Abstract: In the present research, whole meal barley flour
(WBF) was supplemented with gelatinized corn flour (GCF) in 0 and
30%. Whole meal wheat flour (WWF) was mixed with defatted rice
bran (DRB) to produce 0, 20, 25, and 30% replacement levels.
Rheological properties of dough were studied. Thermal properties
and starch crystallinity of flours were evaluated. Flat bread, balady
bread and pie were prepared from the different flour blends. The
different bakeries were sensory evaluated. Color of raw materials and
crust of bakery products were determined. Nutrients contents of raw
flours and food products were assessed. Results showed that addition
of GCF to WBF increased the viscosity and falling number of the
produced dough. Water absorption, dough development time and
dough stability increased with increasing the level of DRB in dough
while, weakening and mixing tolerance index decreased.
Extensibility and energy decreased, while, resistance to extension
increased as DRB level increased. Gelatinized temperature of WWF,
WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63,
respectively. Starch crystallinity was affected when DRB was added
to WWF. The highest protein content was present in balady bread
made from 70% WWF and 30% DRB. The highest calcium,
phosphorus, and potassium levels were present in products made
from 100% WBF. Sensory attributes of the products were slightly
affected by adding DRB and GCF. Conclusion: Addition of DRB or
GCF to WWF or WBF, respectively affect the physical, chemical,
rheological and sensory properties of balady bread, flat bread, and pie
while improved their nutritive values.
Abstract: In the present research, two nutraceuticals made from
red grape and walnut that showed previously to improve kidney
dysfunction were incorporated separately into functional foods' bread
made from barley and rice bran. The functional foods were evaluated
in rats in which chronic renal failure was induced through feeding
diet rich in adenine and phosphate (APD). The evaluation based on
assessing kidney function, oxidative stress, inflammatory biomarkers
and body weight gain. Results showed induction of chronic kidney
failure reflected in significant increase in plasma urea, creatinine,
malondialdehyde, tumor necrosis factor- α and low density
lipoprotein cholesterol along with significant reduction of plasma
albumin, and total antioxidant and creatinine clearance and body
weight gain on feeding APD compared to control healthy group.
Feeding the functional foods produced amelioration in the different
biochemical parameters and body weight gain indicating
improvement in kidney function.