Prebiotics Addition in Dairy Products
Synbiotics, wiley, ss.737-752, 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/9781394269082.ch23
- Yayınevi: wiley
- Sayfa Sayıları: ss.737-752
- Anahtar Kelimeler: Dairy products, functional foods, prebiotics, probiotics, synbiotics
- Dokuz Eylül Üniversitesi Adresli: Evet
Özet
Live microorganisms that provide health benefits when applied in adequate numbers are called probiotics. It has been used for a long time, especially in fermented dairy products such as yoghurt. Nowadays, the techniques used to add these microorganisms to fresh and cooled dairy products have increased considerably. Prebiotics, a special form of dietary fiber, are different from probiotics. They are generally non-digestible oligosaccharides. In this study, various studies on adding prebiotics to dairy products were examined. A general evaluation was made in the light of the findings obtained as a result of the research. It appears that the health benefits increase with the addition of prebiotics to dairy products. Therefore, it is important to consider the consumer's sensory preferences and acceptability during the production process. It is also recommended that more clinical studies are conducted to evaluate the effects of prebiotics in dairy products.