TITLE:
Effect of Adding Walnut Powder on Physical and Chemical Properties of Wheat Flour and Preventing Hyperlipidemia in Mice
AUTHORS:
Gill Ali Abrar, Fanrui Zhao, Hanxiong Qin, Ji Wang, Chunlei Liu, Weihong Min
KEYWORDS:
Walnut, Pasting Properties, Rheological Properties, Lipids, Enzymatic Anti-Oxidant, Lipids Peroxidation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.7,
July
29,
2019
ABSTRACT: 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.