Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products.

Neelam, Rawat and Indrani, D. (2015) Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products. Food Reviews International, 31 (2). pp. 125-146.

PDF Food Reviews InternationalVolume 31, Issue 2, April 2015, pages 125-146.pdf - Published Version Restricted to Registered users only Download (180kB)

Abstract

Any food intentionally designed to lower the risk of, or delay the onset of, certain diseases, or otherwise provide a health benefit as a result of either adding or removing certain substances from that food is known as functional food. Dietary fibers; amino acids, peptides, and proteins; minerals and vitamins; phytochemicals and antioxidants; lactic acid bacteria; polyunsaturated fatty acids; and sugar alcohols are examples of some health-enhancing ingredients. The beneficial effects of these ingredients have prompted the researchers to develop products with special health-promoting characteristics. This review gives emphasis on the different functional ingredients that are available, compatible with the physiological characteristics of wheat-based and other products, and provides evidence of the relationship between the food and health.

Item Type:	Article
Uncontrolled Keywords:	Bakery, Functional ingredients, Health products, Pasta, Traditional
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Jun 2015 11:36
Last Modified:	12 Jun 2015 11:36
URI:	http://ir.cftri.res.in/id/eprint/11790

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