DEVELOPMENT OF BARLEY (HORDEUM VULGARE) ENRICHED PROBIOTIC FERMENTED MILK AND EVALUATION OF ITS FUNCTIONAL PROPERTIES
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Date
2019
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
Consumer perception related to food selection and consumption is changing
at a fast pace. Now the focus is on achieving optimized nutrition, maximizing life
expectancy and improving the quality of life by resisting diseases and enhancing
health conditions. Functional foods are an integral part of nutraceutical market which
is gaining its identity in India after being accepted internationally. Probiotic products
are considered one of the leading categories of functional foods as these products
provide specific health benefits beyond its basic nutrition. Fermented milk products
are considered the most suitable vehicle to deliver probiotics. The functionality of
probiotic fermented milks can be further enhanced through biofortification with
cereals. Barley (Hordeum vulgare) is a cereal having high nutritional value, low fat
content, complex carbohydrates and a protein content that covers most of the amino
acid requirements in humans. Barley grains also contain minerals, vitamins,
particularly rich in vitamin E, other antioxidants such as polyphenolic compounds,
and insoluble and soluble fibre. The interest in barley is increasing due to the presence
of barley fiber, especially β-glucan in whole grain barley which has been largely
credited for a number of health benefits. Cereal and milk can be blended to
compensate for deficiency of each other.