Open AccessEffect cardamom and cinnamon supplemented to soft cheese on tissues rats
Author(s) -
Ghazwan Mahdy Salih,
Mohammed Ahmed JASSIM,
A.M. Saadi
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).501
Subject(s) - food science , kidney , medicine , biology , traditional medicine
The purpose of this study was to produce soft cheese fortified with cardamom andcinnamon herbs and evaluate its effects on the vital tissues of male rats. Both herbs wereused at concentration 0.2 and 0.4 g/100 g. Chemical composition and sensory evaluationof the soft cheese fortified with cardamom and cinnamon were performed immediatelyafter manufacturing. The results showed the cells of the liver and kidney of male rats thatconsumed fortified soft cheese appeared healthy with a natural appearance. The sensoryevaluation revealed the superiority of fortified soft cheese compared to the unfortified softcheese. These results indicate the effectiveness of cardamom and cinnamon in preservingthe active organ tissues of rats.