Organic properties and commercial aspects of probiotic products

  • سال انتشار: 1401
  • محل انتشار: دوازدهمین کنفرانس بین المللی علوم صنایع غذایی،کشاورزی ارگانیک و امنیت غذایی
  • کد COI اختصاصی: FSACONF12_053
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 328
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نویسندگان

Mahshid Heydari

Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and FoodTechnology, Kermanshah University of Medical Sciences, Kermanshah, Iran

Omid Rostami

Student Research Committee, Department of Food Science and Technology, National Nutrition and FoodTechnology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid BeheshtiUniversity of Medical Sciences, Tehran, Iran

Leila Zare

Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and FoodTechnology, Kermanshah University of Medical Sciences, Kermanshah, Iran

چکیده

Functional foods claimed to have an additional function are produced by either technological or biotechnological trials through the addition, elimination, or modification of their components. Due to the increasing awareness about the direct impact of diet on health, an increased attempt has been devoted to inventing and expanding new resources, processes, ingredients, and products that supply functional foods. The fortification of foods with appealing nutrients has been conducted with particular attention to probiotics via their well-known beneficial effects. Probiotics canbe incorporated as dietary supplements, ingredients in food/ beverages, animal feed, and any other suitable mode of application in which foods can be consumed to satisfy hunger or hedonistic reasons. However, organoleptic characteristics play a crucial role in determining the final product's the consumer and market and consequently need to be monitored to be not adversely influenced. Due to the increasing demand for probiotic foods regarding their well-known health-beneficial effects and the critical role of organoleptic characteristics in determining consumer attitude and market share, this chapter aims to review the organoleptic attributes of probiotic foods and their respecting market share.

کلیدواژه ها

functional foods, organoleptic, probiotic, trade

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