Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks
Reza Mohammadi, Amir Mohammad Mortazavian
Food Reviews International
Abstract
Prebiotics are food components that exert beneficial effects on health of the host, associated with modulation of the intestinal flora via stimulating the growth and/or activity of the probiotics. One of the recommended ways to maintain high viable numbers of probiotic bacteria in the intestine as well as in the probiotic fermented milk products until the time of consumption is via the use of prebiotics. These compounds can also affect sensory profile, physicochemical and rheological characteristics, and economic properties of probiotic fermented milk products. In this article, technological aspects of prebiotics (viability of probiotics in the product as well as the physicochemical, rheological, sensory, and economic characteristics of product) in probiotic fermented milks are reviewed.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
prebiotics affect sensory profile
“These compounds can also affect sensory profile, physicochemical and rheological characteristics, and economic properties of probiotic fermented milk products”
prebiotics maintain high viable numbers of probiotic bacteria
“One of the recommended ways to maintain high viable numbers of probiotic bacteria in the intestine as well as in the probiotic fermented milk products until the time of consumption is via the use of p...”
prebiotics affect physicochemical characteristics
“These compounds can also affect sensory profile, physicochemical and rheological characteristics, and economic properties of probiotic fermented milk products”