Evaluation of Artichoke-Supported Tofu Cheese on Chemical Structure and some of Blood Biological Parameters of Male Rats after Feeding for 28 Days
Ghazwan M. Salih, Mohammed A. Jassim, Sami K. Saeed, Karkaz M. Thalij.
The study was conducted in the laboratories of Food Science-Tikrit University included the manufacture of cheese from soybean milk and its fortified with the addition of dry artichoke plant at 0.2 and 0.4g/100g soybean cheese. Chemical and sensory assay were made of cheese and cheese supported with artichoke immediately after the manufacturing process. Biochemical tests for serum of Rat groups fed diet of soy cheese were also detected the liver and kidney organs tissues after 28-day feeding. The results of the chemical analysis of processed soybean cheese showed a decrease in moisture and increased in protein and ash in the treatments that were supported by artichoke. The sensory evaluation also showed the superiority of artichoke soybean cheese with a concentration of 0.4 g/ 100 g cheese compared to other treatments. The results of the biochemical study showed a significant decrease (pâ‰¤0.05) in cholesterol, triglycerides, LDL, glucose, urea and creatinine conducted on the blood of rats groups for the two treatments supported by artichoke compared with the non-treated. The histopathological pictures of the liver and kidney were showed superiority of the treatments supported with artichoke and appeared clearly with control group compared to non-treated with its.