Effect of Oat and Chia Flours Biscuit on Rats Fed on High Fat Diets | ||||
| Journal of Food and Dairy Sciences | ||||
| Articles in Press, Accepted Manuscript, Available Online from 19 August 2025 PDF (586.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2025.385172.1198 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
M. A. Abu Raya1; Jihan A. A. Ghoneim1; A. M. M. Elanany2; A. M. Awad  1
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| 1Food Industries,Food Industries Department,Faculty of Agriculture, Mansoura University | ||||
| 2Department of Special Food & Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The research was conducted to study the effect of replacing wheat flour used in biscuit manufacturing with flour from both oats and chia seeds in different proportions on the chemical composition of the produced biscuits compared to the control sample The results showed an increase in protein and fiber content with an increase in the proportion of oat flour and chia seeds added to the biscuits The results of sensory and physical tests indicated that the control sample recorded the highest values in size characteristics compared to the samples made with the addition of oat and chia flour where the replacement rate reached Nutritious biscuits can be prepared by replacing wheat flour up to 15% with oat or chia flour without negative effects on the acceptance of the and the biological results indicated that feeding on diets containing higher levels of oat and chia flour at higher levels there was a decrease in the body weight of the mice compared to the control group as a decrease in triglyceride levels total cholesterol harmful cholesterol and low-density lipoprotein cholesterol was observed in the groups of mice that were fed high-fat biscuits which were substituted with oatmeal and chia seeds compared to the mice that were fed the high-fat basic diet The study recommends adding oatmeal and chia seeds along with wheat flour in meal preparations to reduce body weight and improve health status. | ||||
| Keywords | ||||
| oatmeal; chia seed flour; chemical and physical properties; sensory properties; biological evaluation | ||||
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