Cereal based functional food of Indian subcontinent: a review View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2012-12

AUTHORS

Arpita Das, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

Due to constant health awareness and readily available information on usefulness of different diet and their direct link with health, the demand of functional food is increasing day by day. The concept of functional foods includes foods or food ingredients that exert a beneficial effect on host health and/or reduce the risk of chronic disease beyond basic nutritional functions. Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties. Cereal- and cereal component-based food products offer opportunities to include probiotics, prebiotics, and fibers in the human diet. Various growth studies using probiotic Lactic acid bacteria on cereal-based substrates and utilization of whole grain or components as high-fiber foods in developing novel food products lend support to the idea that cereal-based media may well be good probiotic carriers. It is essential that science and traditional knowledge should go together to find mutually beneficial results. In the Indian subcontinent, making use of fermented food and beverages using local food crops and other biological resources are very common. But the nature of the products and the base material vary from region to region. More... »

PAGES

665-672

References to SciGraph publications

  • 1998. Fermented weaning foods in MICROBIOLOGY OF FERMENTED FOODS
  • 2002-01. Cereal grains and coronary heart disease in EUROPEAN JOURNAL OF CLINICAL NUTRITION
  • 1998. Fermented foods of the Indian subcontinent in MICROBIOLOGY OF FERMENTED FOODS
  • 2004-07. Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilisation in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2004-11. Cereal grains, legumes and diabetes in EUROPEAN JOURNAL OF CLINICAL NUTRITION
  • Journal

    TITLE

    Journal of Food Science and Technology

    ISSUE

    6

    VOLUME

    49

    Author Affiliations

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s13197-011-0474-1

    DOI

    http://dx.doi.org/10.1007/s13197-011-0474-1

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1044396990

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/24293685


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