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Prebiotics in Food Industry

Rashmi, R. (2006) Prebiotics in Food Industry. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Pre- and probiotics are the highly acclaimed food ingredient/additive that gaining more importance in the field of preventive medicine. Approximately 1014 bacterial cells make up the bacterial community in the human gastrointestinal tract. The modulation of this microbial community through prebiotics may be a great opportunity to support human health and well-being. Diet rich in fruits and vegetables contains a wide range of dietary fiber, it is questionable whether people consuming such a diet require an additional intake of prebiotics to obtain optimal health effects. But a majority of people depend on processed foods. Knowing that the prebiotic oligosaccharides confer functional properties to processed foods, efforts should be made to increase fiber and non digestible oligosaccharide content of popular foods to assist consumers in obtaining the recommended levels of prebiotics in the diet. The market for prebiotics is substantial and continues to expand. This has been encouraged by an increased consumer awareness of the health benefits. Although dominated by Japanese companies, European interest is growing rapidly and a wide variety of products displaying novel physiological and functional characteristics have emerged. Active research is likely to create interest in the development of novel prebiotics in other countries all over the world. As the beneficial, functional properties of prebiotics become more widely understood, both the volume of use and the diversity of applications are expected to increase. Further developments in the carbohydrate materials themselves are in progress and it is likely that more novel ingredients demonstrating new physiological effects will emerge over the next few years. At present, materials possessing dietary fibre effects and prebiotic activity are popular and their use in symbiotic products containing probiotic Bifidobacteria and prebiotic oligosaccharides is one of the largest emerging markets.
Uncontrolled Keywords: preventive medicine prebiotics probiotics functional food food industry
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2007 09:51
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1315

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