Effect Of The Functional Status Of Rats Of The Yogurts With Enzyme Modified Starches

Abstract

The use of novel food additives to improve the texture and stability of dairy products requires not only technological substantiation. Experimental studies of changes in the functional properties of fermented milk drinks with starch stabilizers should allay the fears of many consumers about the feasibility of such a technological solution. Cow skimmed milk and different types of potato starch including native and enzyme-modified one (AM-0.05 and BL-0.05) were used to prepare yoghurt. These yoghurts were added to the rats' diet for six weeks. The rats' blood was analysed for hematological and biochemical parameters, and their faeces were analysed for microbiological parameters. It was found that consumption of yoghurts with EMS significantly reduced body weight gain, improved feed efficiency, and reduced blood levels of cholesterol, triglycerides and low-density lipoprotein (LDL). In addition, these yogurts showed antioxidant properties, reducing markers of oxidative stress in the liver. Microbiological analysis showed a decrease in coliform bacteria and staphylococci, while maintaining high levels of beneficial lactobacilli. The findings suggest that yoghurts with EMS not only improve the nutritional profile of the product but also provide health benefits, including improved lipid metabolism and gut health. Summarising the results, it is concluded that enzyme-modified starches, in particular BL-0.05, can be a valuable addition to yoghurt formulations, providing functional and health benefits without adverse effects. This study contributes to the growing body of evidence supporting the feasibility of enzyme-modified starches in functional foods.