TY - JOUR A2 - Režek Jambrak, Anet AU - Alsuhaibani, Amnah M. A. AU - Al-Kuraieef, Amal N. PY - 2018 DA - 2018/11/15 TI - Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties SP - 9408715 VL - 2018 AB - This research investigated the chemical analysis and sensory evaluation of low-calorie formulated pumpkin jams after storage for six months and the effects of the consumption of low-calorie jams on diabetic rats. Pumpkin jam with sucrose, fructose, stevia, and aspartame sweeteners and soybean was prepared and stored at 10°C for six months. Rats were divided into group 1 (negative control), group 2 (positive diabetic groups), and groups 3, 4, and 5 (diabetic groups treated with 10% sucrose, fructose, and stevia soybean jam, respectively). The results indicated that the contents of protein, fat, ash, and fibre were increased in the low-calorie formulated pumpkin jams. The highest sensory scores were recorded for sucrose and fructose soybean jams and then for stevia soybean jam, while the aspartame soybean jam showed significantly lower scores after storage for 3 and 6 months. Rat groups 4 and 5 showed significant decreases in the glucose level, and liver function enzymes activity showed significant increases in insulin and glycogen levels compared to group 2. 结论。具有大豆的低卡路里南瓜堵塞可以在10°C下储存3个月，没有任何变化。甜叶菊南瓜果酱与大豆有抗玻璃效果。SN - 0146-9428 UR - https://doi.org/10.1155/2018/9408715 do - 10.1155 / 2018/9408715 jf - 食品质量Pb - Hindawi Kw - ER -