دراسات بيولوجية علي العلاقة بين بعض المواد المضافة للأطعمة الخفيفة والسعرات المأخوذة من الطعام المتناول في الفئران

Abstract

Flavor designates all the organoleptic properties that are indirectly perceptible by the olfactory organ when tasting. The term flavor denotes a complex set of olfactory and gustatory properties that are perceived when tasting and that can be influenced by tactile, thermal, painful, and even kinesthetic effects. Therefore , in the present work , study the effect some artificial (tomato and cheese) flavors and chips with the above flavorson the some biological parameters of rats. Thirty adult female albino rats, weighting (115±5g), rats were divided into five groups,first group fed on basal diet as control group.Group)2(, rats fed on basal diet with 10% chips with tomato flavor .Group)3(which fed on basal diet with 10 % of chips with cheese flavor .Group)4 (: Rats fed on basal diet with 1% chips with tomato flavor. Group)5(: Rats fed on basal diet with 1% cheese flavor. Results showed that increase blood bio markers for liver functions and kidney functions that were increased by feeding on cheese chips tomato flavors .Also feed with cheese chips and tomato flavor increased in the final body weight, daily feed intake which were diminish by cheese chips, tomato chips and tomato flavor increased WBCS and decrease RBCS.