Functional properties of some fermented fruit and vegetable products

ISBN-13: 9783330040663 / Angielski / Miękka / 2017 / 132 str.

Amr El-Sayed; Mohamed Rabie

Opis

There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.

O autorze

I am Amr Ahmed El-Sayed from Egypt.I hold a B.Sc. Degree in Food Science in year 2004 and M.Sc. Degree in food biotechnology in year 2016 from Zagazig University-Egypt.Now I am Ph.D. student in Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.My Position is Researcher and Human nutrition specialist at Zagazig University.