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المجمة العممية المحكمة لدراسات وبحوث التربية النوعية
المجمة العممية المحكمة لدراسات وبحوث التربية النوعية
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Abstract: |
The present study was conducted to evaluate physicochemical,
rheological, microbiological, antioxidant and sensory properties of
probiotic fermented camel milk made from camel milk mixed with Oat
milk. Fermented camel milk was made from camel milk served as a
control, and the other treatments were made from camel milk after
mixing with 25 and 50 % Oat milk. Results revealed that mixing of
camel's milk with Oat milk were more effective in increasing the total
solids, protein, ash, fiber , acidity , viscosity, phenolic content and
antioxidant activity and these increments were proportional to the mixing
ratio. Fermented camel milk containing 50 % Oat milk had the highest
scores for sensory properties compared to other fermented camel milk
treatments. This blend (fermented camel milk containing 50 % Oat milk)
was evaluated as hypoglycaemic agent streptozotocin-induced diabetic
rats. In this respect, twenty four male adult albino rats of Sprague
Dawely strain weighing 150- 185 g were divided into 4 groups as
follows: Group (1) non-treated non- diabetic rats (negative control).
Group (2) diabetic rats (received Streptozotocin (STZ), 60 mg/Kg BW)
(positive control).Group (3) diabetic rats fed on basal diet with
fermented camel milk (10g/day) by epi gastric tube. Group (4) diabetic
rats fed on basal diet with fermented camel milk containing 50 % Oat
milk (10g/day) by epi gastric tube. The treatment of diabetic rats with
fermented camel milk containing 50 % Oat milk showed a significant
decreases(p<0.001) in levels of blood glucose, malondialdehyde (MDA),
low density lipoprotein (LDL), cholesterol (CL), triglyceride (TG),
AST, ALT , ALP, creatinin and urea and increased (p<0.001) high
density lipoprotein (HDL) and total protein and albumin in comparison
to diabetic rats. Consumption of fermented camel milk containing 50 %
Oat milk in diabetic rat groups caused significant improvement in all
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