Study the Effect of Feeding on Free Fat Yogurt Manufactured by Adding Beta-Glucan of Barley in Some Health and Physiological Indicators of White Mice

Abstract

The current study was conducted and aimed at developing unconventional therapeutic dairy products with health benefits. The study included the manufacture of yogurt from cows' skimmed milk with an added of fat replacers beta-glucan at a concentration of 0.4%, an oral dose to a group of experimental mice fed on a diet rich in fat for a period of 28 days represented by the treatment Y2 in order to evaluate the performance of the beta-glucan lipid replacers and its contribution to some nutritional and health indicators where the added beta-glucan had a clear role in limiting the daily and final weight gain of experimental animals significantly (P≤0.05) compared to a group of positive control C⁺ mice fed on a standard diet only. Significantly (P≤0.05) levels of total cholesterol, triglycerides (TG), low density lipoprotein LDL, very low density lipoprotein VLDL and high density lipoprotein HDL values ​​compared with positive control C⁺ treatment.