| Titles |
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English :
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Technological and Biological Studies on Jew's Mallow Leaves
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Arabic :
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دراسات تكنولوجية وحيوية علي أوراق الملوخية
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| Abstract |
Abstract
The effect of sun drying, oven and drum drying methods on chemical composition and physical properties of the Jew's mallow leaves were investigated. The relationship between the intake of different levels of Jew's mallow leave powder (4, 8, 12%) and their blood lipids level in rats fed on high levels of saturated animal fat was also studied.
The results indicate that the fresh Jew's mallow leaves are rich in sugars (46.71%), ascorbic acid (240.261 mg/100g), crude fiber 13.88% and crude protein 30.63% (on dry weight basis). The chemical composition of Jew's mallow leaves was affected by different drying methods, however, sun dried samples had the lowest value of total sugars, crude protein, ash, ascorbic acid, chlorophyll a and carotenoids compared to the other drying methods. Drum drying method caused reduction in dehydration time, increase in dehydration rate, dehydration ratio, moisture content, hydration coefficient and the ratio of rehydration samples. Sensory characteristics had higher score compared to the other two drying method, of dried Jew's mallow soups. Diets rich in animal fat associated with the highest level of total lipids, triglycerides, LDL cholesterol, VLDL cholesterol, total cholesterol and lowest level of HDL cholesterol. while, diets rich in Jew's mallow leave powder and animal fat recorded high significant differences of reduction in previously mentioned results, except that HDL level increased in rats serum. So, Jew's mallow leaves could be considered a good source of dietary intake for human health at low economic cost.
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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