effect of different sources of fibers on hyperglycemia in rats

This work has been done to investigate the effect of using insoluble and soluble fibers together in the diet on hyperglycemia in rats. The first part of the study included analysis of raw materials; wheat bran [WB], arabic gum [AG] and sugar cane bagasse [SCB] were subjected to the following chemical analysis: [moisture, carbohydrate, protein, fat, ash and fibers. The second part of the study was carried out on 60 male weanling albino rats [100 - 120 gm]. They were divided into 10 groups [6 rats / group]. Group [1] fed on basal diet [normal control group], group [2] fed on basal diet + alloxan [diabetic control group], group [3] fed on basal diet and given 10% AG, group [4] fed on basal diet and given 10% SCB, group [5] fed on basal diet and given 10% WB group [6] fed on basal diet and given 10% SCB + AG, group [7] fed on basal diet and given 15% SCB + AG, group [8] fed on basal diet and given 10% WB + AG, group [9] fed on basal diet and given 15% WB + AG and group [10] fed on basal diet and given 15%, WB. At the end of the experimental period [after six weeks] rats were scarified and blood was collected. Liver, kidneys, spleen, and heart were removed from each rat and weighed. Blood samples were collected, serum was separated for estimating glucose, urea, crcatinine, cholesterol, HDL-c, LDL-c, VLDL-c, Al, triglycerides [TG] and minerals [calcium and iron]. The livers of rats were examined for histolopathological changes. There were significant reduction in liver weight / body weight in rats fed on tested diets containing 10% SCB plus AG and 15% WB plus AG. Also, there was a significant reduction in blood glucose and TC as compared to diabetic control group. There was an increase in the level of [HDL-c] for the treated group with 10% AG. The level of [TG] was significantly lower for the treated groups with 15% SCB plus AG and 10%SCB plus AG. Hence we suggest that, these by- products could be used in bakery products fortification

Preparation and evaluation of low and free gluten formulas for bakery products

This study was conducted to prepare and evaluate low [LG] and free gluten [FG] formulas for bakery products [pan bread and shortening cake].. Flour formulas mixture were consisted of: wheat flour [WF], rice flour [RF], corn flour [CF], potato flour [PF], and soybean flour [SF] with addition of Arabic gum [AG] as [%/ wt] The rheologyical properties of different formula mixtures [farinogragh and viscoamylogragh test] and gluten content were determined. In this study the prepared formulas were tested biologically using 30 male albino rats [95 +/- 5g].Rat were divided into five groups [6 rats each] Group [1] fed on basal diet [control group], group [2] fed on basal diet [Casein free], group [3] fed on basal diet [with wheat flour], group [4] fed on basal diet [with LG formula] and the last group [5] was fed on basal diet [with FG formula] for 28 days. At the end of the experimental period rats were scarified for blood and organ collections. Blood samples were subjected to several determinations: glucose, hemoglobin, albumin as well as total protein level. Results revealed that the most acceptable formulas for low and free gluten bakery products were 35%WF+28%RF-M5%CF+15%PF+ 7%SF with 5% AG and 40%RF+30%CF +20%PF+10%SF with 5%AG, respectively for bread while the cake had the same formulas without adding Arabic gum.. The biological results showed no significant differences between the two formulas with regard to all the investigated parameters. This study recommended the use of the prepared low and free formulas mixture in production of low and free gluten products due to its beneficial effects to the celiac disease individuals