Alternative beverages for probiotic foods
DOI
KEYWORDS
functional foods; probiotics; matrix; viability; prebiotics; physico-chemical and sensory characteristics
ABSTRACT
Food industry has been recently aiming among other things toward the production of functional foods. Probiotics fall into this category. Although dairy food matrices have traditionally been used for the elaboration of them, in recent years, a number of allergic or abnormal reactions to some of the ingredients that are normally found in dairy matrices have encouraged. This review has focused particularly on non-dairy probiotic beverages. The viability of these products and its persistence have been a special matter of interest, since it is clearly dependent on the technique used for the inoculation or addition of the microorganisms. Such persistence is generally affected both by the processing of the food and by the storage period. Many studies have also observed that the presence of microorganisms results in reactions that may alter the physicochemical and sensory characteristics of the product, which have been, for the most part, positively valued by consumers.
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