Document Type : Original Article
Authors
1
Alexandria university,faculty of specific education,Home economic Department
2
Assistant professor. Department of Home Economics, Faculty of Education, Suez Canal University, Egypt
Abstract
This study aimed at determining the positive effects of psyllium husk on health and its successful applications in food industries. Psyllium Husk (Isabgol) has been popularly used as therapeutic agent. Dietary fibers from psyllium husk are used as food ingredients, pharmacological supplements, and in processed food. Despite its benefits in the treatments of diabetes, weight loss, obesity, high blood pressure, constipation, diarrhea, hypercholesterolemia and heart diseases, consumers do not have sufficient awareness of these benefits. This research was carried out to determine the structural characterizations of psyllium husk to prepare dietetic crackers supplemented with psyllium husk. This was achieved by using psyllium husk instead of straightgrade flour in different combinations 10, 15 and 20%. Mean values obtained for the structural characterization of psyllium husk for ash, crude fiber, crude protein, crude fat, moisture, and nitrogen free extract (NFE) in husk were 2.52±0.04, 3.13±0.02, 2.94±0.06, 1.84±0.01, 6.19±0.05 and 83.38±0.08%, respectively. Moreover, total dietary fiber and arabinoxylan content were 77.66±1.32and 47.60±2.14%, respectively. Forty adult male albino rats have been divided into five groups (8 rats each). Group I (negative control group: rats fed with basal diet, group II ( positive control group: rats fed with a high-fat diet), and group III (obese rats : fed with a high-fat diet and received crackers supplemented with psyllium husk 10, 15 and 20% respectively).
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