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Food Reviews International Volume 27, 2011 - Issue 2
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Original Articles

Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks

R. Mohammadi Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
&
A.M. Mortazavian Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
Pages 192-212 | Published online: 19 Feb 2011
 
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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.

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