Abstract:To increase the intake of carotenoids and dietary fibers in children，vegetable-millet noodles rich in carotenoids were prepared.The effect of the addition of different dietary fibers，including high-amylose corn starch（HACS），inulin（I），fructo-oligosaccharides（FOS），galactose oligosaccharides（GOS），oat β-glucan（BG），arabinogalactan（AG），arabinoxylan（AX），and xylo-oligosaccharides（XOS）at a concentration of 8%，on the bioaccessibility of carotenoids and the fermentability of the noodles were systematically compared using an in vitro simulated gastrointestinal digestion and fermentation model with fecal microbiota from school-age children.The results showed that the addition of BG and HACS significantly reduced the noodle breakage rate（p＜0.05）.Except for BG and FOS，the addition of other dietary fibers significantly reduced the bioaccessibility of carotenoids in the noodles （p＜0.05）.The fermented noodle digesta mainly produced acetic acid，propionic acid，and butyric acid，leading to a decrease in the pH of the system.Among the noodles，the utilization rate of undigested carbohydrates by the microbiota was significantly lower in the AX-added noodles than in other noodles（p＜0.05）.In conclusion，the addition of dietary fibers to vegetable-millet noodles helped maintain an acidic environment in the intestines.Specifically，BG and FOS contributed to enhancing the bioaccessibility of carotenoids in the noodles.