Functional and Healthy Properties of Yoghurt adding to Green Tea and Coffee Extracts on Reducing Obese and its Complications in Rats

Abstract

The chemical composition and sensory evaluation of yoghurt adding to green tea (GTE) and coffee (GCE) extracts on obese rats were investigated. Ethanol extracts were prepared from green tea and green coffee and their total phenolic compounds and identified phenolic compounds were evaluated. Results showed that the GTE and GCE have highly antioxidant activities. Yoghurt was prepared from low fat buffalo's milk (1.5% fat) blended with 1 % of GTE or GCE. Addition of GTE or GCE had no significant effects on the chemical composition and sensory evaluation. Higher sensory scores were reported flavor for GTE and GCE yoghurt than control. It was also noticed that addition of GTE or GCE to yoghurt increased viscosity a key defensive effect on the gel-factors. Feeding of obese rats on yoghurt adding to GTE or GCE showed that significant differences low of weight compared to positive group. There were no significant differences of heart weights tissue while, kidney and liver weights tissues were significant differences. Also, fed obese rats on yoghurt supplemented with GTE or GCE decreased the lipids profile comparative with positive control group and improvement of liver and kidney functions. The best treatment was observed in yoghurt adding to green coffee beans extract which had lowest value of liver and kidney function parameters followed by yoghurt adding to green tea extract. The histopathological examination observed normalized in the groups fed yoghurt supplemented green tea and coffee beans extracts. According to this study, when added to green tea and coffee beans extracts could be increased the useful health effects of yogurt by intensifying antioxidant activity. Yoghurt adding to GTE or GCE had therapeutic effects on obese rats. Also improve the liver and kidney functions.

Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

“…Over the storage (1 to 8th day), the decrease in pH was viewed from 5.65 ± 0.06 to 5.55 ± 0.06; however, increase in water activity was from 0.976 ± 0.001 to 0.979 ± 0.002, and this trend was similar as reported in the present study. In corroboration with the current study, Elhassaneen (2021) employed green tea extract in yoghurt and checked its viscosity which was found more in the presence of green tea extract as compared to control. Recently, Mahmood et al (2019) found that incorporation of garlic-like antioxidants in chili sauce at a rate of 10% resulted in increased total soluble solids and viscosity from 33.77 ± 0.06 to 39.90 ± 0.17 °B (18.15%) and 10,539.33 ± 64.58 to 13,271.00 ± 206.21 mPas (20.59%), correspondingly.…”

Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt

“…This could be linked to the absence of coffee extract in the samples which could have influenced the colour and general appearance during evaluation and scoring [15]. According to [23] indicated that formation of melanoidins during coffee roasting influences the colour of the coffee brew. This also influenced the appearance of the coffee flavoured yoghurt.…”