The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 2) |
| DOI | 10.11648/j.ijnfs.20140302.16 |
| Page(s) | 49-59 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Diabetes, Albino Rats, Date Pits Powder, Bread, Sensory Quality, Lipid Profile, Liver & Kidney Functions, Histopathology
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APA Style
Mona S. Halaby, Mohammed H. Farag, Attyat H. Gerges. (2014). Potential Effect of Date Pits Fortified Bread on Diabetic Rats. International Journal of Nutrition and Food Sciences, 3(2), 49-59. https://doi.org/10.11648/j.ijnfs.20140302.16
ACS Style
Mona S. Halaby; Mohammed H. Farag; Attyat H. Gerges. Potential Effect of Date Pits Fortified Bread on Diabetic Rats. Int. J. Nutr. Food Sci. 2014, 3(2), 49-59. doi: 10.11648/j.ijnfs.20140302.16
AMA Style
Mona S. Halaby, Mohammed H. Farag, Attyat H. Gerges. Potential Effect of Date Pits Fortified Bread on Diabetic Rats. Int J Nutr Food Sci. 2014;3(2):49-59. doi: 10.11648/j.ijnfs.20140302.16
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Download@article{10.11648/j.ijnfs.20140302.16,
author = {Mona S. Halaby and Mohammed H. Farag and Attyat H. Gerges},
title = {Potential Effect of Date Pits Fortified Bread on Diabetic Rats},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {2},
pages = {49-59},
doi = {10.11648/j.ijnfs.20140302.16},
url = {https://doi.org/10.11648/j.ijnfs.20140302.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.16},
abstract = {The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.},
year = {2014}
}
TY - JOUR T1 - Potential Effect of Date Pits Fortified Bread on Diabetic Rats AU - Mona S. Halaby AU - Mohammed H. Farag AU - Attyat H. Gerges Y1 - 2014/02/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140302.16 DO - 10.11648/j.ijnfs.20140302.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 49 EP - 59 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140302.16 AB - The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases. VL - 3 IS - 2 ER -
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