الفهرس 
Development of a functional fermented dairy product onttaining potential anti-diabetic type(11)protein hydrolysateOnly 14 pages are availabe for public view
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Abstract
Present study concluded that buffalo whey protein hydrolysate improved the texture and yoghurt shelf-life as well as the rheological parameters for yogurt. It decreased the syneresis of the yogurt as well as increasing the viscosity. Both lentil and buffalo whey protein hydrolysates were acceptable in taste, texture and appearance upon the sensory evaluation.
Also we concluded that lentil protein hydrolysate as well as buffalo protein hydrolysate showed a very good effect in lowering plasma glucose level to the normal range. Also lentil protein hydrolysate in combination with or without yogurt characterised with a high biological effect of the kidney and liver functions were in the latter it lowered creatinine, bilirubin, urea and blood urea nitrogen in diabetic rats, as well in the functions of the former it kept the liver enzymes ALT, AST, ALP and ACP to the normal ranges in both plasma and liver tissue.
Lentil protein hydrolysate showed a very good activity as an antioxidant agent on which it reduced free radical activity and improved the antioxidant enzymes activity in plasma and liver tissue for the diabetic rats treated with it. Lentil protein hydrolysate showed good results in lowering the triglycerides, cholesterol, LDL levels in the diabetic rats near to the normal levels.
Our recommendation is to use the lentil and buffalo whey protein hydrolysates in producing a functional dairy product that would have a biological health improving aspect in lowering the blood glucose and serum cholesterol. Bothe hydrolysates improved liver and kidney functions and showed potential antioxidant activity. In addition to health promoting activities, buffalo protein hydrolysate has potential to improve the textural characteristics and reduce syneresis of skimmed yoghurt.