KURUTULMU? SEM?ZOTU (PORTULACA OLERACEA L.) ?LE ZENG?NLE?T?R?LM?? TÜKET?ME HAZIR YO?URDUN F?Z?KOK?MYASAL VE TEKSTÜREL ÖZELL?KLER?

In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 PUR2, respectively kept at 4±1°C 21 days. Total dry matter (%) ash increased accordance amount used no pronounced change observed fat content pH. Titratable acidity (L.A %) pH values ranged between 1.32-1.52 4.37-4.08 during storage period, respectively. Lightness (?L*) greenness (a*) decreased yellowness (b*) depending on amount. Significant color difference (?E*>3) (P <0.05). Syneresis texture parameters slightly except cohesiveness gel became softer. Purslane flavor, sour taste improved expressed yogurts. found more acceptable sensorially than other samples.