Production and evaluation of some functional food for weight management

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