11 - Use of enzymes in the production of cereal-based functional foods and food ingredients

Abstract

This chapter focuses on the potential use of cereals in the production of functional foods and potential health-promoting ingredients. There is a growing awareness that the daily diet is an important determinant for a healthy life. Consumers judge food products not only in terms of taste and nutritional needs, but also in terms of the ability to improve their health and well being. Functional foods and functional food ingredients exert a beneficial influence on body functions to help improve well being and health and reduce the risk of chronic diseases, when consumed at levels that can normally be expected to occur in the diet and, hence, meet these new consumer demands. Therefore, it is not surprising that, both from a scientific and a commercial point of view, interest in functional food products and ingredients is high. From a practical point of view, a functional food can be produced by addition of health-promoting component(s), by reducing/removing harmful components, and/or by modifying the nature or the bioavailability of specific components.