No abstract

The aim of this study was to produce cupcake by replacement of 10, 20% wheat flour (WF) with hawthorn leaves(Crataegus sp.) powder (HLP). The effect of this replacement on the chemical, organoleptic, stability during storage cupcake for 14 day was investigated. Biological assay was also conducted on diabetic male rats. The results indicated that there were no clear differences between (WF) and (HLP) especially in moisture content and crude protein. However, (HLP) had higher contentes of ash, crude fat and crude fiber. Also, (HLP) contained 2841 mg/100g of total phenolic compounds and antioxidant activity (DPPH) recorded 46.47%. On the other hand epicatechen was the most predominant component, (2022.3 mg/100g) followed by chlorogenic and salicylic (509 and 309.5 mg/100g), respectively. Also it can be concluded that cupcake contain 20% (HLP) caused an improvement in some organoleptic characteristics and also it help to prolong the shelf life of product. Concerning the biological assay results showed that the diets containing cupcake fortified with HLP improved liver functions, while increasing of replacing ratio to 20% had a relatively negative effect on kidney functions. On the other hand plasma insulin showed a clear improvement as affected by amaryl drug and feeding on20% HLP cupcake sample (15.01 and 15.90 U/L, respectively). Meanwhile fasting blood glucose recorded an improvement in group fed on 10% HLP cupcake sample (209.40 mg/dL) and amaryl drug group (228.14 mg/dL) compared with(+ve) diabetic group(329.40 mg/dL).

This study was aimed to evaluate the effect of using passiflora (Passiflora edulis) to produce functional yoghurt on the biochemical profile of hypothyroidism rats. Yoghourt was produced using five formulas and their chemical ,physicochemical and sensory properties were determined. Biological assay was conducted on hypothyroidism rats. It was found that gallic acid and catechol were the dominant phenolic compound in passion fruit. Also, the results indicated that yoghurt made from passiflora juice prepared by water and cow milk [1:1] (sample5) contained high amounts of crude protein and crude fat, while yoghurt made from 100% cow milk (sample1) receded a high content of ash and yoghurt made from Passiflora juice prepared by water (sample2) had ahighest content of Total carbohydrate. In addition PH was ranged from 4.51 to 4.63 as the type of yoghurt formula. Meanwhile the sensory evaluation data demonstrated that, the highest value of flavor and overall acceptability were 9.45 and 9.55 show in (sample1) and (sample5), respectively. Concerning the biological assay, the obtained results showed that feeding on functional yoghurt treated with passion fruit, decreased LDL-cholesterol and vLDL-cholesterol at the end of experimental period and increased HDL-cholesterol levels compared with(-ve group)) and (+ve group).In addition that yoghurt enhanced with passion fruit helped to improve of liver kidney functions. On the other hand serum thyroid hormones level showed that triiodothyronine (T3) in the blood plasma was decreased in hypothyroidism groups, which fed on different yoghurt sample. Meanwhile thyroxine (T4) recorded an improvement in groups fed on yoghurt treated with passion fruit and L-thyroxin drug group (+ve). Feeding on yoghurt made from passiflora juice prepared by water and cow milk [3:1] (group 8) and [1:1] (group 7) significantly increased the level of thyroid stimulating hormone (TSH) in the blood plasma (5.02 and 4.98 µIU/ml, respectively). The previous results reported that yoghurt treated with passiflora juice helped to improve thyroid hormones level in rats.

T HE current investigation aimed to evaluate quality characteristics of some processed fish products of bluefin tuna (Thunnus thynnus) and common carp (Cyprinus carpio) during frozen storage. Burger, nuggets and fingers products were prepared from Tuna and carp fish and stored at -18 °C for six months. The studied criteria were evaluated every 2 months as interval time during storage period. It could be noticed that TSN (Total-Soluble Nitrogen) of tuna and carp burger were 0.912, 0.730 mg/100g sample and decreased to 0.740, 0.571mg/100g sample after 6 months of storage. The same trend of decrease of TSN was observed in fish nuggets and fish finger which processed from tuna and carp. Values of TVB-N showed a decrement in all products samples which processed from tuna fish, while an increment in all processed products from carp fish during frozen storage was observed. It was noticed that during frozen storage period, the cooking loss values increased and vice versa, cooking yield decreased. It was concluded that studied tuna and carp products showed good properties in frozen storage at -18 °C for six months.

No abstract