Record Details

Prebiotics: Application in Bakery and Pasta Products.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/11460/
10.1080/10408398.2011.590244
 
Title Prebiotics: Application in Bakery
and Pasta Products.
 
Creator Padma Ishwarya, S.
Prabhasankar, P.
 
Subject 26 Bakery products
09 Food Microbiology
 
Description 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.
 
Publisher Taylor & Francis
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11460/1/CRC%20Rev%20in%20Food%20Sci%20%26%20Nutr_2014_54_4_511.pdf
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.