الفهرس 
-يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Blessed God Almighty, we plants, which we use as food and medicine for the treatment of many diseases, especially liver disease because they contain active substances such as phenolic materials and Alglicosidih and Algulwadah These plants marjoram, thyme, cumin, carrots, rosemary, fenugreek, Gancowalkirkm.
Therefore, this study was conducted to prepare some baked goods such as cakes Alasefnhy, biscuits, bread toast add these medicinal plants for patients with liver so that it can be addressed as food and medicine.
- Has been a sensory testing of these products can even see pathological proportions, which can be accepted by the color and Alinkhho taste, texture and overall acceptability.
- It was also in this study shed light on the chemical composition and health and preventive and therapeutic benefits of these products intended for installation and conducted chemical tests including moisture, ash, fat, protein, carbohydrates, fiber and phenolic compounds college.
- As well as the estimation of amino acids, fatty acids and some metal ratios such as: calcium, potassium, sodium, copper, iron and zinc.
- These products are stored for three months at room temperature and measure your fat oxidation tests such as acidity and peroxide number and Altheobarbiotrak acid.
- The study of kidney counting bacteria, fungi and yeasts in this bakery.
- The nutritional value of these products account and pathological proportions of protein and energy as well as the needs of protein and energy.
- Has been studied the therapeutic effect of these products and prepared from plant sources through the study of their impact on the functions of the liver, kidney and fat and its anti-oxidant.
Biological study was conducted on 64 male mice of white albino type, which weights ranging from 150 ± 6, where all the mice were fed a basic diet for five days as a period of adjustment before the start of the experiment and then divided into 16 group.
The most important results obtained from the study include:
First: the chemical composition:
The chemical composition of products spongiform Cake:
Results of the study demonstrated an increase in the moisture content and protein in the subsidized Cake pill pond and thyme The fat content was observed increase in Cake Compatible thyme and turmeric. Increase in both ash cakes fortified vegetable sources. The results of the study and that the fiber ratio increased in Cake Compatible Thyme and decreased in Cake Compatible Turmeric while there were no obvious differences in the carbohydrate content of the cake.
-turkab Chemical products biscuit:
The results showed an increase in the moisture content of each added biscuits mechanism plant sources (rosemary, thyme, carrots) quality (oil Dhirh- olive oil). As the protein content there was no clear differences between the Aalmentjat. Increased fat significantly increased biscuits fortified Thyme (corn oil), while there were no significant differences between the biscuit products prepared with oil Zaton.oma ash and fiber content increased at a significant increase in all products intended olive, corn oil, and carbohydrates showed no significant differences.
-turkab Chemical products toast:
The results showed an increase humidity significant increase in subsidized bread Paljnko (oil Dhirh- olive oil), as well as subsidized Balbrdqosh (corn oil) .kzlk protein values showed no significant differences between the stomach products, the fat content was significantly decreased in the subsidized bread Circuit and Marjoram (corn oil ) in contrast, increased significantly in both the subsidized bread Circuit and Marjoram and ginkgo (olive oil) compared to the control. The fiber content and ash was significantly increased in the stomach all products compared to the control (corn oil, olive -zi). As carbohydrates significantly decreased in all bread products stomach explained.
Second amino acids:
- Amino acids products spongiform Cake:
The results showed that Cake subsidized grain of the pond was the highest in the essential amino acids values (mg / g 212.17) followed by Balkik Compatible Thyme (202.68) and were lower values in the control 159.38. On the other hand, the cake subsidized grain of the pond contains high values of amino acids Giralasasah (274.73mg / g), followed by the subsidized Cake Thyme (236.54), while the lowest values are also in the control Cake (183.96).
- Amino acids products biscuit:
- The results showed that the highest values in the essential amino acids biscuit genitive (corn oil) compared to the biscuit prepared with olive oil and the highest values biscuits fortified Thyme (mg / g 130.58), as well as olive oil (112.65). As the total number of amino acids is essential was the highest in biscuits prepared (corn oil) compared to olive oil with the highest values in Albiskupt Balzaataro subsidized corn oil (192.66) and olive oil (167.70).
- Amino acids to toast bread products:
- Was subsidized bread Circuit and (corn oil), the highest in the essential amino acids 184.98 values mg / g and also subsidized bread Paljnko (and olive oil) 146.73 The non-essential amino acids were highest in subsidized bread Circuit and corn oil (270.53) and subsidized bread Paljnko and olive oil (227.94).
Third: fatty acids:
- Spongy cake products of fatty acids:
The results showed that Cake Compatible Turmeric top in content of saturated fatty acids (56.43%) and the least in the Cake subsidized grain of the pond (34.04%). The unsaturated fatty acids were the highest in the Cake subsidized grain of the pond (61.41%) were least in turmeric (44.62%).
- Products biscuit fatty acids:
The results showed an increase in the content of saturated fatty acids in olive oil, fortified biscuits compared to corn oil were the highest in the biscuits fortified islands olive oil (19.98) and the control Aalbiskuat and corn oil (16.79%).
The unsaturated fatty acids were in the subsidized rosemary biscuits and corn oil (84.92) and fortified biscuits Azaataro rosemary and olive oil (81.42).
- Fatty acids to toast bread products:
- The results showed an increase in both subsidized bread products, corn oil, compared with olive oil, on the contrary of the control in the case of unsaturated fatty acids, where the high values in subsidized bread Balbrdqosh and corn oil (% 35.56) and subsidized bread grain of the pond and olive oil (32.96%). While unsaturated fatty acids were high values in the control bread and corn oil (71.65) and Circuit subsidized bread and olive oil (75.24).
- Mineral elements:
The results showed high level of sodium in subsidized bread Paljnko corn oil (147.75), followed by the subsidized products Cake pill Pond (76.25) and then fortified biscuits Paljzru corn oil (49.38). It was noted that the high value of the ginkgo bread potassium (193.13) compared to the rest of Almentjat.oma iron was the highest in the case of fortified biscuits Paljzru corn oil (34.25), followed by the control (33.25). All baked in content was free of copper. The results also showed that both types Alkhbzamadam Paljnko corn oil and olive calcium ratio by up to (393.75 -343.75), followed by cake Compatible Turmeric (162.50). The biscuit was in the control top (143.75) in the case of corn oil while zinc was contained Highest in cakes and biscuits Alkntrul 0.88 Alkntrul 0.88 and 0.43 as well as the control bread.
V. Power:
Calorie protein values shown in Cake spongiform products is higher than in biscuits and Alkhbzccant This is a clear values in subsidized Cake pill Pond (55.50) The calories of fat in the biscuits were higher compared to the bread and cakes were the highest in the biscuits with thyme (193.95) The calories of carbohydrates in the cake and bread were convergent and was the highest in the biscuits.
The daily needs of energy and protein:
The need for daily protein in the case of biscuits fortified Balzatrozzit corn is the highest (850.20) and (944.53) in the case of biscuits Alkntrul with olive oil compared Balkik bread while energy needs was the highest in subsidized bread Balbrdqosh and corn oil (750.93) in subsidized bread Balbrdqosh and olive oil (742.11) compared to biscuits and cakes.