187 Comparisons of commercial and soy- and corn-fiber-enriched, extruded corn flakes. II. Cholesterol lowering properties in hamsters.

M. LIU (1), C. F. Klopfenstein (1), J. L. Brent, Jr. (1), and C. S. Setser (2). (1) Dept. of Grain Science and Industry and (2) Dept. of Foods and Nutrition, Kansas State University, Manhattan, KS 66506.

Several types of experimental, soy- or corn-fiber-rich corn flakes and a low-fiber control corn flake were prepared using a Wenger TX-52 extruder and SR 730 flaking rolls. Hamster feeding trials then were used to compare the cholesterol-lowering activity of the experimental, fiber-rich flakes and the control flake with five commercial brands of corn flakes. Animals fed one of the extruded soy-fiber-enriched flakes had lower serum total cholesterol and higher percent HDL cholesterol levels than animals fed any of the commercial corn flakes, the corn fiber flakes, or the low-fiber control corn flakes. Apparently, higher energy input during extrusion processing enhanced the cholesterol-lowering effects of the soy-fiber-enriched flakes. Effects of extrusion on fiber fermentability to short chain fatty acids and fat digestibility are being investigated.