Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia
ABSTRACTThis study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, textural and sensory analysis of functional yogurts...
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2206064 |
| _version_ | 1797202479508619264 |
|---|---|
| author | Umrah Zafar Aneela Hameed Adnan Amjad Muhammad Sameem Javed Muhammad Inam Afzal Muhammad Umer Rasha Hamed Al-Serwi Tahira Batool Qaisarani Muhammad Imran Muzzamal Hussain Muhammad Junaid Anwar Farzana Siddique Raheel Suleman Entessar AL JBawi |
| author_facet | Umrah Zafar Aneela Hameed Adnan Amjad Muhammad Sameem Javed Muhammad Inam Afzal Muhammad Umer Rasha Hamed Al-Serwi Tahira Batool Qaisarani Muhammad Imran Muzzamal Hussain Muhammad Junaid Anwar Farzana Siddique Raheel Suleman Entessar AL JBawi |
| author_sort | Umrah Zafar |
| collection | DOAJ |
| description | ABSTRACTThis study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, textural and sensory analysis of functional yogurts were performed. The enrichment of 6% barley flour and barley bran in yogurt improved the viscosity, textural, physicochemical and sensory attributes. The barley bran and flour-enriched yogurt improved the growth of probiotics in T3 and T6. A hypercholesterolemic rats study was conducted and observed that lipid profile improved and glucose significantly decreased in response to functional yogurts. The improvement in functions of ALT (71.83 ± 1.61, 67.03 ± 1.67 and 62.33 ± 2.08 U/L), AST (245.17 ± 1.04, 231.33 ± 3.06 and 223.60 ± 2.79 U/L) and ALP (271.33 ± 1.53, 208.83 ± 1.26 and 189.37 ± 0.78 U/L) was observed G1, G4, and G5 groups, accordingly. It was concluded that barley bran exhibited greater potential than barley flour in the improvement of yogurt quality and hypercholesterolemia management. |
| first_indexed | 2024-03-11T18:20:20Z |
| format | Article |
| id | doaj.art-a24cc23edf564218a352f6133b0678c1 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:04:06Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a24cc23edf564218a352f6133b0678c12024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611177118910.1080/10942912.2023.2206064Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemiaUmrah Zafar0Aneela Hameed1Adnan Amjad2Muhammad Sameem Javed3Muhammad Inam Afzal4Muhammad Umer5Rasha Hamed Al-Serwi6Tahira Batool Qaisarani7Muhammad Imran8Muzzamal Hussain9Muhammad Junaid Anwar10Farzana Siddique11Raheel Suleman12Entessar AL JBawi13Department of Food Science and Technology, Faculty of Agriculture & Environmental Science, Muhammad Nawaz Shareef University of Agriculture, Multan, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, PakistanDepartment of Biosciences, COMSATS University Islamabad, Islamabad, PakistanDepartment of Biosciences, COMSATS University Islamabad, Islamabad, PakistanDepartment of Basic Dental Sciences, College of Dentistry, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Agriculture, Engineering and Technology, Ghazi University, Dera Ghazi Khan, PakistanDepartment of Food Science and Technology, University of Narowal-Pakistan,Narowal, PakistanDepartment of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, PakistanInstitute of Food Science and Nutrition, Faculty of Agriculture, University of Sargodha, Sargodha, Punjab, PakistanInstitute of Food Science and Nutrition, Faculty of Agriculture, University of Sargodha, Sargodha, Punjab, PakistanAgricultural Extension Directorate, MAAR, Damascus, SyriaABSTRACTThis study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, textural and sensory analysis of functional yogurts were performed. The enrichment of 6% barley flour and barley bran in yogurt improved the viscosity, textural, physicochemical and sensory attributes. The barley bran and flour-enriched yogurt improved the growth of probiotics in T3 and T6. A hypercholesterolemic rats study was conducted and observed that lipid profile improved and glucose significantly decreased in response to functional yogurts. The improvement in functions of ALT (71.83 ± 1.61, 67.03 ± 1.67 and 62.33 ± 2.08 U/L), AST (245.17 ± 1.04, 231.33 ± 3.06 and 223.60 ± 2.79 U/L) and ALP (271.33 ± 1.53, 208.83 ± 1.26 and 189.37 ± 0.78 U/L) was observed G1, G4, and G5 groups, accordingly. It was concluded that barley bran exhibited greater potential than barley flour in the improvement of yogurt quality and hypercholesterolemia management.https://www.tandfonline.com/doi/10.1080/10942912.2023.2206064Hypercholesterolemiaprobioticsbarley bran yogurtbarley flour yogurtcholesterol levels |
| spellingShingle | Umrah Zafar Aneela Hameed Adnan Amjad Muhammad Sameem Javed Muhammad Inam Afzal Muhammad Umer Rasha Hamed Al-Serwi Tahira Batool Qaisarani Muhammad Imran Muzzamal Hussain Muhammad Junaid Anwar Farzana Siddique Raheel Suleman Entessar AL JBawi Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia International Journal of Food Properties Hypercholesterolemia probiotics barley bran yogurt barley flour yogurt cholesterol levels |
| title | Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| title_full | Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| title_fullStr | Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| title_full_unstemmed | Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| title_short | Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| title_sort | potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia |
| topic | Hypercholesterolemia probiotics barley bran yogurt barley flour yogurt cholesterol levels |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2206064 |
| work_keys_str_mv | AT umrahzafar potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT aneelahameed potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT adnanamjad potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muhammadsameemjaved potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muhammadinamafzal potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muhammadumer potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT rashahamedalserwi potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT tahirabatoolqaisarani potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muhammadimran potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muzzamalhussain potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT muhammadjunaidanwar potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT farzanasiddique potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT raheelsuleman potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia AT entessaraljbawi potentialofbarleyenrichedyogurttoimproveprobioticgrowthforthemanagementofhypercholesterolemia |