Citation
Salih G. M., . and Jassim M. A., . and Saadi A. M., . Effect cardamom and cinnamon supplemented to soft cheese on tissues rats. pp. 211-215. ISSN 2550-2166
Abstract
The purpose of this study was to produce soft cheese fortified with cardamom and cinnamon herbs and evaluate its effects on the vital tissues of male rats. Both herbs were used at concentration 0.2 and 0.4 g/100 g. Chemical composition and sensory evaluation of the soft cheese fortified with cardamom and cinnamon were performed immediately after manufacturing. The results showed the cells of the liver and kidney of male rats that consumed fortified soft cheese appeared healthy with a natural appearance. The sensory evaluation revealed the superiority of fortified soft cheese compared to the unfortified soft cheese. These results indicate the effectiveness of cardamom and cinnamon in preserving the active organ tissues of rats.
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Abstract
The purpose of this study was to produce soft cheese fortified with cardamom and cinnamon herbs and evaluate its effects on the vital tissues of male rats. Both herbs were used at concentration 0.2 and 0.4 g/100 g. Chemical composition and sensory evaluation of the soft cheese fortified with cardamom and cinnamon were performed immediately after manufacturing. The results showed the cells of the liver and kidney of male rats that consumed fortified soft cheese appeared healthy with a natural appearance. The sensory evaluation revealed the superiority of fortified soft cheese compared to the unfortified soft cheese. These results indicate the effectiveness of cardamom and cinnamon in preserving the active organ tissues of rats.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Soft cheese |
AGROVOC Term: | Cardamoms |
AGROVOC Term: | Cinnamon |
AGROVOC Term: | Rats |
AGROVOC Term: | Animal tissues |
AGROVOC Term: | Experimental design |
AGROVOC Term: | Sensory evaluation |
AGROVOC Term: | Kidneys |
AGROVOC Term: | Liver |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:55 |
URI: | http://webagris.upm.edu.my/id/eprint/10181 |
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