Ghoneim, G., El-Mehiry, H. (2016). Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).. Journal of Food and Dairy Sciences, 7(11), 493-499. doi: 10.21608/jfds.2016.46070
Gehan A. Ghoneim; Hanaa F. El-Mehiry. "Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).". Journal of Food and Dairy Sciences, 7, 11, 2016, 493-499. doi: 10.21608/jfds.2016.46070
Ghoneim, G., El-Mehiry, H. (2016). 'Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).', Journal of Food and Dairy Sciences, 7(11), pp. 493-499. doi: 10.21608/jfds.2016.46070
Ghoneim, G., El-Mehiry, H. Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).. Journal of Food and Dairy Sciences, 2016; 7(11): 493-499. doi: 10.21608/jfds.2016.46070
Preparation of Functional Yoghurt by using Untraditional Fruit (Passiflora edulis).
2Home Economics Dept., Faculty of Specific Education, Mansoura University, Mansoura, Egypt
Abstract
This study was aimed to evaluate the effect of using passiflora (Passiflora edulis) to produce functional yoghurt on the biochemical profile of hypothyroidism rats. Yoghourt was produced using five formulas and their chemical ,physicochemical and sensory properties were determined. Biological assay was conducted on hypothyroidism rats. It was found that gallic acid and catechol were the dominant phenolic compound in passion fruit. Also, the results indicated that yoghurt made from passiflora juice prepared by water and cow milk [1:1] (sample5) contained high amounts of crude protein and crude fat, while yoghurt made from 100% cow milk (sample1) receded a high content of ash and yoghurt made from Passiflora juice prepared by water (sample2) had ahighest content of Total carbohydrate. In addition PH was ranged from 4.51 to 4.63 as the type of yoghurt formula. Meanwhile the sensory evaluation data demonstrated that, the highest value of flavor and overall acceptability were 9.45 and 9.55 show in (sample1) and (sample5), respectively. Concerning the biological assay, the obtained results showed that feeding on functional yoghurt treated with passion fruit, decreased LDL-cholesterol and vLDL-cholesterol at the end of experimental period and increased HDL-cholesterol levels compared with(-ve group) ) and (+ve group).In addition that yoghurt enhanced with passion fruit helped to improve of liver kidney functions. On the other hand serum thyroid hormones level showed that triiodothyronine (T3) in the blood plasma was decreased in hypothyroidism groups, which fed on different yoghurt sample. Meanwhile thyroxine (T4) recorded an improvement in groups fed on yoghurt treated with passion fruit and L-thyroxin drug group (+ve). Feeding on yoghurt made from passiflora juice prepared by water and cow milk [3:1] (group 8) and [1:1] (group 7) significantly increased the level of thyroid stimulating hormone (TSH) in the blood plasma (5.02 and 4.98 µIU/ml, respectively). The previous results reported that yoghurt treated with passiflora juice helped to improve thyroid hormones level in rats.
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