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 (SOFY) 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. Bifidobacterium remained 106 CFU/ml up to 8 weeks. Triglycerides levels of the rats fed with 30% or 35% SOFY were significantly lower than that of the control group (p < 0.05). Serum total cholesterol and low-density lipoprotein levels of experimental rat groups decreased with increased SOFY, and the difference was very significant between group with 35% SOFY and control groups (p < 0.01). There was no significant difference in high-density lipoprotein between each two groups (p > 0.05). Hepatic cell cords of rats after administration of SOFY 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.
Keywords: hyperlipidemia rats; oat‐based frozen yogurt; serum cholesterol; serum lipids; serum triglycerides.