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Study of Functional and Nutrition properies of fortified healthy yoghurt by milk thistle seedson experimental rats

المصدر: المجلة المصرية للدراسات المتخصصة
الناشر: جامعة عين شمس - كلية التربية النوعية
المؤلف الرئيسي: Mohamed, Safaa Talaat Cohari (Author)
مؤلفين آخرين: Ibrahim, Yasser Mahmoud (Co-Author) , Farahat, Azza Mahmoud (Super) , Ismael, Samah Mahmoud (Super)
المجلد/العدد: ع10
محكمة: نعم
الدولة: مصر
التاريخ الميلادي: 2014
الشهر: أكتوبر
الصفحات: 20 - 22
ISSN: 1687-6164
رقم MD: 702888
نوع المحتوى: عروض رسائل
اللغة: الإنجليزية
قواعد المعلومات: HumanIndex, EduSearch
مواضيع:
التغذية | اللبن | الفئران | عرض وتحليل الرسائل الجامعية
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المستخلص: The aim of this thesis is to look forward for fortification of yoghurt by different levels of siylmarin (0.4, 0.6, 0.8%) that may increase the function properties and nutritional value of yoghurt using experimental ratsby analyzing, evaluating and comparing. Results indicated that stirred yoghurt fortified with siylmarin 0.8% had significantly the highest total solids and Ash content than the others,stirred yoghurts fortified of 0.4% siylmarin had highest amount of protein compared to other tested yoghurt samples. While, there were lowest significantly different in protein content between other yoghurt samples. In acidity as lactic acid (TA %) and pH there are no significant different between yoghurt samples during storage periods compared Analysis of microscopic pathology data of liver, kidney, and spleen sections showed minor histopathological changes in rats fed on experimental diets and infected with CCL4 and treated with silymarin. The best result was the group treated with silymarin 0.8% and followed by 0.6% and 0.4% respectively.
ISSN: 1687-6164

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