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Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties
Joint Authors
Al-Kuraieef, Amal N.
Alsuhaibani, Amnah M. A.
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-11-15
Country of Publication
Egypt
No. of Pages
7
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185638