الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
 |  | from | 99 |  |  |
| | | from | 99 | | |
Abstract
Chia seeds are considered one of the best healthy foods because of the good elements and benefits they contain. They are good source of fiber, carbohydrates, fats and unsaturated fatty acids. They also contain omega 3, 6 and mineral elements such as calcium, magnesium, iron, potassium, and a good source of lean protein. Gluten, and thus, eating it is safe for people who suffer from chronic allergic diseases, as well as containing total phenols and antioxidants, so it helps to get rid of toxic substances, not form free radicals, and prevent some health problems such as stroke, heart disease, and cancer. The study is to maximize the utilization of chia seeds as a source of active substances and to apply their use in functional food products to prevent some health problems.
For this purpose, chia seeds powder was used and added to several types of baked goods, which are biscuits - pan bread - baladi bread. Chia seed powder was added in equal proportions in each of these products that were manufactured and these percentages were 5% - 7% - 10% - 15% of the weight of wheat flour, and it was studied the Chemical characteristics on chia seeds powder and the Rheological properties, Physical, characteristics and Sensory evaluation of produced functional bakery products (biscuit, pan bread and baladi bread). Also, a biological experiment was conducted on 24 male mice, divided into 3 groups, each group 8 rats. The first group was fed the basic food (negative control group), the second group was fed a diet high in animal fats (the positive control group), and the third group was fed a diet high in animal fats and chia seed powder. This is to study the effect of chia flour on the liver by separating serum and estimating biochemical indicators, which included total cholesterol - total triglycerides - high-density lipoprotein - low-density lipoprotein - glucose concentration - aspartate aminotransferase (AST) - alanine aminotransferase (ALT) - malonaldihyde (MDA) and glutathione (GSH).
The obtained results can be summarized as follows:
1. The results of biscuits showed in terms of their sensory evaluation, the general acceptance was the best percentage at 5%, 7% and it was in terms of its physical properties, the best percentage was at 5% in terms of the prevalence rate and in terms of size and height the percentage was the best on 5% and in terms of weight and water activity rate, all percentages were closed to the control sample, and in terms of texture analysis, the percentage was high at 15% replacement % , in terms of hardness, cohesion and chewing.
2. The results of pan-bread showed that in terms of its sensory evaluation, concerning the general acceptance was the best replacement rate at 5%, 7% and it was in terms of its physical properties, the diffusion rate was low at the replacement rate of 15% compared to the control sample and in terms of the rate of water activity. The weight was high at a replacement rate of 10%compared to the control sample, and in terms of texture analysis, it was at a replacement rate of 10%, which was high in both hardness and chewing.
3. The results of baladi-bread in terms of its sensory evaluation showed that the general acceptance of it had no significant (p≤0.05) differences compared to the control sample, how even in terms of its physical properties, the water activity rate was high at 15% replacement rate compared to the control sample, while the weight had no significant differences and in terms of hardness, chewing, and gums were high at a replacement rate of 7%, and adhesion and elasticity were high at a replacement rate of 15%.
4. The biological results revealed in terms of the form of growth according to the experiments of the different groups were as follows, where it was found in the third group (G3) that was fed on a diet containing chia seeds powder 30%+ food high in fat, that the final weight was lower compared to the second group, the positive control (G2), which She was fed on a diet containing only high-fat diet.
5. An increase in the weight of the liver organ was recorded in the second group (G2) compared to the first negative control group (G1).
6. The result of blood analyzes showed in the form of lipids, where the concentration of glucose, total cholesterol, and triglycerides was high in the (G2) group compared to the control group (G1), while it decreased in the (G3) group, and in terms of HDL, its percentage was increased in the (G3) group compared to In the (G2) group, LDL percentage decreased in the (G3) group compared to the (G2) group, and due to the fact that Chia Seed contained unsaturated fats and omegas, it showed a regulating effect on blood lipid profile.
7. Liver functions enzymes in both (AST) and (ALT) indicated that in the group treated with chia seeds, it led to adjusting the rate of liver enzymes.
8. Levels of biomarkers of oxidative stress indicated that after 45 days of feeding on a high-fat diet (HFD), it led to an increase in the level of (MDA) and a decrease in (GSH) and thus the occurrence of oxidative stress in the body, while the group fed on chia seed powder showed a decrease in (MDA).
9. where a histological examination of the liver was performed after 45 days of the experiment, and it became clear that the group fed on HFD showed damage in the liver cells, fatty gatherings, and the appearance of infiltration in the area of the portal vein, while the group fed on chia seed powder reduced hepatic damage. It also reduced the inflammation of hepatic cells, and through the results we obtained, the role of chia seeds showed a potential protective role against oxidative stress and improving histological changes in the liver.