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Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties
المؤلفون المشاركون
Al-Kuraieef, Amal N.
Alsuhaibani, Amnah M. A.
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-11-15
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
This research investigated the chemical analysis and sensory evaluation of low-calorie formulated pumpkin jams after storage for six months and the effects of the consumption of low-calorie jams on diabetic rats.
Pumpkin jam with sucrose, fructose, stevia, and aspartame sweeteners and soybean was prepared and stored at 10°C for six months.
Rats were divided into group 1 (negative control), group 2 (positive diabetic groups), and groups 3, 4, and 5 (diabetic groups treated with 10% sucrose, fructose, and stevia soybean jam, respectively).
The results indicated that the contents of protein, fat, ash, and fibre were increased in the low-calorie formulated pumpkin jams.
The highest sensory scores were recorded for sucrose and fructose soybean jams and then for stevia soybean jam, while the aspartame soybean jam showed significantly lower scores after storage for 3 and 6 months.
Rat groups 4 and 5 showed significant decreases in the glucose level, and liver function enzymes activity showed significant increases in insulin and glycogen levels compared to group 2.
Conclusion.
Low-calorie pumpkin jams with soybean can be stored for 3 months at 10°C without any change.
Stevia pumpkin jam with soybean has antidiabetic effects.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Alsuhaibani, Amnah M. A.& Al-Kuraieef, Amal N.. 2018. Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185638
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Alsuhaibani, Amnah M. A.& Al-Kuraieef, Amal N.. Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties. Journal of Food Quality No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1185638
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Alsuhaibani, Amnah M. A.& Al-Kuraieef, Amal N.. Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185638
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185638
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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