الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Functional foods have recently emerged as a novel sector of health
enhancing products, functional foods are diverse groups, including
conventional foods, such as drinking yoghurt, or they can be specifically
enhanced, such as fortified drinking yoghurt with fruit pulp as source of
antioxidant. This research aims to improving the properties of plain
drinking yoghurt by adding different types and ratios of stabilizers and
production of new functional flavoured drinking yoghurt fortified with
blueberries, guava pulp and carob extracts as source of antioxidants.
Furthermore, study the potential hepatoprotective of different flavoured
drinking yoghurt (fortified was blueberries, guava pulp and carob extract)
as a source of antioxidants against CCL4 induced liver injury in albino
rats. The study was done in three parts:
The first one was planned to improving the drinking yoghurt
quality (specially viscosity and serum separation properties). Drinking
yoghurt made from different ratios of yoghurt (25, 50 and 75%), and
different types (Pectin and Guar Gum), and ratios (0.2 and 0.4%) of
stabilizers. Some chemical, microbiological, rheological and sensory
properties of different drinking yoghurt samples were determined.
Increasing the ratio of yoghurt base in drinking yoghurt caused significant
higher in total solids, fat, protein and ash contents in final product.
Addition of stabilizers such as gaur gum and pectin had significant effect
on improving viscosity and serum separation in final products compared
with samples made without stabilizers. Types and ratio of stabilizers used
did not effect on Streptococcus thrmophilus and Lactobacillus delbrueckii
ssp. bulgaricus bacteria counts of the different drinking yoghurt. There
were significant differences in appearance and consistency scores
between the samples made without stabilizers and all different drinking
yoghurt samples. The drinking yoghurt containing 75% yoghurt base
ranked higher flavor scores than using 50 and 25% yoghurt base.
The second part of this study was planned to produce of
functionally flavoured drinking yoghurt fortified with different types
(blueberries (BP), guava pulp (GP) and carob extract (CE)) and ratios (5,
10 and 15%) of fruit as sources of antioxidant. Some chemical,
functional, microbiological, rheological and sensory properties of
different functionally flavoured drinking yoghurt samples were
determined. Significant differences were observed in, total solid, ash, pH,
TA, antioxidant activity, total phenolic, vitamin C, dietary fiber content
and viscosity values of all treated samples and control (without fruit
pulp). Addition of fruit pulp had significant effect on the viability of the
lactic acid bacteria strains. All the functionally flavoured drinking
yoghurt samples, however, contained more or less the recommended
levels of (106–107 cfu /g) lactic acid bacteria at the end of the refrigerated
storage. Yeasts and moulds count was higher in functionally flavoured
drinking yoghurt fortified fruit pulp compared with the control sample
(without fruit pulp) increased significantly during storage at 5±1oC. The
functionally flavoured drinking yoghurt fortified with carob extract
ranked higher flavor scores than using blueberries and guava pulp.
The third part of this study was planned to hepatoprotective
evaluation of functionally flavoured drinking yoghurt fortified with 15%
from blueberries, guava pulp or carob extract. Thirty-six rates were
divided into six main groups of six animals each. The first group control
(-) rats fed a commercial diet, second group control (+) rats fed a
commercial diet, group (I) rats fed a commercial diet + 5g drinking
yoghurt, group (II) rats fed a commercial diet + 5g functionally flavoured
drinking yoghurt fortified with 15% blueberries pulp, group (III) rats fed
a commercial diet + 5g functionally flavoured drinking yoghurt fortified
with 15% guava pulp, group (IV) rats fed a commercial diet + 5g
functionally flavoured drinking yoghurt fortified with 15% carob extract.
Biological experiment were done after 28 days of feeding. Feeding on
functionally flavoured drinking yoghurt caused the significant effect in
increasing body weight of rats and decreasing liver and kidney weights of
rats, which approached to the normal weight of negative rats group. After
feeding hepatic fibrosis rats on functionally flavoured drinking yoghurt
for 28 days, lead to gradually decreased in ALT, AST, creatinine, urea
and malondialdehyde (MDA) values with advancing feeding period till
reached their lowest values after 28 days. Total protein, albumin and
glutathione (GSH) values were gradually increased with advancing
feeding period till reaching their higher values after 28 days. The
histopathological changes in pretreated groups with functional drinking
yoghurt fortified with blueberries, guava pulp and carob extract as
compared to that induced with CCl4 alone indicated marked protective
effects of these substances.
Key words: Functional Food, Drinking Yoghurt, Guar Gum, Pectin,
Blueberries pulp, Guava pulp, Carob Extract,
Hepatoprotective