الفهرس 
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Abstract
This investigation aimed to make a comparison between whole oat flour and wheat flour in terms of their chemical composition, in addition to study the rheological properties of wheat flour (control sample) and compered its result with wheat flour that substituted with different percentage of whole oats flour and those ratios were (50% - 75%). Also antioxidant activities were investigated to all of whole oats flour, cinnamon and orange peels.
After preparation a seven treatments of cookies substituted with whole oats flour with different percentages (0%, 50% and 75%), also add 5% cinnamon in treatments (4-5), on the other hand treatments (6-7) contain 5% orange peels, then investigate the chemical composition of the cookies treatments.
Microbiological evaluation included (total bacteria count, spore forming bacteria and Mold and yeasts count), organoleptic test and physical changes consisted (appearance, color, taste, texture and odor) of the cookies treatments were studied during the period of storage (three months), at room temperature.
In addition to some cookies treatments substituted with (100% wheat flour (control) - 75% oats - 75% oats + 5% cinnamon -75% oats + 5% orange peels), which were more acceptable for the panelists, were investigated its effects on biochemical assays in the blood serum for rats, which treated with CCL4, after intake diets that contain cookies treatments substituted with (100% wheat flour (control) - 75% oats - 75% oats + 5% cinnamon -75% oats + 5% orange peels) for 28 days.
The obtained results can be summarized as follows:
1-Chemical composition of whole oats flour and wheat flour.
The results shows that the percentage of moisture, total lipids, ash, crude protein, fiber content and carbohydrate of whole oats flour were, (9.69%, 5.44%, 2.10%, 12.64%, 3.24% and 66.89%), respectively. On the other hand wheat flour consists of (10.62%, 1.76%, 0.87%, 10.30%, 2.03% and 74.42%) for moisture, total lipids, ash crude protein, fiber content and carbohydrate respectively. We conclude from that whole grain oats have a higher nutritional value.
2-Chemical composition for cookies samples
The prepared cookies are have a rich sources of moisture (3.21 to 4.29g/100g), total lipids (16.15 to 19.85g/100g), ash (1.05% to 2.35g/100g), crude protein (10.58 to 13.09g/100g), fiber content (1.94 to 4.84g/100g), carbohydrate(56.11 to 66.47g/100g) and energy (451.85 to 466.37g/100g), as cookies treatment substituted with 75% oats + 5% cinnamon was the best because of its contains of protein, fat and ash meanwhile cookies treatment substituted with 75% oats + 5% orange peels had the highest value of fiber.
3-Antioxidant activity in whole oats grain, cinnamon and orange peel.
The result indicated that whole oats flour, cinnamon and orange peel had a high ratio of antioxidants that reach to (54.91%) in whole oats flour and (87.91%) in cinnamon as well as orange peel had (29.32%) from antioxidant activity.
4-Rheological properties of wheat flour substituted with different concentrations of whole oats flour.
It’s clearly from the results that addition whole oats flour by (0%, 50% and 75%) to wheat flour was effect on rheological properties of the samples. As observed for the values for water absorption and degree of softening (B.U.), was increased by increasing the amount of whole oats flour added, as the values of water absorption was (60.6% to 75.8%), and degree of softening (B.U.) value was (49.5 B.U to 80 B.U). On the other hand, dough stability (min), Elasticity (B.U), P.N, extensibility and energy (cm2) values of wheat flour sample substituted with whole oats flour decreased compare with control sample.
5-Sensory evaluation of oats cookies treatments:
All oats cookies treatments were highly acceptable of all sensory properties, i.e. appearance, color, texture, taste and odor for the panelists during storage period all treatments at room temperature for three months. However all organoleptic evaluation properties significantly decreased (P≤0.05) with the prolonged time of storage proceeded, but all formulas recorded higher score of sensory properties and also acceptable for human consumption. But cookies treatment substituted with 75% whole oats flour + 5% orange peels recorded the highest value of these properties.
6-Microbiological evaluation of oats cookies treatments.
Total bacterial counts, spore forming bacteria and fungi and yeasts of cookies formulas decreased with the addition of more whole oats flour either after processing or during storage period as well as formulas that contain cinnamon or orange peel also had a positive effect on microbial growth. But cookies treatment substituted with 75% whole oats flour + 5% cinnamon was the best. In contrast, psychrophilic increased as the time of storage increased. All formulas were in the permissible limits of Egyptian Standard Specifications.
7-Biochemical assays.
7-1-body weights gain (B.W.G), feed intake (F.I) and feed efficiency ratio (F.E.R) of hepatic rats.
It’s clearly from the results that groups (4-5-6) that fed on whole oats flour cookies had a normal increase in their body weight, while the groups (3) observed slower growth compared to negative and positive control groups. Also the results showed that feed intake for groups (4-5-6) was normal compared to negative and positive control groups unlike groups (3) as its feed intake was less. As for feed efficiency ratio the result indicated that there was no significant difference between all groups except group (2).
7-2-Organ weight (liver - kidney - heart) of hepatic rats.
In comparison with negative and positive control groups the result indicated that liver weight was normal relative to body weight in groups (4-5-6) unlike group (3) as the relative weight of the liver increased in relation to body weight. As for kidney weight the results showed that there is no significant difference between negative control group and groups (4-5-6), meanwhile group (3) indicated any significant difference compared to positive control group. Also it’s cleared from the results that there was no significant difference between all groups in the weight of the heart.
7-3-Biochemical assays in blood serum of hepatic rats.
It’s clearly from the results that groups (4-5-6) that fed on whole oats flour cookies showed the effect of those formulas compered to negative and positive control groups on serum enzyme activities of liver, blood glucose, biochemical parameters and kidney markers in rat with acute cirrhosis by ccl4 after intake whole oats flour cookies treatments for 28 days .As oats decreased the levels of the serum enzymes unlike group (3).
8-Histopathological examination.
8-1-Histopathological examination of liver:
The result indicated that liver of rats in negative group (1) the histological structure of the liver lobule was normal, meanwhile positive group (2) and group (3) showed a damage in liver as fibroblasts proliferation in the portal triad, appearance of newly formed bile ductules, focal hepatocellular necrosis associated with inflammatory cells infiltration and fibrosis of the hepatic capsule, Moreover groups (4-5-6) showed slight improvement in liver tissue activities as there was slight hydropic degeneration of some hepatocytes, slight activation of Kupffer cells, appearance of newly formed bile ductules and portal infiltration with few inflammatory cells.
8-2-Histopathological examination of kidneys:
It’s clearly from the results that kidney of rats in negative group (1) the normal histological structure of renal parenchyma. But positive group (2) and group (3) showed damage to the kidney tissues, where a protein material appeared in the lumen of renal tubules and vacuolation of renal tubular epithelium. Moreover groups (4-5-6) showed an improvement in the kidney tissue, as it found a slight vacuolation of epithelial lining some renal tubules and slight congestion of intertubular blood capillaries.
Finally, it could be concluded that whole grain oats considered a perfect source of protein, lipids, dietary fibers that makes whole grain oats an excellent nutritional value for humans. In addition to its high ratio of antioxidant activity that protects us from free radical. Moreover, it positively affects the growth of microbes by reducing the number of microbes and increasing the shelf life of products that contain oats. Also, oats have a positive effect on blood serum properties, as they are decreased (GPT, GOT, HDL, LDL, urea, creatinine, cholesterol, triglyceride and glucose) in rats treated with CCL4.