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العنوان
Studies on Carbohydrate Intolerance in selected Food /
المؤلف
Abdelmeseeh, Hanaa George Ishak.
هيئة الاعداد
باحث / هناء جورج اسحق عبد المسيح
مشرف / إيهاب صلاح عبد الحميد عشوش
مشرف / محمد عبدالله الحوفى
مشرف / سامح سمير رأفت نجيب
تاريخ النشر
2018.
عدد الصفحات
128 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
1/1/2018
مكان الإجازة
جامعة عين شمس - كلية الزراعة - علوم الأغذية
الفهرس
Only 14 pages are availabe for public view

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from 128

Abstract

There are a rising number of individuals suffering from carbohydrate intolerance every year (fructose – lactose – some oligosaccharides); inspite most of reactions resulting from carbohydrate intolerance are of mild forms with mild side effects, still in some cases may cause intolerable symptoms. Till now, the most commonly used methods to combat such problems is through medical drugs which still carries a lot of problematic side effects when used on long term, that’s why the need to find safe natural replacement solutions is gaining interest. This resulted in wide spread of functional food and beverage that helps to increase the body natural immunity because of its active ingredients that decrease the symptoms of carbohydrate intolerance.
In this context, the aim of the present work was to develop a novel blended juice of pomegranate-wheatgrass-lemon based functional beverage and wheat grass - fermented milk based beverage that constituted active chemical ingredients to study its role and effect on gastrointestinal system and its curative properties against intolerance of carbohydrate problems.
The results showed that sensory evaluation of the first functional beverage prepared from pomegranate juice-lemon-wheat grass blended with different formulas, that the fourth formulae was most preferred for consumption by the panelists in comparing to other blending ratios. While the second functional beverage prepared from symbiotic dairy drink prepared by fermented dairy milk fortified with probiotics blended with wheatgrass with different formulas have shown the third prepared formula was most preferred for consumption by the panelists in comparing to other blending ratios.
As regard physicochemical characteristics of different juice and their functional blends, the results shown the total acidity and pH value of wheatgrass juice are low acidic in nature. While, the pomegranate and lemon juice showed high acidity which raise the total acidity in the first functional blended juice while the acidity of the second symbiotic functional beverage was low.
The results showed an increase in antioxidant activity in wheatgrass juice (94.53%) followed by pomegranate juice (91.93%) and lemon juice (51.46%). While, the first functional blended juice recorded the highest antioxidant activity, which revealed great free radical scavenging activity (98.16%) the second symbiotic functional blended beverage showed lower antioxidant activity (63.88)%.
the results showed significant increase in the content of total flavonoids (25.25 mg /ml) in the first functional blended juice prepared from a mixture of pomegranate juice: lemon juice: wheatgrass juice with ratio 20:70:10 followed by wheatgrass juice (22.15 mg/ml) and pomegranate juice was characterized by high content of total phenols (17.45 mg/ml) followed by first functional blending juice (5.85 mg/ml) the second symbiotic functional beverage didn’t show any content of total phenols or total flavonoids.
The bacteriological evaluation of wheat grass juice, pomegranate juice, lemon juice and the prepared blended functional juices from them showed few colony growth for aerobic and anerobic microorganisms, while there was no growth of pathogenic micro organisms (salmonella & shigella, streptococcus, clostridium).
The demographic characterestics of the individuals enrolled in the study showed that the study sample included 31 volunteer, 14 were females, while 17 were males most of them were of average or high education level, the anthropometric measurements showed an increase of body mass index for males in comparison to females that reached obesity in eight males, while only four females, the ratio of real body weight to optimum body weight showed malnutrition of females when compared to males.
The results revealed that the measurement of hydrogen level in the exhaled air in the sample of the study before and after the administration of functional blended juice for one month showed significant increase in concentration of hydrogen level in exhaled air at the beginning of the experiment for the groups suffering from the symptom of carbohydrate intolerance compared to the control group. The results of this test, after one month of the treated group by functional blended juice, showed a significant decrease in the concentration of the hydrogen level in the exhaled air to reach a significant level of the control group, indicating the ability of the active compounds in functional blended juice to prevent the problems of carbohydrate intolerance.
The biochemical measurements included blood lipids (total cholesterol – triglycerides – low density lipoprotein – high density lipoprotein) - random blood sugar - liver function tests (GOT, GPT, serum protein and serum albumin), kidney function tests (creatinine clearance and blood urea nitrogen) and some measurements of blood picture (Hb and WBC), were studied in the withdrawn blood sample at the beginning of the study and after one month of administration of the functional blended juice. The results didn’t show significant difference in the results of biochemical measurements although it was noticed that there was improvement of the measurements one month after administration of the functional beverage than there levels at the beginning of the study.
Based on the results of the current study, it could be recommended to use natural extracts of wheat grass, pomegranate, lemon in the form of functional beverage blended together and administration of fermented dairy milk fortified with wheat grass juice as bevereges rich in active chemical compounds exhibit a relieve effect against carbohydrate intolerance, improve gastrointestinal functions and improve the symptoms resulting from carbohydrate intolerance.