Abstract

THE THERAPEUTIC EFFECT OF CAKES SUPPLEMENTED WITH ß-GLUCAN ON HYPERCHOLESTEROLEMIA RATS

Soheir M. El-deab*

ABSTRACT

It is widely accepted that the mixed linkage ß-glucan of cereals that classified as a soluble dietary fiber, can reduce serum concentration of LDL cholesterol and may reduce the risk of cardiovascular disease .So this study was designed to investigate the therapeutic effects of Cake supplemented with 3% and 6% ß-glucan. ß-glucan was extracted by wet separation method, added to the wheat dough with 3% and 6%, Frinographe and extensograph were used to evaluate the rheological characterizes of dough then cakes wos made and evaluated with sensory evaluation. These products were tested on hypercholesterolemic rats, and results indicated that the products with 3% of ß-glucan were more acceptable than products with 6% in taste, Oder, volume, texture and colour, Also these treatment improved levels of TC, TG, LDL-c, HDL-c and VLDL-c, than other treated groups. The 3% ß-glucan treatment resulted in significant decreases (p< 0.05) in serum AST & ALT as compared to hypocholesterolemic group.

Keywords: ß-glucan, Oat, Hypercholesterolemia, Rheological Properties, Viscosity.