Sensory Properties and Therapeutic Effect of Whole Wheat Flour Crackers Fortified with Orange-Fleshed Sweet Potato Flour on Experimentally Induced Gastric Ulcers in Rats | ||
| مجلة دراسات وبحوث التربية النوعية | ||
| Volume 11, Issue 4 - Serial Number 30, October 2025, Pages 284-305 PDF (1.63 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/jsezu.2025.462187 | ||
| Authors | ||
| Samar Shawir1; Hany Hamdy Elgazzar2; Nashwa Younes1 | ||
| 1Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt | ||
| 2Nutrition and Food Science Department, Faculty of Specific Education, Matrouh University | ||
| Abstract | ||
| Orange-fleshed sweet potato (OFSP) is abundant in β-carotene and antioxidants, exhibiting significant gastroprotective properties. This study evaluated the impact of partially substituting whole wheat flour with OFSP flour in crackers on their nutritional, phytochemical, and sensory characteristics, as well as their therapeutic potential against indomethacin-induced gastric ulcers in rats. In the biological study, thirty male albino rats (150 ± 10 g) were randomly assigned into five groups (n = 6). Group 1 (C−), the negative control, received a standard diet plus 25g of whole wheat crackers. Gastric ulcers were induced in the remaining groups (2-5) by oral indomethacin (30 mg/kg). Group 2 (C+ positive control) received a standard diet plus 25 g whole wheat crackers, while Groups 3, 4, and 5 were supplemented with OFSP-fortified crackers at (25%, 30%, and 35%) substitution levels, respectively. The feeding trial lasted for four weeks. The results showed that at 40% OFSP substitution, protein and fat declined to 6.80% and 6.12%, while ash, fiber, carbohydrates, and β-carotene increased to 3.30%, 16.92%, 68.99%, and 15.67 µg/100 g, respectively. Phenolics, flavonoids, ascorbic acid, and DPPH inhibition rose to 56.2, 34.71, 8.91, and 65.0% versus 5.61, 3.50, 0.40, and 16.21 in the control (p < 0.001). Sensory attributes showed no differences up to 35%, but 40% caused significant declines (p ≤ 0.05). In ulcerated rats, gastric pH increased from 1.61 (control, C+) to 3.10 (SPC 35%), and mucin doubled (0.37 → 0.76 g/mL), while acidity and pepsin decreased (104.69 → 55.20 mEq/L; 3.24 → 1.91 g/mL). Antioxidant enzymes (CAT, SOD, GSH, GST) improved from 1.30, 233, 163, 175 (C+) to 5.65, 580, 318, 286 (SPC 35%). Oxidative stress markers (MDA, H₂O₂) declined from 9.75 and 1.47 (C+) to 3.0 and 0.50, approaching normal values (1.40 and 0.08 in C−). The gastric mucosa of C+ rats displayed necrosis, oedema, and inflammatory infiltration, while therapy with SPC 35% maintained nearly normal architecture with just mild superficial lesions. OFSP-supplemented crackers improved nutritional and antioxidant values while offering gastroprotective benefits for gastric health. | ||
| Keywords | ||
| Crackers; Orange-fleshed sweet potato; Fortification; Gastric ulcers; Sensory evaluation; Antioxidantactivity; Therapeuticeffect | ||
|
Statistics Article View: 23 PDF Download: 20 |
||
