ABSTRACT
Different sources and ratios of soluble fiber and non digestible oligosaccharides were used in production of food product which can be used as functional food for management or overweight and/or obese people. For this purpose, crackers were prepared using Jerusalem artichoke flour or barley meal in ratios of 20, 35 and 50%. The obese female albino rats model was produced by feeding a high fat diet [40%] for 12 weeks. At the end of feeding period, increases in body weight, serum lipid profiles and glucose level were observed while liver enzymes showed non significant changes, moreover, increases in both cholesterol and triglycerides in liver were found. The obese rats were fed on basal diet and crackers containing different ratios of j. Artichoke flour or barley meal for 60 days. Decrease in body weight in all obese treated groups was observed, also serum lipid profiles and glucose level as well as lipids of liver return back to their initial values, the variation in values might be attributed to the type and ratio of fiber. The highest recovery was observed in j. Artichoke flour groups as a source of inulin, while barley meal came in the second place. Improvement results were observed according to the increase of fiber ratio from each source of fibers. The histological examination for tissue confirmed the previous results. Therefore it can be concluded that j. Artichoke flour can be used as a good source of fibers to produce weight management for overweight and/or obese people followed by barley meal
ABSTRACT
Physicochemical properties and sensory evaluation of beef sausage samples containing Monascus pigments were followed during 90 days of storage at -18°C. The cooking yield of control beef sausage samples [containing 3% starch] was the lowest initial cooking and achieved a level of 82.9% and almost the highest value of cooking loss [17.11%]. While, the beef sausage samples containing 0.25% dry red rice showed the highest initial cooking yield [91.11%] and the lowest cooking loss [8.87%]. The water holding capacity [WHC] of all samples decreased progressively, throughout the storage period. Control samples had the lowest WHC after 90 days of storage at -18°C when compared with other samples containing Monascus pigments and all samples tended to decrease in plasticity. The chemical constituents of beef sausage samples were affected by freezing and storage period. The moisture, protein and ash contents were gradually decreased with increasing the storage period and vice versa for fat content. The results indicated that, thiobarbituric acid [TEA] values increased with increasing the storage period, and the control samples recorded the highest TBA values after 90 days of frozen storage. For the total volatile nitrogen [TVN] values, all samples had a slight increase in TVN values during frozen storage. Storage of different samples at -18°C for 90 days considerably reduced the counts of the initial total bacterial, total Coliform and Staphylococcus sp. of beef sausage samples. The sensory evaluation of cooked beef sausage samples indicated that, the samples containing 0.3% and 0.45% dry biomass and 0.5% and 0.75% dry red rice gave a higher rating than the other samples. Results indicated that, high scores for the parameters of appearance, juiciness, tenderness, colour, aroma and overall acceptability for samples containing 0.3% and 0.45% of dry biomass, 0.25, 0.5 and 0.75% of dry red rice, 0.5% of red corn bran and 0.75% of dry red bagasse and proteilan mixture