Food Science and Technology Vol. 4(2), pp. 15 - 22
DOI: 10.13189/fst.2016.040201
Reprint (PDF) (358Kb)

The Use of Prebiotics of Plant Origin in Functional Milk Products

Ozge Ozcan ¹, Tulay Ozcan ^2,*, Lutfiye Yilmaz-Ersan ², Arzu Akpinar-Bayizit ², Berrak Delikanli ^2
1 Department of Medical Laboratory Techniques, Vocational College of Health Services, Kirklareli University, Turkey
² Department of Food Engineering, Uludag University, Turkey

ABSTRACT

A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as 'functional product'. Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry.

KEYWORDS
Prebiotic, Probiotic, Plants

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Ozge Ozcan , Tulay Ozcan , Lutfiye Yilmaz-Ersan , Arzu Akpinar-Bayizit , Berrak Delikanli , "The Use of Prebiotics of Plant Origin in Functional Milk Products," Food Science and Technology, Vol. 4, No. 2, pp. 15 - 22, 2016. DOI: 10.13189/fst.2016.040201.

(b). APA Format:
Ozge Ozcan , Tulay Ozcan , Lutfiye Yilmaz-Ersan , Arzu Akpinar-Bayizit , Berrak Delikanli (2016). The Use of Prebiotics of Plant Origin in Functional Milk Products. Food Science and Technology, 4(2), 15 - 22. DOI: 10.13189/fst.2016.040201.