Dr. SREEJA V.DEEPTI SUMAN2021-06-052021-06-052019https://krishikosh.egranth.ac.in/handle/1/5810169608Consumer 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.EnglishThesis