Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia

This study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, textural and sensory analysis of functional yogurts were performed. The enrichment of 6% barley flour and barley bran in yogurt improved the viscosity, textural, physicochemical and sensory attributes. The barley bran and flour-enriched yogurt improved the growth of probiotics in T3 and T6. A hypercholesterolemic rats study was conducted and observed that lipid profile improved and glucose significantly decreased in response to functional yogurts. The improvement in functions of ALT (71.83 +/- 1.61, 67.03 +/- 1.67 and 62.33 +/- 2.08 U/L), AST (245.17 +/- 1.04, 231.33 +/- 3.06 and 223.60 +/- 2.79 U/L) and ALP (271.33 +/- 1.53, 208.83 +/- 1.26 and 189.37 +/- 0.78 U/L) was observed G1, G4, and G5 groups, accordingly. It was concluded that barley bran exhibited greater potential than barley flour in the improvement of yogurt quality and hypercholesterolemia management.

Automated summary

This study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. The enrichment of 6% barley flour and barley bran in yogurt improved the viscosity, textural, physicochemical and sensory attributes. The barley bran and flour-enriched yogurt improved the growth of probiotics and lipid profile, as well as decreased glucose levels in response to functional yogurts. It was concluded that barley bran exhibited greater potential than barley flour in the improvement of yogurt quality and hypercholesterolemia management.