Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.

Gluten-Free Crackers Preparation

Gluten free crackers enriched with rice flour ,lentil flour and quinoa flour is an innovative and highly nutritious snacks product. The current study was carried out to make gluten free crackers of high quality for celiac disease patients. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was determined. Also, chemical composition for gluten free crackers blends was determined and the results showed that ash, protein, ether extract and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour than that blend prepared using rice flour. All sensory properties of free gluten crackers blends B2, B3, B4 and B5 prepared using rice flour, lentil flour, and quinoa flour were somewhat higher than crackers prepared from rice flour B1. Hardness decreased from 74.97 newton in blend (1) made from 100% rice flour to 35.19 newton in blend (5) made from 50% rice flour, 25% lentil flour and 25% quinoa flour. Finally, it could prepare some bakery products using raw materials free of gluten such rice flour, lentil flour and quinoa flour with high quality that are proper for celiac disease patients.