The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design

Abstract

The objectives of this study were to manufacture lyophilised purslane‐fortified yoghurts in order to improve the functional properties of yoghurt and to optimise processing and storage conditions of fortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as factors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalent per kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storage parameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and 5 days of storage at 4°C.