非乳制品开菲尔产品的潜力:它们的健康益处,物理化学,感官和生物活性特性

IF 0.8 Q4 NUTRITION & DIETETICS Current Nutrition & Food Science Pub Date : 2023-09-06 DOI:10.2174/1573401319666230809141544
Inas Zahidah, Sibel Bölek
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引用次数: 0

摘要

摘要:随着大众健康生活方式的兴起,功能性食品的消费也在增加。开菲尔被认为是一种潜在的功能性食品,因为它含有大量的有益微生物和生物活性化合物。非乳制品克非尔是为了满足消费者的需求而开发的,但有一些限制,如牛奶蛋白过敏和乳糖不耐症或素食消费者。非乳制品开菲尔中使用的各种成分,如植物性牛奶、水果和蔬菜提取物,可以提供比牛奶更广泛的各种生物活性化合物,如纤维、不饱和脂肪酸、更高的抗氧化性能以及益生菌特性。本文综述了具有潜在健康益处的非乳制品克菲尔替代品以及发酵过程中发生的影响感官特性的化学和物理反应。
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The Potential of Non-dairy Kefir Products: Their Health Benefits, Physiochemical, Sensory, and Bioactive Properties
Abstract: The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds.. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
期刊最新文献
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