Effects of Fortification Stirred Yoghurt with Red Beet Powder (RBP) on Hypercholesterolemia Rats

Abstract

The effects of stirred yoghurt fortified with red beet powder (RBP) on hypercholesterolemia rats were investigated during this study. Flavored yoghurts were evaluated for fibers and total phenolic compounds, identification of phenolic compounds of reed beet (RBP) powder. The chemical composition, physicochemical and rheological properties, color measurements and sensory evaluation of resultant yoghurt were evaluated. Thirty male rats were separated into 5 groups, group one negative control, as the other groups were organized hypercholesterolemia groups for two weeks after that, divided to 4 subgroups chase the 1st subgroup present while, positive control, the 2nd subgroup was fed on stirred yoghurt ,the 3rd and the 4th subgroups were given stirred yoghurt containing red beet powder at levels (1% and 2%) respectively. The results revealed that beet root powder had 7.5% fiber and high amount of total phenolic 12.18 mg/g. The level of phenolic compound in RBP there was a large difference with the identified components. The TS content of stirred yoghurt fortified with red beet powder (RBP) was increased by increasing the percentage added and increase the protein content. While the fat content decreasing. Generally, the higher per cent resulted in increasing viscosity value of yoghurt. Stirred yoghurt containing RBP had significant deferent of colour measurements and improved yoghurt properties for overall acceptability. Also, stirred yoghurt containing of RBP had significant different decreasing in organ weights (heart, liver and kidney) of the experimental rats. This study in all rats’ groups fed on stirred yoghurt containing of RBP decreasing of blood lipid profile (T.G, T.C and LDL-c values) and significantly increased the HDL cholesterol. On the other hand, results illustrated of positive group significant increase in liver enzymes (ALT, AST) and (uric acid and creatinine) kidney functions compared with yoghurt containing of RBP which decreased. The histopathological examination of heart, liver and kidney demonstrated more or less normalized in the rat’s groups fed on stirred yoghurt containing RBP compared to the positive group. Thus, the study descriptions that stirred yoghurt containing RBP have rich phenolic compounds and protect against hypercholesterolemia diseases.

Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

“…T0 recorded the lowest viscosity of 0.5987, while T3 recorded the highest viscosity of 1.0063 ( Table 2 ). Viscosity values recorded were lower than those reported by Shalaby and Hassenin[ 32 ], for stirred yoghurt incorporated with red beet powder (1 % and 2 % concentration) which ranged between 3.2 and 3.7 Pa s at a temperature of 6 °C. Lower viscosity values recorded in this study could be due to the temperature (18 ± 0.1 °C) at which the viscosity was measured as compared to the temperature at which it was measured by Shalaby and Hassenin [ 32 ].…”

“…This could be due to the higher concentration (10 %) of beetroot juice used as compared to the highest concentration of 8 % used in this present study. Shalaby and Hassenin[ 32 ], also reported an L* value of 59.48 for yoghurt incorporated with 2 % beetroot powder which was higher than 58.49 recorded for yoghurt incorporated with 2 % beetroot puree in this study. Higher value for L* indicates a lighter pink colour which implies that yoghurt incorporated with 2 % beetroot powder had a lighter colour as compared to yoghurt incorporated with 2 % beetroot puree in this study.…”

Biochemical Profile and In Vitro Therapeutic Properties of Two Euhalophytes, Halocnemum strobilaceum Pall. and Suaeda fruticosa (L.) Forske., Grown in the Sabkha Ecosystem in the Algerian Sahara

“…Beta vulgaris L. (root) contains catechol, ferulic acid, o-Coumaric acid, cinnamic acid, myricetin, neringenin, coumarin acid, resorcinol, and naphthaline, which are also absent in both H. strobilaceum and S. fruticosa extracts. These compounds have been reported to possess various biological activities, such as antioxidant, antibacterial, and anticancer activities [35][36][37], suggesting that the studied plants may not have the same potential as Beta vulgaris L. (root) in terms of their bioactive compound content.…”