Prebiotics: Application in Bakery and Pasta Products.

Padma Ishwarya, S. and Prabhasankar, P. (2014) Prebiotics: Application in Bakery and Pasta Products. Critical Reviews in Food Science and Nutrition, 54. pp. 511-522.

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Abstract

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorablemilieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

Item Type:	Article
Uncontrolled Keywords:	Functional ingredients, oligosaccharides, bread, pasta, prebiotic
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Apr 2014 09:19
Last Modified:	25 Apr 2014 09:19
URI:	http://ir.cftri.res.in/id/eprint/11460

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