Abstract
Consumers’ awareness of how diet is affecting the health and their demand for healthy foods has encouraged the food industry to produce healthy food products. Thus, functional ingredients including probiotics and prebiotics have introduced to industry in order to develop these types of food products. β-glucan, a soluble dietary fiber which has many desirable biological activities such as improving health of gut and prebiotic properties, reducing constipation, suppressing hunger, serum cholesterol reduction and preventing coronary heart disease, is one of the functional components that increasingly used. Moreover, it has specific physical properties including gelling capacity, stabilizer, emulsifying and thickening agent that make it suitable for using in foods, medicines and cosmetics industries. Hence, in this paper, application of β-glucan as a prebiotic and its effects on physiochemical, rheological and sensory characteristics in dairy foods are reviewed.
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