Abstract
The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be used as a prebiotics: fermentable substrates for the growth of probiotic microbiota. It is scientifically proven that grain’s nondigestible carbohydrates stimulate the growth of Lactobacillus acidophilus, L. casei, L. reuteri, L. rhamnosus, L. johnsonii, L. plantarum, Bifidobacterium longum, B. breve, B. lactis. Cereals contain water-soluble fibre, such as β-glucan and arabinoxylan, oilgosaccharides, such as xylo- and fructooligosaccharides and resistant starch, which have a wide application as prebiotic preparations. Furthermore, cereals as wheat, rye and rice contain polyphenols (benzoic and cinnamic acid derivatives) that are used both in the food industry as antioxidants, dyes, flavors of natural origin and in the compositions of physiologically functional ingredients, as well as in the pharmaceutical and cosmetic industries. Thus using cereals as a raw material for functional ingredients obtaining is a perspective in biotechnology, food and pharmaceutical industry. The modification of cereals processing technologies also will allow produce insufficiently studied prebiotic compounds, the functionality of which must be studied.
Highlights
The development of new physiologically functional food products is a prospective direction for world food products market
Until the accumulation of the probiotic culture in the vol- reuteri, L. plantarum, L. acidophilus and L. fermentum, ume of more than 109 CFU/g, and the ratio of lactic acid were cultivated in extracts of malt, barley and wheat
Physiological and functional components of cereals and their physiological effects Dietary fiber According to modern nutrition theory, dietary fibers, along with their characteristic properties, have high prebiotic potential and selective stimulating effect on the growth of the normal microbiota of the intestinal microorganism, thereby increasing its immune function and reducing the risk of developing diseases of the gastrointestinal tract (GIT), the appearance of ulcers, allergies [1, 2, 5]
Summary
Fructans, oligosaccharides dietary fibers minerals vitamines β-carotenoids, lycopene phytocomponents. During the preparation of the leaven, the starter barley malt to the porridge increased the rate of decrease in pH and the total amount L. acidophilus 109 CFU/g in culture of lactobacilli is introduced, the fermentation lasts the final product [15,32]. In the research [27] strains L. until the accumulation of the probiotic culture in the vol- reuteri, L. plantarum, L. acidophilus and L. fermentum, ume of more than 109 CFU/g, and the ratio of lactic acid were cultivated in extracts of malt, barley and wheat Carbohydrates of cereals have a high prebiotic ley and wheat, due to the increased content of maltose, effect and their inclusion in a number of foods sucrose, glucose, fructose and free amino nitrogen [26]. That is why thereby improving the organoleptic properties of the finprobiotic strains should have a high adaptability to the ished product [25]
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