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 10 6 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.

Ice cream is one of the most popular dairy foods. However, it may be not suitable for certain segments of the population due to its high sugar and fat. Oats‐based products are considered as functional foods as they are rich in β‐glucan. The objectives of this study were to develop a symbiotic oat‐based frozen yogurt containing fermented oat, probiotics and inulin (prebiotic) and to evaluate its effects on serum triglycerides (TG) and cholesterol in rats. Fermented oat base was prepared by fermenting cooked and sterilized oat slurry with probiotic cultures at 43oC for 6 h. The oat‐based frozen yogurt was formulated using fermented oat base, inulin, sweeteners, soy protein, vegetable oils, and emulsifiers. The new product was analyzed for chemical composition (%, protein: 4.1+0.1; fat: 8.5+0.2; carbohydrates: 22.0+0.2; soluble fiber: 2.10+0.02; calcium: 0.27+0.02) and probiotic survivability. The initial populations of Bifidobacterium and Lactobacillus acidophilus in the experimental frozen yogurt were 8.4×106 and 5.6×103CFU/ml, respectively. Bifidobacterium remained stable during storage at ‐18oC. Rats (Wistar) were conditioned and their TG and cholesterol levels were measured before and after feeding trials. Rats (3 groups) were fed with diets containing 25% (L), 30% (M), and 35% (H) of the oat frozen yogurt, respectively, compared with the rats fed with a diet containing 30% commercial ice cream (C), and a control group fed with a standard diet (S). The TG levels in the rats of both groups fed with M or H diet were significantly lower than that of group C (p<0.05). There was a very significant difference in total cholesterol (TC) and LDL between rats fed with H diet and those fed with C diet (p<0.01). There was no significant difference in TG between rats fed with standard diet and H diet (p>0.05), but the differences in TC, and LDL were very significant between the groups (p<0.01). Results indicate that consumption of oat‐based frozen yogurt may decrease the levels of serum TG, total and LDL cholesterol in rats.