Enrichment of bread with powder from the aerial parts of purslane

As a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic compounds using the Folin-Ciocalteu method, and antioxidant activity through the DPPH assay. Sensory evaluation was conducted using a five-point hedonic scale. Results showed that PO-enriched breads had significantly higher levels of phenolic compounds, antioxidant activity, and mineral content compared to the control (p < 0.05), with the 15% PO formulation exhibiting the highest values. Fortification enhanced the daily intake of key minerals such as iron, magnesium, manganese, and copper. Sensory analysis revealed significant differences in consumer acceptance breads with 10% and 15% PO received lower scores than the control and 5% PO, although all samples remained acceptable (overall liking score >3). Correlation and principal component analysis (PCA) demonstrated strong associations between polyphenol content, antioxidant activity, and mineral levels. The 5% PO formulation emerged as the most balanced option, offering improved nutritional value while maintaining acceptable sensory qualities. This study highlights the potential of PO as a functional ingredient to enhance the nutritional and antioxidant properties of bread, with 5% enrichment offering the best compromise between health benefits and consumer preference.