文章基本信息

标题：In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats
本地全文：下载
作者：Michael Rapagha Sembiring ; Elisa Julianti ; Linda Masniary Lubis 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：332
页码：1-8
DOI：10.1051/e3sconf/202133208001
语种：English
出版社：EDP Sciences
摘要：This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on white male species Wistar rats conducted in vivo. This study used a non-factorial randomized block design model with the treatment of 100% standard feed, 25% mixture of purple sweet potato bread, and a combination of 50% purple sweet potato bread to healthy rats, and treatment of 100% standard feed and gemfibrozil, 25 % mixture of purple sweet potato bread, and a mixture of 50% purple sweet potato bread against hyper cholesterol rats. This research result shows the different hypocholesterolemic effects on the percent decrease in total cholesterol, triglycerides, LDL (Low-Density Lipoprotein), and an increase in HDL (High-Density Lipoprotein) in the 1blood serum of rats as test animals.