Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia

Abstract

ABSTRACTThis study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, textural and sensory analysis of functional yogurts were performed. The enrichment of 6% barley flour and barley bran in yogurt improved the viscosity, textural, physicochemical and sensory attributes. The barley bran and flour-enriched yogurt improved the growth of probiotics in T3 and T6. A hypercholesterolemic rats study was conducted and observed that lipid profile improved and glucose significantly decreased in response to functional yogurts. The improvement in functions of ALT (71.83 ± 1.61, 67.03 ± 1.67 and 62.33 ± 2.08 U/L), AST (245.17 ± 1.04, 231.33 ± 3.06 and 223.60 ± 2.79 U/L) and ALP (271.33 ± 1.53, 208.83 ± 1.26 and 189.37 ± 0.78 U/L) was observed G1, G4, and G5 groups, accordingly. It was concluded that barley bran exhibited greater potential than barley flour in the improvement of yogurt quality and hypercholesterolemia management.

Keywords

• Hypercholesterolemia
• probiotics
• barley bran yogurt
• barley flour yogurt
• cholesterol levels