R&D Of Oat-Rice And Its Function Of Reducing Obesity And Blood Lipids In Mice

At present, oat-rice generally has tough taste, long cooking time, short storage period andso on in the market. In order to solve these problems, this paper standardized the CriticalControl Points by confirming oat-rice processing; The mixtrue ratio of oat-rice and rice wasdetermined by the following three aspects, which are the amino acid pattern, sensoryevaluation and texture profile analysis; Kun Ming mice were the experimental animals.Firstly,it established high fat model by feeding mice the high fat feed. Then, it fed mice thefeeds which contains10%,20%,40%oat-rice, and observed the change of diet intaking,drinking water, drainage and weight, evaluated the effection of different oat-rice additive feedon losing weight of mice. Determining these indexes such as blood glucose, blood lipid andinsulin, it aimed to analyze the effects of feeding different additive oat-rice feed on reducingmice’s blood glucose, blood lipid and insulin sensitivity. Determining fat coefficient, liverindex, hepatic triglycerides, and observing the liver tissue section, it aimed to analyze thechanges of mice’s body fat and liver tissue metabolism. Through the research, we can makethe following conclusions:(1) Under the consideration of the enterprise manufacturing feasibility, product taste,shelf life and other aspects, using Na2CO3decoloring technology didn’t comply with therequirements. Through infrared roasting, the oat-rice was more full and luster in appearance.Kernels’ colour and lustre were better by the cooking experiments; its adhesiveness andhydroscopicity were improved; Sensory evaluation was higher. But it still existed grainfloating, peroxidase activity didn’t completely deactive. Therefore, through adjusting infraredroasting process,the final process is burnish peeling, atmospheric pressure steaming (it canmake lipase activity and peroxidase activity deactive), infrared roasting(it can increaseincense and lighten). The final product has well sense and enzyme activity completelyinhibits.(2) Critical Control Points of oat-rice processing are: A.chinese naked oats and kernelsize screening (22-25g/thousand kernel weight of oats). B.debran with abrasive mill(debraning ratio is around3±0.5%). C.steaming treatment (steaming5minutes by normal air pressure).D. infrared roasting (the temperature of origin heater is500oC and the surfacetemperature of the final products is101-105oC, roasting time is about30s).Then, we canchoose the fluidized bed to air the oat-rice, until the moisture of production drops to about10%.(3) The results of mixed rice of oat-rice and rice show that: When the mixture ratio ofoat-rice and rice is35:65, its amino acid pattern is best; When the range of mixture ratio isfrom20:80to30:70, its sensory evaluation’s scores and texture are good. The syntheticevaluation showed: Adding25%~35%oat-rice to mixed rice, the grade of amino acid patternis high, the nutritional value is superior, the mouthfeel is delicious. Along with increasing ofoat-rice addition, the hardness of mixed rice increases and the adhesiveness reduces. Thisproduct is matching with the food habit of Chinese consumer and has the potential marketprospect.(4) In animal experiments, contrast to the high fat group, the diet intake, drinking water,drainage, weight gain, Lee ’s index of obese mice significantly reduced after eating oat-ricefeed (P<0.05); The concentration of blood glucose,total cholesterol and low densitylipoprotein reduced (P<0.05).Insulin content and insulin sensitivity significantly increased,By contrast, insulin resistance reduced(P<0.05); The mice’s liver coefficient, livertriglyceride content and fat coefficient significantly dropped (P<0.05).The results of livers’tissue slice showed that oat-rice feed could significantly decrease the steatosis of the liver.Comparing three oat-rice feed groups, the mice’s weight, Lee ’s, TC and TG, LDL-C, fatcoefficient and liver coefficient were lowest; HDL-C and IAI were highest; hepatic steatosiswas mostly controlled by feeding medium oat-rice feed. Therefore, we can draw theconclusion: when the oat-rice addition is20%, the effect of reducing weight is most obvious.