Effects of feeding hyperlipidemia rats with symbiotic oat‐based frozen yogurt on serum triglycerides and cholesterol

摘要

Ice cream is one of the most popular dairy foods in the world. But it has long been recognized as a high‐calorie food and may not be suitable for certain segments of the population. Oat‐based food products are considered as functional foods due to its rich β‐glucan. A symbiotic oat‐based frozen yogurt ( ) containing fermented oat, probiotics, and inulin (prebiotic) was developed, and its effects on serum lipids in rats were evaluated. The new product had 4.10% protein, 8.50% fat, and 2.10% fiber, respectively. remained 10  CFU/ml up to 8 weeks. Triglycerides levels of the rats fed with 30% or 35% were significantly lower than that of the control group (  SOFY, and the difference was very significant between group with 35% and control groups (  p > 0.05). Hepatic cell cords of rats after administration of showed orderly manner and normal hepatocyte morphology compared with those of rats in control group. Results indicated that consumption of oat‐based frozen yogurt could lower serum lipids levels in rats.