Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays | ||
| Arab Journal of Nuclear Sciences and Applications | ||
| Article 24, Volume 52, Issue 4, October 2019, Pages 228-236 PDF (555.42 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajnsa.2019.9799.1179 | ||
| Author | ||
| Amal Al-Kuraieef* | ||
| K.S.A | ||
| Abstract | ||
| Smoli bread was made by supplementation sunflower flour which was prepared from sunflower ( Dahr - EL - Haea ) gray after hilling and milling , flour was irradiated by two doses ( 5 and 10 K G y ) . After that , the ratios of irradiated sunflower flour were 5 and 10 % . All samples of samoli bread were examined for organoleptic and biological evaluation . Biological assay ( P E R , N P U , F E, D C and B V . ) was carried out on rats fed 5 and 10 % irradiated and non - irradiated sunflower Samoli bread . Results obtained showed that, total lipids , cholesterol and triglycerides were reduced comparable , to that of casein . Also , figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values . . | ||
| Keywords | ||
| Gamma rays; Sunflower; Samoli bread; Cholesterol; lipids; triglycerides | ||
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