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Studies on Dietary Fiber Food-Mai Wei Su and Its Healthcare Effect

文献类型： 会议论文

第一作者： Shan Fang

作者： Shan Fang 1 ; Ma Xiaofeng; Liu Sen; Tian Zhifang; Li Hongyu; Li Xianfeng; Han Gang;

作者机构： 1.Farming Products Comprehensive Utilization Institute, Shanxi Academy of Agricultural Sciences, 030031

关键词： oat bran dietary fiber fat-decreasing effect functional food

会议名称： International Symposium of Agricultural Product Processing and Storage

主办单位：

页码： 482-488

摘要： Mai Wei Su is made of oat bran by using modern food processing technology. It is a new type of healthcare food. Its total dietary fiber content is as high as 30% and soluble dietary fiber content is 9.65%, whose main composition isβ- glucan. The product was added to high fat feed at the rate of 10% and then fed to mouse with hyperlipemia for four weeks. The results showed after being given the feed, TC, TG and LDL-C level in blood fat of the mice were significantly lower than that of the control and HDL-C was increased a little. According to observation by electronic microscope and analysis of nutritional compositions, the processing technology adopted in the research is cont-ributive on improving microscopic structure and nutritional compositions of oat bran. It is concluded that Mai Wei Su has obvious function of decreasing blood fat and loosening bowel as well as rich in nutrients and with pleasant taste.

分类号： F3

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