الفهرس 
Introduction
Materials and MethodsOnly 14 pages are availabe for public view
 |  | from | 300 |  |  |
| | | from | 300 | | |
Abstract
The study aimed to find out the effect of a partly substitutions of fermented milk solids (Yoghurt, Acidphilus milk, Plantarum milk and Bifidus milk) by Huless Barley Whole Flour on 1) Final product properties.
The result revealed that 1) Barley substitutions decreased pH values and the incubation time of all products. Ash, fat, protein, decreased by barley substitutions and especially during storage. Crude fiber increased by barley substitution, however it decreased during storage, Soluble sugars were at the opposite trend. Barley act as a stabilizer in all products. 2) Barley had prebiotic effect by activation of lactic acid bacteria. 3) Fecal Lactic acid bacteria increased by barley and the decrease was observed in Coliform and Total bacterial count in rats. 4) Barley restricted body weight increase as compared to the control fermented milk. It significantly restricted rising of serum glucose in Acidophilus and Bifidus milks. Feeding on any of Barley acidophilus, Barley bifidus then Barley yoghurt restricted serum total cholesterol elevation. It is recommended that fermented milks contains from 25% to 50% Barley Suspention (3% barley) supported the presence of friendly bacteria in rats feces and controlled serum cholesterol levels.