EFFECT OF PECTIN-WHEAT BRAN BLENDS ON RAT-BLOOD LIPID AND FECAL RESPONSES AND ON MUFFIN QUALITY

Blends of pectin, a water-soluble fiber, and wheat bran, a rich source of insoluble fiber, were tested for their effect on blood lipid level s and fecal responses in rats. A pectin and bran blend that contained about equal amounts of each component produced a pronounced blood chol esterol-lowering effect in both hypercholesterolemic (cholesterol-fed) and normocholesterolemic rats. In hypercholesterolemic rats, the same blend also lowered liver cholesterol levels quite significantly. This blend produced quite desirable fecal responses in terms of fecal weig ht, volume, and density. Used in muffins to replace 20% of the flour i n the formula, the 1:1 pectin-bran blend increased the total and solub le-fiber contents of the muffins severalfold and reduced their caloric content by 14%.