Bulletin of the National Nutrition Institute of the Arab Republic of Egypt最新文献

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Quality Characteristics of Black Olive Paste with Natural Flavors “Dried Basil and Tomatoes” 天然香料“罗勒干、番茄干”黑橄榄酱的品质特征

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt Pub Date : 2018-06-01 DOI: 10.21608/BNNI.2018.14165

E. El-Attar, Naglaa El-Gazaar, S. El-Magoli

{"title":"Quality Characteristics of Black Olive Paste with Natural Flavors “Dried Basil and Tomatoes”","authors":"E. El-Attar, Naglaa El-Gazaar, S. El-Magoli","doi":"10.21608/BNNI.2018.14165","DOIUrl":"https://doi.org/10.21608/BNNI.2018.14165","url":null,"abstract":"Commercial pickled black olives were prepared into paste after pitting, washing, grinding and natural flavors (Dried Basil and Tomatoes) were added each at 10% of paste. Flavored paste was filled in glass jars covered with olive oil and stored for 180days at room temperature. Olive paste samples were analyzed for physicochemical properties and sensoryevaluation.PH values of the pastes were ranged 3.20 to 4.30.There were significant difference between olive paste without addition and olive paste with basil after 180days of storage, on other hand the olive paste with dried tomatoeshad no significant difference after storage. HPLC results show differences of phenolic compounds between pastes. The processing and storage time increased the chromaticity coordinate L*, a* and b* in the samples. Texture analysis showedsignificant difference only of olive paste with dried tomatoes.Sensory evaluation appeared some of differences of samples, the odor of olive paste with basil andappearance of olive paste with tomatoeshad a highly pleasant, but the olivepaste without addition had ahighly pleasant of taste and overall acceptability.","PeriodicalId":9493,"journal":{"name":"Bulletin of the National Nutrition Institute of the Arab Republic of Egypt","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75619460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of feeding sweet orange peels on bloodglucose and lipid profile in Diabetic and hypercholesterolemic 饲用甜橙皮对糖尿病和高胆固醇血症患者血糖和血脂的影响

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt Pub Date : 2018-06-01 DOI: 10.21608/BNNI.2018.14163

E. Hammad, Magda Kostandy, D. El-Sabakhawi

{"title":"Effect of feeding sweet orange peels on bloodglucose and lipid profile in Diabetic and hypercholesterolemic","authors":"E. Hammad, Magda Kostandy, D. El-Sabakhawi","doi":"10.21608/BNNI.2018.14163","DOIUrl":"https://doi.org/10.21608/BNNI.2018.14163","url":null,"abstract":"range peels (Citrus sinensisL) contain fiber and antioxidant which are beneficial to our health. Presentstudy aimed to investigate the effects of different doses of orange peels on blood glucose, lipid profile and some physiological parameters as liver and kidney functions in diabetic and hypercholesterolemic rats. Rats were divided into 3 main groups, first main group negative control, second main group diabetic rats and third main group hypercholesterolemia. Second and third main groups were divided into four subgroups (six rats / group) and fed with different diet levels of orange peels (5%, 7.5%, and 10%) for 28 days. Bodyweight gain, feed intake, feed efficiency ratio and relative weight of some organs were calculated at the end of experiment. Fasting blood sample were taken for determination of serum glucose, total cholesterol, triglycerides, creatinine, urea, aspartate aminotransferase (AST) and alanine aminotransferase (ALT). There was a significant reduction in both serum total cholesteroland Triglycerides in all treated groups with orange peels. The higher peels doses improved liver and kidney functions. However, the highest reduction was achieved by feeding diabetic rats with 10% orange peels. Study concluded orange peels ameliorated blood glucose, lipid profile and liver, kidney function.","PeriodicalId":9493,"journal":{"name":"Bulletin of the National Nutrition Institute of the Arab Republic of Egypt","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91529299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

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