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Prebiotic flours in dairy food processing: Technological and sensory implications
Author(s) -
Santos Renata O,
Silva Marcus Vinicius F,
Nascimento Kamila O,
Batista Aline L D,
Moraes Jeremias,
Andrade Marlon M,
Andrade Luiz Guilherme Z S,
KhosraviDarani Kianoush,
Freitas Monica Q,
Raices Renata S L,
Silva Marcia C,
Barbosa Junior Jose L,
Barbosa Maria Ivone M J,
Cruz Adriano G
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12394
Subject(s) - prebiotic , food science , probiotic , dairy industry , sensory system , microbiology and biotechnology , chemistry , biology , bacteria , genetics , neuroscience
This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.