الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
Abstract
SUMMARY
Over recent years the food industry has been undergoing major change. To meet growing variations in demand and increasingly specific requirements from consumers, the food industry needs to display a huge capacity for innovation. Nowadays food products must always be safe, must meet nutritional and health requirements. 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 yoghurt drink with herbal extract as source of antioxidant. This research aims to produced and evaluated function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) as source of antioxidants and detected the probable anti-hepatitis effect in Albino rats against carbon tetrachloride (CCL4) induced liver injury and the study was contained tow parts as follows:
Part I: Production and properties of functional flavoured yoghurt drink fortified with different types of herbal extracts as sources of antioxidant.
This part of the study was planned to produce of functional flavoured yoghurt drink fortified with different types (Ginger, Amla and Curcuma extract) of herbal as sources of antioxidant. Some chemical, functional, microbiological, rheological and sensory properties of different functional flavoured yoghurt drink samples were determined. The data obtained and recommended results can be summarized as follows:
1- Some-physiochemical properties of different water herbal extracts (Ginger, Amla, Curcuma) as sources of antioxidant. The data showed that, there were no significant differences in total solids, total protein, ash, fat contents, Acidity and pH values among all herbal extracts Ginger, Amla and Curcuma.
2- Some chemical composition of different flavored yoghurts drink fortified with different types of herbal extracts.The data showed that there were no significant differences between functional flavoured yoghurt drink containing herbal extract exhibited and control treatment in total solids, fat, protein, ash, and lactose content.
3- Yoghurt drink without additives (control) had the highest pH value among all treatments and functional flavoured yoghurt drink fortified different types of herbal extract were had the lowest pH value.
4- Addition of different types of herbal extracts in yoghurt drink caused the significant difference in pH value.
5- The pH value of all the samples were decreased during storage period.
6- Yoghurt drink without additives (control) had the lowest titratable acidity among all treatments and functional flavoured yoghurt drink fortified different types of herbal extract were had the highest titratable acidity.
7- The data revealed the curcuma treatments had highest titratable acidity among all treatments.
8- The titratable acidity of all the samples were increased during storage period.
9- Significant differences were obsorved in total phenolic content, scavenging activity and FRAB among all herbal extracts. Curcuma, ginger and amla extracts it could be reported that, could be as source of total phenolic content and free radical scavenging
10- Functional flavoured yoghurt drink fortified with different herbal extract exhibited significant nearly antioxidants content than the same of control treatment.
11- The data revealed the curcuma treatments had highest antioxidants content among all treatments.
12- The antioxidants activity of all the samples were decreased during storage period.
13- Functional flavoured yoghurt drink fortified with different herbal extract exhibited significant nearly total phenols contents than the same of control treatment.
14- The data revealed the curcuma treatments had highest total phenols contents among all treatments.
15- The total phenols contents of all the samples were decreased during storage period.
16- Functional flavoured yoghurt drink fortified with different types of fruit herbal extract significant higher viscosity value than of control (without herbal extract).
17- The data revealed the curcuma treatments had highest viscosity value among all treatments.
18- The viscosity values of all the samples were increased during storage period.
19- Functional flavored yoghurt drink containing herbal extract exhibited significant differences of Serum separation compared of control yoghurt drink treatment (without herbal extract).
20- The Serum separation slightly increased in all treatments as the refrigerated storage period progressed up to 14 days.
21- The data revealed the control treatments had highest Serum separation value among all treatments.
22- Addition of herbal extract had significantly effect on the lactic acid bacteria growth.
23- Treatments fortified with curcuma extract was the lowest lactic acid bacteria, while control yoghurt drink treatment was the highest lactic acid bacteria, among all treatments.
24- The results also revealed that, all yoghurt drink samples both plain and functional flavoured yoghurt drink contained the recommended levels of lactic acid bacterial count (106 -107 log cfu/g).
25- Number of lactic acid bacteria gradually decreased along the storage period reaching the minimum counts at the end of storage period.
26- The results indicated that yeast and molds counts increased progressively during storage.
27- Coliform bacteria was not detected in all yoghurt drink samples either when fresher and during the refrigerated storage.
28- Sensory evaluation results showed that there were significant differences among all functional flavoured yoghurt drink samples.
29- The data revealed the ginger extract treatments had highest total score among all treatments followed by control treatment.
30- from such study, some of herbal extract such as Ginger, Amla, and Curcuma extract could be used as good source of antioxidants in production of acceptated functional drinking yoghurt.
Part II: Hepatoprotective evaluation of functional flavoured yoghurt drink fortified fortified with different types of herbal extracts (30%).
This part of this study was planned to hepatoprotective evaluation of functional flavoured yoghurt drink fortified with herbal extracts (Ginger, Amla, Curcuma) as source of antioxidants. The animal were housed individually in stainless steel cages and were fed with their respective diet and water for 4 weeks at 20-22 ºC ±1 ºC, 60 % relative humidity and 12 hours light and 12 hours dark conditions. 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 functional flavoured yoghurt drink fortified with 30% ginger extract, group (III) rats fed a commercial diet + 5g functional flavoured yoghurt drink fortified with 30% amla extract, group (IV) rats fed a commercial diet + 5g functional flavoured yoghurt drink fortified with 30% curcuma extract. Biological experiment were done after 28 days of feeding. The data obtained and recommended results can be summarized as follows:
1- The data showed a gradual increase in body weight of all the animals with advancing the experimental period.
2- The results showed that feeding on functional flavoured yoghurt drink containing different herbal extract caused the significant effect in increasing body weight of rats which approached to the normal weight of negative rats group.
3- The results showed that feeding on functional flavoured yoghurt drink caused the significant effect in decreasing liver and kidney weights of rats which approached to the normal weight of negative rats group.
4- The results showed after feeding hepatic fibrosis rats on functional flavoured yoghurt drink for 28 days, lead to gradually decreased in ALT and AST values with advancing feeding period till reached their lowest values after 28 days.
5- After feeding on functional flavoured yoghurt drink for 28 days, total protein values gradually increased with advancing feeding period till reached their higher values after 28 days.
6- The results showed after feeding hepatic fibrosis rats on functional flavoured yoghurt drink for 28 days, , lead to gradually decreased in creatinine and urea values with advancing feeding period till reached their higher values after 28 days.
7- The histopathological changes in pretreated groups with functional yoghurt drink as compared to that induced with CCl4 alone indicated marked protective effects of these substances.
8- Based on the results, it could be concluded that functional flavoured yoghurt drink fortified with ginger, amla, and curcuma extract a potential antioxidant could be used as stable functional food for hepatoprotective. These products were able to protect liver against the oxidative stress of CCl4. Curcuma yoghurt drink was effective than amla and ginger drinking yoghurt. So, the curcuma, Ginger or Amla extract could be used as natural antioxidants to enhance the antioxidant properties of functional foods.