Probiotic food development: An updated review based on technological advancement

Daniel Granato, Filomena Nazzaro, Tatiana Colombo Pimentelc, Erick Almeida Esmerino, Adriano Gomes da Cruz

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Fermented dairy products, such as yogurt, fermented milk, and fermented whey beverages, comprise most of the food containing probiotic cultures. However, consumers are now looking for cholesterol-free and animal-based-free foods because of nutritional restrictions (i.e., lactose intolerance or high total cholesterol), philosophy (i.e., veganism or vegetarianism) and/or taste requirements. This technological trend is expanding and food companies are investing in developing nondairy alternatives of probiotic foods, such as meats, juices, jams, granolas, dried fruit slices, and other vegetable-based products. In this review, we focused on the latest development of probiotic foods (dairy and nondairy products), giving emphasis on technological aspects.

Original languageEnglish
Title of host publicationEncyclopedia of Food Security and Sustainability
PublisherElsevier
Pages422-428
Number of pages7
ISBN (Electronic)9780128126882
ISBN (Print)9780128126875
DOIs
Publication statusPublished - 1 Jan 2018
Externally publishedYes

Keywords

  • Dairy foods
  • Fermentation process
  • Fermented foods
  • Food development
  • Functional foods
  • lactose intolerance
  • Nondairy foods
  • Probiotic bacteria
  • Processed food products
  • Vegetarianism
  • Yogurts

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