BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER
Hamoda, A., El-Bedawey, A., Khalil, A., Bakry, A. (2018). BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER. EKB Journal Management System, 3(2), 15-26. doi: 10.21608/mjfds.2018.175417
A. M. Hamoda; A. A. El-Bedawey; A. H. Khalil; A. A. Bakry. "BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER". EKB Journal Management System, 3, 2, 2018, 15-26. doi: 10.21608/mjfds.2018.175417
Hamoda, A., El-Bedawey, A., Khalil, A., Bakry, A. (2018). 'BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER', EKB Journal Management System, 3(2), pp. 15-26. doi: 10.21608/mjfds.2018.175417
Hamoda, A., El-Bedawey, A., Khalil, A., Bakry, A. BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER. EKB Journal Management System, 2018; 3(2): 15-26. doi: 10.21608/mjfds.2018.175417

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

Menoufia Journal of Food and Dairy Sciences
Article 1, Volume 3, Issue 2, March and April 2018, Page 15-26  XML PDF (232.96 K)
Document Type: original papers
DOI: 10.21608/mjfds.2018.175417
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Authors
A. M. Hamoda1; A. A. El-Bedawey2; A. H. Khalil2; A. A. Bakry1
1Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
2Food Science and Technology Dept., Faculty of Agriculture Menoufia University, Egypt
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.
Keywords
Balady bread; date fiber; cholesterol; triglycerides; rats
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