CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 6, Issue 7, July 2015, Page 481-499 PDF (582.5 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2015.50059 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. El-Refai; Gehan A. Ghoniem; N. A. El-Boraey; S. H. Shetti | ||||
| Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt | ||||
| Abstract | ||||
| This study indicate the importace of some herbs as source of bioactive compounds such as thyme , sumac and carob on the chemical, sensory and biological evaluation of bread . Where, bread was prepared by adding thyme, sumac and carob at 1, 2.5% and 5% levels to wheat flour (72% extraction). Chemical composition, phenolic compounds, antioxidant activity (DPPH) and sensory evaluation of prepared bread were determined. Biological evaluation also conducted on hypercholesterolemic rats fed on diets containing thyme, sumac and carob bread for 45 days.The results showed that bread containing these herbs reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased and showed a significant decrease in serum ALT and AST enzymes . So it can be suggested that thyme, sumac and carob can be used in bread preparation at level 2.5% for lipid profil lowering and liver functions improvement . | ||||
| Keywords | ||||
| bread; antioxidants; thyme; carob; Sumac; and lipid profile | ||||
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