ABSTRACT
The effect of some food flavours and biological parameters was investigated, flavours used were [orange, chocolate, and strawberry]. The result, showed that there was a reduction in the nutritional parameters in general compared with control. The reduction ranged between [2-25%] for food consumption. [2-37%] gain in wt, [12-26%] for PER, [2-3%] for DC, [2-24%] for NPU and [23-31%] for BV. All the values were relative to standard group. Also there was a reduction in the relative value of liver wt/body wt ratio [29-34%]. On the other hand it could be observed an increase in% Hb and Hct in all groups of rats and also in food consumption of orange group equal to [11%]
Subject(s)
Nutritive ValueABSTRACT
The effect of addition of different food stuff colourants [Chocolate Brown, Tartrazine and Raspberry] to Casein diet of rats was studied. The results showed that all nutritional parameters in rats fed coloured diet were reduced compared with rats fed standard diet in general. The reduction values were about 25% in food consumption [36-50%] in gain in body wt, [16-34%] in PER, [10-12%] in DC, [7-14%] in NPU and [1.5-6%] in BV. that were relative to standard group. Also there was a reduction in the values of the ratio liver wt/body/wt as% relative to the standard group and the reduction ranged between [28-34%]. On the other hand there was slight increase in the percent relative value of BV of Tartrazine about 3% and there were quite increase in the percent relative value of Hb and Hct observed for different colorants