يجب تسجيل الدخول أولا
Chemical and Biological Evaluation of Balady Bread Prepared Using Fresh Table Beet and Flour of Dried (Beta vulgaris) Table Beet
| العنوان بلغة أخرى: |
التقييم الكيميائي والبيولوجي للخبز البلدي المدعم باستخدام بنجر المائدة الطازج والجاف |
|---|---|
| المصدر: | مجلة التربية النوعية والتكنولوجيا |
| الناشر: | جامعة كفر الشيخ - كلية التربية النوعية |
| المؤلف الرئيسي: | الدميري، ميرفت إبراهيم (مؤلف) |
| المؤلف الرئيسي (الإنجليزية): | El-Demiry, Mervat I. |
| مؤلفين آخرين: | المغنى، أمل سامى (م. مشارك) , عبدالسميع، ريهام رفعت (م. مشارك) , عون، مصطفى أحمد (م. مشارك) |
| المجلد/العدد: | ع4 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2019
|
| الشهر: | يونيو |
| الصفحات: | 389 - 408 |
| ISSN: |
2314-7458 |
| رقم MD: | 1049216 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Balady Bread | Table Beet | Glucose Level | Serum Lipid Profile | Antioxidants | Kidney Enzymes | Liver Enzymes
|
| رابط المحتوى: |
عدد مرات التحميل
6
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| 001 | 1786763 | ||
| 041 | |a eng | ||
| 044 | |b مصر | ||
| 100 | |a الدميري، ميرفت إبراهيم |g El-Demiry, Mervat I. |e مؤلف |9 567954 | ||
| 245 | |a Chemical and Biological Evaluation of Balady Bread Prepared Using Fresh Table Beet and Flour of Dried (Beta vulgaris) Table Beet | ||
| 246 | |a التقييم الكيميائي والبيولوجي للخبز البلدي المدعم باستخدام بنجر المائدة الطازج والجاف | ||
| 260 | |b جامعة كفر الشيخ - كلية التربية النوعية |c 2019 |g يونيو | ||
| 300 | |a 389 - 408 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b This study was carried out to utilize different levels of fresh table beet and flour of dried table beet by partial replacement (10, 20, 30 and 40%), as a source of protein and fibers of wheat flour making balady bread. Organoleptic properties of prepared balady bread was evaluated. Also gross chemical composition, caloric value and its biological effect on diabetic rats fed on prepared diets were studied. The results of sensory evaluation showed that samples of balady bread fortified with 10 and 20% fresh table beet and flour of dried table beet was acceptable from panelist more than 30 and 40 % of fresh table beet and flour of dried table beet. For color, flavor, roundness, crumb distribution, separation of layer and over all acceptability of balady bread fortified with 10 % fresh table beet showed non significant difference (p<0.05) between it and control sample (wheat flour 85%) and significant difference (p<0.05) between it and control sample to appearance, and showed non significant difference in all parameters (p<0.05) between balady bread with 20% fresh table beet and control sample except appearance, roundness and crumb distribution. Their was non significant difference (p<0.05) between balady bread with % 10 flour of dried table beet and control sample in all parameters and showed significant difference (p<0.05) between balady bread with 20% flour of dried table beet and control. The results of gross chemical composition showed a significant increase (p<0.05) in protein and fiber and showed significant decreased (p<0.05) in caloric value by increasing 10 and 20% fresh table beet and 10 and 20% flour of dried table beet. The biological assay results indicated that feeding rats on balady bread with 10, 20 % fresh table beet and flour of dried table beet caused decreased in glucose level. Body weight gain and feed intake of rats were significantly (p<0.05) affected by fresh table beet and flour of dried table beet replacement, while feed efficiency ratio values of rats were not significantly (p<0.05) affected by balady bread with 10 and 20% fresh table beet and flour of dried table beet. Total cholesterol (TC), triglycerides (TG), low density lipoprotein cholesterol (LDL-c) and atherogenic index were significantly decreased (p<0.05) by replacement balady bread with 10 and 20 % fresh table beet and flour of dried table beet. Results indicated that malondialdihyde was decreased but enzyme of catalase was increased by replacement balady bread with 10 and 20 % fresh table beet and flour of dried table beet. Live enzyme were significantly decreased (p<0.05) by replacement balady bread with 10 and 20 % fresh table beet and flour of dried table beet. | ||
| 653 | |a الخبز البلدي |a التقييم الكيميائي |a التقييم البيولوجي |a مضادات الأكسدة |a الشمندر |a البنجر |a سكر الدم |a إنزيمات الكبد | ||
| 692 | |b Balady Bread |b Table Beet |b Glucose Level |b Serum Lipid Profile |b Antioxidants |b Kidney Enzymes |b Liver Enzymes | ||
| 700 | |9 567957 |a المغنى، أمل سامى |e م. مشارك | ||
| 773 | |4 التربية والتعليم |6 Education & Educational Research |c 027 |e Journal of Specific Education and Technology |f Maġallaẗ Al-Tarbyyah Al-Nawʿya W Al-Tiknuluġya |l 004 |m ع4 |o 2103 |s مجلة التربية النوعية والتكنولوجيا |v 000 |x 2314-7458 | ||
| 700 | |a عبدالسميع، ريهام رفعت |g Abdelsamea, Reham R. |e م. مشارك |9 567956 | ||
| 700 | |9 567955 |a عون، مصطفى أحمد |g Owon, Mostafa A. |e م. مشارك | ||
| 856 | |u 2103-000-004-027.pdf | ||
| 930 | |d y |p y |q n | ||
| 995 | |a EduSearch | ||
| 999 | |c 1049216 |d 1049216 | ||
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