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174873

PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS

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Last updated: 26 Dec 2024

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Abstract

Nowadays, there is an increase interest in natural products as an alternative to replace fat in different food formulations to meet the nutritional demands of consumers. In this sense, the current study utilized baked sweet potato in different levels, due to its high nutritional value and health-promoting properties, to replace fat in the cupcake and produce healthy value-added product. The potential effects of reduced-fat cupcake containing baked sweet potato on obese rats were evaluated. The results indicated that body weight gain of obese rats fed reduced fat cupcake diets formulated with baked sweet potato was reduced by 43-63% compared to positive control rats. Also, the obese rats fed reduced fat cupcake diets at 40-80% baked sweet potato level for 30 days lead to restoring the normal organs weight of negative control rats. Feeding obese rats with reduced fat cupcake diets prepared with baked sweet potato reduced body weight gain, organs weight, TG, TC, LDL, blood glucose, liver enzymes, and creatinine compared to positive control rats. The non-significant (P>0.05) differences in organ weight, HDL, blood glucose, kidney functions, and liver functions were observed between reduced fat cupcake diets at 5% and 2.5% replacement level. While feeding rats with reduced fat cupcake diets at 5% showed lower (P≤0.05) TG, TC, and LDL and higher (P≤0.05) weight gain than reduced fat cupcake diets at 2.5%. The obtained results proved that baked sweet potato is a suitable natural product which might be incorporated in the production of the cupcake to improve obesity.

DOI

10.21608/mjfds.2019.174873

Keywords

Baked sweet potato, Cupcake, obese rats, Liver and kidney functions, Lipoproteins

Authors

First Name

Asmaa A.

Last Name

Hafez

MiddleName

-

Affiliation

Food Science and Technology Dept., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

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Orcid

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First Name

Heba E.

Last Name

Youssef

MiddleName

-

Affiliation

Nutrition and Food Science Dept., Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

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Orcid

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First Name

E. H.

Last Name

Mansour

MiddleName

-

Affiliation

Food Science and Technology Dept., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

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Orcid

-

First Name

A. H.

Last Name

Khalil

MiddleName

-

Affiliation

Food Science and Technology Dept., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

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-

City

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Orcid

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Volume

4

Article Issue

2

Related Issue

25374

Issue Date

2019-06-01

Receive Date

2021-06-03

Publish Date

2019-06-01

Page Start

73

Page End

88

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 2_Pages 73-88.pdf

PDF . 1.5MB

Link

https://mjfds.journals.ekb.eg/article_174873.html

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https://mjfds.journals.ekb.eg/service?article_code=174873

Order

2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS

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Article

Created At

23 Jan 2023