title: Chilled milk-based desserts as emerging probiotic and prebiotic products.
abstract: Nowadays, food companies are endeavoring to differentiate their products through creative segmentation and positioning strategies based on superior functionality and quality. Some kinds of dairy desserts have shown a great market potential, as a function of consumers interested in healthier and functional products with fine taste and mouthfeel. In this context, chilled dairy desserts are emerging as attractive options for the incorporation of probiotic cultures and prebiotic ingredients, as seen in the previous launches from the food industry, as well as in the growing number of scientific studies dealing with this subject published in the last years. The main aspects involved in the development of probiotic and/or prebiotic dairy desserts for storage under refrigerated conditions are presented in this review.
authors.affiliation: a Embrapa Caprinos e Ovinos, Empresa Brasileira de Pesquisa Agropecuária, Estrada Sobral-Groaíras, Km 4, P. O. Box 145, 62011-970 , Sobral , CE , Brazil.
authors.forename: Flávia C A
authors.initials: FC
authors.lastname: Buriti
authors.forename: Susana M I
authors.initials: SM
authors.lastname: Saad
mesh_terms: D000818:Animals; D001644:Bifidobacterium / Q000502:physiology; D055598:Chemical Phenomena; D003080:Cold Temperature; D003258:Consumer Behavior; D003611:Dairy Products / Q000382:microbiology*; D005511:Food Handling / Q000331:legislation & jurisprudence; D019649:Food Industry; D005516:Food Microbiology; D055951:Functional Food; D006801:Humans; D007444:Inulin; D007778:Lactobacillus / Q000502:physiology; D007881:Legislation, Food; D056692:Prebiotics; D019936:Probiotics / Q000008:administration & dosage*; D012677:Sensation
chemical_list: D056692:Prebiotics; D007444:Inulin