CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS

Document Type : Original Article

Authors

Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt

Abstract

 
This study indicate the importace of some herbs as source of bioactive compounds such as thyme , sumac and carob on the  chemical, sensory and biological evaluation of bread . Where, bread was prepared by adding thyme, sumac and carob at 1, 2.5% and 5% levels to wheat flour (72% extraction). Chemical composition, phenolic compounds, antioxidant activity (DPPH) and sensory evaluation  of prepared bread were determined. Biological evaluation also conducted on hypercholesterolemic rats fed on diets containing  thyme, sumac  and carob bread for 45 days.The results showed that bread containing these herbs  reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased  and showed     a significant decrease  in serum ALT and AST enzymes . So it can be suggested that thyme, sumac and carob can be used in bread preparation  at level 2.5% for lipid profil lowering and liver functions improvement .

Keywords

Journal of Food and Dairy Sciences
Volume 6, Issue 7
July 2015
Pages 481-499

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