Abstract
Nowadays there has been an increased consumer demand for foods with health benefits. Most of the foods containing probiotic bacteria are dairy products, however, regarding the increasing of the vegetarianism and the veganism, the development of probiotic beverages based on fruits, vegetables, and cereals have been receiving attention from the scientific community and food industry. In order to produce such health benefits, it is essential that live probiotic bacteria survive throughout the preparation, processing, and storage in addition to survive after passing through the gastrointestinal tract and reach their site of action intact. This chapter discusses the processing challenges of adding probiotic bacteria to nondairy beverages, in liquid and dehydrated form, and in vitro and in vivo studies on the functional benefits obtained through their consumption. In addition, the sensory aspects for market acceptance and trends are also discussed throughout the text.
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