English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Walnuts (Juglans regia L.) are naturally rich source of many important nutrients which could be helpful in different food processing. Walnut mainly containing polyunsaturated fatty acids (PUFA), especially alpha linoleic acid (18:3n-3; 9 g) and linoleic acid (18:3n-; 38 g). Walnuts powder was fortified with commercial high gluten wheat flour (WF) into 4 composites flour from 10% to 40%. Walnut flour improves the nutritional value due to high protein and fat content, but affects the technological properties. Parameters such as functional, pasting and rheological properties demonstrated the influence of walnut reincorporation into gluten network. The interaction of walnut flour with wheat flour is a key factor which effects on the dough quality, causing thinning and weakening the gluten structure. Flour with 30% to 40% walnut substitution was more nutritious especially in relation to protein and monounsaturated fatty acid (MUFA), but responsible for more changes in technological characteristics of dough. Present study was also directed to examine the effect of moderate walnut consumption on lipids profile, enzymatic anti-oxidant (superoxide dismutase SOD and glutathione peroxidase GSH-Px) and lipid peroxidation (Melondialdehyde MDA) in rats fed with high-fat food. The Sprague Dawley rats were housed for five weeks and assembled into normal, high fat, high fat (HF) + 10% walnut, HF + 20% walnut, HF + 30% walnut and HF + 40% walnut. The lipid profile significantly improved especially by lowering the low-density lipoprotein cholesterol (LDL-c) and high-density lipoprotein cholesterol (HDL-c) level increased in the group of HF + 40% walnut. The total anti-oxidant, SOD and GSH-Px activity were increased by supplementation of walnut and significantly higher in HF + 40% compared to the normal group. The Melondialdehyde (MDA) or lipid peroxidation status was increased in HF + 20% walnut to HF + 30% walnut as compared to normal and HF-fed diet but reduced by HF + 40% walnut. These results suggest that walnut intake could be effective to protect from oxidative stress by lowering the lipid peroxidation by improving antioxidant defense system in rats fed high-fat diet.

Effect of Adding Walnut Powder on Physical and Chemical Properties of Wheat Flour and Preventing Hyperlipidemia in Mice