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175417

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

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Last updated: 26 Dec 2024

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Abstract

The present study aims to investigate the effect of replacing wheat flour in balady bread with different levels of date fiber (DF) on the body weight gain, feed efficiency ratio, triglyceride, lipoprotein, blood glucose, liver functions and kidney functions of hypercholesterolemic rats. Body weight gain, feed efficiency ratio, triglyceride, total cholesterol, LDL, VLDL, blood glucose, liver functions and kidney functions were decreased by feeding rats with balady bread prepared with different levels of DF.  All these parameters were decreased by increasing the level of DF in the bread. However, HDL values had an opposite trend. Feeding rats with bread diets prepared with 20% DF for 4 weeks returned body weight gain, blood glucose, AST, albumin and creatinine in hypercholesterolemic rats to the normal values in negative control rats. However, triglyceride, total cholesterol, LDL, VLDL, ALT, total protein and ureain hypercholesterolemic rats did not return to the normal values in negative control rats.

DOI

10.21608/mjfds.2018.175417

Keywords

balady bread, date fiber, Cholesterol, triglycerides, Rats

Authors

First Name

A. M.

Last Name

Hamoda

MiddleName

-

Affiliation

Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

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City

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Orcid

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First Name

A. A.

Last Name

El-Bedawey

MiddleName

-

Affiliation

Food Science and Technology Dept., Faculty of Agriculture Menoufia University, Egypt

Email

-

City

-

Orcid

-

First Name

A. H.

Last Name

Khalil

MiddleName

-

Affiliation

Food Science and Technology Dept., Faculty of Agriculture Menoufia University, Egypt

Email

-

City

-

Orcid

-

First Name

A. A.

Last Name

Bakry

MiddleName

-

Affiliation

Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

3

Article Issue

2

Related Issue

25434

Issue Date

2018-04-01

Receive Date

2021-06-05

Publish Date

2018-04-01

Page Start

15

Page End

26

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 2_Pages 15-26.pdf

PDF . 238.6kB

Link

https://mjfds.journals.ekb.eg/article_175417.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=175417

Order

1

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

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

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Article

Created At

23 Jan 2023