Impact of probiotics and prebiotics on food texture

By J. Guimarães, C. Balthazar, Ramon Silva, R. Rocha, J. S. Graça, E. Esmerino, M. C. Silva, A. Sant’Ana, M. Duarte, M. Q. Freitas and 1 more. 2020

134 citations recorded by the source corpus.

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/86a1f20f40e19402ce114711710bc4f41de38142