Effect of substitution of soy protein for dietary casein on blood glucose, liver enzymes, lipid profile and kidney function in diabetic rats

The present study was carried out to investigate effects of substitution of Soy protein [SP] for dietary casein [CA] on blood glucose level, liver enzymes, total cholesterol, lipoproteins and kidney function in diabetic rats. The experiment was performed on 60 mature male rats distributed into 6 groups. One group was kept as a -ve control [non diabetic], while the other groups were rendered diabetic by subcutaneous injection of alloxan. The diabetic rats were assigned to one of five diets viz.: 20% casein [CA]; 5% Soy protein [SP] + 15% [CA]; 10% [SP] + 10% [CA]; 15% [SP] + 5% [CA] or 20% [SP]. At the end of dietary period [6 weeks], the rats were sacrificed and blood was collected for separating the serum. Blood glucose, liver enzymes [AST, ALT and ALP], total cholesterol and lipoprotein fractions as well as urea nitrogen, uric acid and creatinine concentrations were determined in the serum. The obtained results showed that substitution of Soy protein for dietary casein significantly decreased the levels of blood glucose, AST, ALT and ALP enzymes and reduced serum levels of total cholesterol, triglycerides, LDL-C, VLDL-c, while increased the level of HDL-c in diabetic rats. It decreased also the concentrations of blood urea nitrogen, uric acid and creatinine. In conclusion, consumption of Soy protein instead of casein may be useful for diabetic patients as it lowers blood glucose and reduces the adverse effects of diabetes on kidney and liver

Rheological, chemical and sensory evaluation of some yoghurt like products

Four treatments of manufactured yoghurt from skimmed buffalo's milk were evaluated. The manufactured samples were as follows: skimmed buffalo's milk +3% fat [cream], Skimmed buffalo's milk + soymilk [65:35], Skimmed buffalo's milk and Skimmed buffalo's milk + 0.5% Textra [starch].Total solids were adjusted to 15% in all treatments by using skim milk powder. Yoghurt samples were prepared then stored at 4°C and examined for the rheological, chemical and sensory properties when samples are fresh and at 3, 9, and 12 days of storage. The results revealed that wheying off value increased during storage in all samples especially yoghurt made from skim milk and addition of starch in treatment four decrease this phenomena.Biochemical properties of yoghurt are not affected in all samples while pH decreased during the storage. Acidity gradually increased along storage and reached the maximum value in samples with addition of 0.5% textra. The acetaldehyde content was at minimum level in samples fortified with soymilk and generally decreased along the storage period.Organoleptically, all yoghurt samples were acceptable and palatable till 9[th] day of storage then produced off flavour at 12[th] day. Where as oozing of whey increased in samples fortified with soymilk and 0.5% textra