used to improve the characteristics of low fat yogurt