6339

5927

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1390

چهارده،94ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

محمد فضيلتي، محمد شاهدي

مهدي كديور

14/8/90

اميرحسين گلي، حميدرضا رحماني

مهندسي كشاورزي

ID5927

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Bread Enrichment Using Fenugreek Seed and Studying its Effect on patientsSuffering from Diadetes Type 2Marzieh HamidiMarzieh hamidi09@gmail comDepartment of Food Science and TechnologyIsfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiMohammad Fazilati fazilati@cc iut ac irMohammad Shahedi shahedim@cc iut ac irAbstractEver increasing growth of diabetes and irreparable effects resulting from it reveal the importance of considering thisdisease Regarding the effects resulting from ansulin and other chemical medicines consumption the use ofmedicinal herbs has been examining for a long time ago In the study Effect of bread enrichment by fenugreek seedflour on diabete type2 were examined To this end regarding that bread is the most frequently used food of peopleand in order to compensate nutritional deficiency of bread and examine medicinal effects of fenugreek seed on bloodbiochemical indicators glucose cholesterol triglicirid HDL LDL in patients suffering from diabetes type 2 fenugreek seed was used in bread formulation and fenugreek leaf was used to improve bread taste In this regard chemical composition of wheat flour bran and fenugreek seed flour were first measured and then compared witheach other Bitter taste of fenugreek seeds reduced its usein food stuffs Therefore to determine mixpercentage breabs containing 5 10 15 and 20 percent fenugreek seeds were sensorily evaluated by panel testFinally the bread with the formulation of 20 percent bran and 5 percent fenugreek seed flour and 2 percent fenugreekleaf was prepared and the effect of fenugreek seed on staling process was evaluated in these times immediately afterbaking 24 and 48 hours after baking 42 patients suffering from diabetes were selected as the population to determinethe medicinal effects of the produced bread These patients were houcewife women suffering from diabetes type 2within the age limit of 50 60 Then fenugreek seed free bread was baked and given to patients for 14 days toequalize base bread of people in terms of composition and bran degree and to examine medicinal effect of fenugreekseeds After this step 5 percent fenugreek seed flour was added to the formulation and patient consumed the breadfor 7 days This step was as follows each patient an average of 7 gram fenugreek seed in a day Afterwards thebread with the same formulation was given to patients for another14 days After this step fenugreek seed wasomitted from the formulation and the bread was given to patients for another 7 days to examine the effect offenugreek omition from diet At the end of each step blood serum biochemical indicators glucose cholesterol

محمد فضيلتي، محمد شاهدي

مهدي كديور

اميرحسين گلي، حميدرضا رحماني