The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4
Oats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cinnamon to treatments 3 and 4 by 5% to increase nutrition value of oatmeal c...
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2021
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oai:doaj.org-article:f34eeffc02de421f80333c1ffb40b46a2021-11-20T04:56:47ZThe Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL41319-562X10.1016/j.sjbs.2021.08.010https://doaj.org/article/f34eeffc02de421f80333c1ffb40b46a2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1319562X21006835https://doaj.org/toc/1319-562XOats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cinnamon to treatments 3 and 4 by 5% to increase nutrition value of oatmeal cookies, improvement sensory evaluation and increase antioxidant properties. All the cookies treatments were storage at room temperature. The purposes of this study were to study antioxidant activity for oats and cinnamon. Also determined the chemical composition include (moisture content, protein, ash, total lipids, crude fibers, carbohydrates and total calories) for oats, white flour and oatmeal cookies treatments. In addition evaluated all of sensory evaluation contain (appearance, color, texture, taste and odor) and microbiological evaluation such as (total bacterial count, spore forming bacteria and mold and yeasts count) for oatmeal cookies treatments. Also, biological assays were preformed to measure level of GPT, GOT, urea, creatinine, total cholesterol, triglycerides, HDL, LDL, and glucose. Furthermore, histopathological examination of both liver and kidneys was analyzed. The obtained results were clarified that the antioxidant activity for oats and cinnamon were 52.91% and 87.91%. Moreover, addition of oats and cinnamon to the cookies improve sensory evaluation as made it more acceptable, decreasing microbial load principally treatments 4 (prepared by 75% oats + 5% cinnamon). Biochemical assays were improved in rats with cirrhosis of carbon tetrachloride and their histopathological examination of liver and kidneys. It was clear that the additions ground whole grain oats and cinnamon to wheat flour based cookies improve its nutritional, chemical, and biological functions properties.Ahmed A. AlyEid A. ZakyHadeer A. MahmoudAbdulmajeed F. AlrefaeiAhmed M. HameedHussain AlessaAbdulrahman A. AlsimareeMohammed AljohaniSalah M. El-BahySultan KadasahElsevierarticleOats (Avena sativa)CinnamonChemical compositionSensory evaluationMicrobiological evaluationBiological assaysBiology (General)QH301-705.5ENSaudi Journal of Biological Sciences, Vol 28, Iss 12, Pp 7142-7151 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
Oats (Avena sativa) Cinnamon Chemical composition Sensory evaluation Microbiological evaluation Biological assays Biology (General) QH301-705.5 |
| spellingShingle |
Oats (Avena sativa) Cinnamon Chemical composition Sensory evaluation Microbiological evaluation Biological assays Biology (General) QH301-705.5 Ahmed A. Aly Eid A. Zaky Hadeer A. Mahmoud Abdulmajeed F. Alrefaei Ahmed M. Hameed Hussain Alessa Abdulrahman A. Alsimaree Mohammed Aljohani Salah M. El-Bahy Sultan Kadasah The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| description |
Oats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cinnamon to treatments 3 and 4 by 5% to increase nutrition value of oatmeal cookies, improvement sensory evaluation and increase antioxidant properties. All the cookies treatments were storage at room temperature. The purposes of this study were to study antioxidant activity for oats and cinnamon. Also determined the chemical composition include (moisture content, protein, ash, total lipids, crude fibers, carbohydrates and total calories) for oats, white flour and oatmeal cookies treatments. In addition evaluated all of sensory evaluation contain (appearance, color, texture, taste and odor) and microbiological evaluation such as (total bacterial count, spore forming bacteria and mold and yeasts count) for oatmeal cookies treatments. Also, biological assays were preformed to measure level of GPT, GOT, urea, creatinine, total cholesterol, triglycerides, HDL, LDL, and glucose. Furthermore, histopathological examination of both liver and kidneys was analyzed. The obtained results were clarified that the antioxidant activity for oats and cinnamon were 52.91% and 87.91%. Moreover, addition of oats and cinnamon to the cookies improve sensory evaluation as made it more acceptable, decreasing microbial load principally treatments 4 (prepared by 75% oats + 5% cinnamon). Biochemical assays were improved in rats with cirrhosis of carbon tetrachloride and their histopathological examination of liver and kidneys. It was clear that the additions ground whole grain oats and cinnamon to wheat flour based cookies improve its nutritional, chemical, and biological functions properties. |
| format |
article |
| author |
Ahmed A. Aly Eid A. Zaky Hadeer A. Mahmoud Abdulmajeed F. Alrefaei Ahmed M. Hameed Hussain Alessa Abdulrahman A. Alsimaree Mohammed Aljohani Salah M. El-Bahy Sultan Kadasah |
| author_facet |
Ahmed A. Aly Eid A. Zaky Hadeer A. Mahmoud Abdulmajeed F. Alrefaei Ahmed M. Hameed Hussain Alessa Abdulrahman A. Alsimaree Mohammed Aljohani Salah M. El-Bahy Sultan Kadasah |
| author_sort |
Ahmed A. Aly |
| title |
The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| title_short |
The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| title_full |
The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| title_fullStr |
The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| title_full_unstemmed |
The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4 |
| title_sort |
impact of addition oats (avena sativa) and cinnamon on cookies and their biological effects on rats treated with cirrhosis by ccl4 |
| publisher |
Elsevier |
| publishDate |
2021 |
| url |
https://doaj.org/article/f34eeffc02de421f80333c1ffb40b46a |
| work_keys_str_mv |
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