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International Journal of Home Science
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International Journal of Home Science

2019, VOL. 5 ISSUE 3, PART B

Evaluation of shelf life of standardized prebiotic and probiotic products

Author(s): Shreya Singh and Neetu Singh
Abstract:
The present study was done on “Evaluation of shelf life of standardized prebiotic and probiotic products.” In the industrialized world, functional foods have become a part of an everyday diet and are demonstrated to offer potential health benefits beyond the widely accepted nutritional effects. Currently, the most important and frequently used functional food compounds are probiotics and prebiotics, or they are collectively known as ‘symbiotic’. Moreover, with an already healthy image, dairy products appear to be an excellent mean for inventing nutritious foods. Such probiotic dairy foods beneficially affect the host by improving survival and implantation of live microbial dietary supplements in the gastrointestinal flora, by selectively stimulating the growth or activating the catabolism of one or a limited number of health-promoting bacteria in the intestinal tract, and by improving the gastrointestinal tract’s microbial balance. These weaning foods are fermented food, which are easily digestible and makes the environment of gut applicable for microorganism to grow, which confers benefits upon host well-being and health.
Pages: 90-92  |  5 Views  11 Downloads
How to cite this article:
Shreya Singh and Neetu Singh. Evaluation of shelf life of standardized prebiotic and probiotic products. International Journal of Home Science. 2019; 5(3): 90-92.
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