PREBIOTICS AS FAT REPLACERS.

  • Biochemistry Department, Faculty of Science, King Abdul Aziz University Biochemistry and Nutrition Department, Women?s College, Ain Shams University, Egypt.
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Prebiotics are found in several vegetables and fruits and are considered functional food components which present significant technological advantages. Their addition improves sensory characteristics such as taste and texture, and enhances the stability of foams, emulsions and mouthfeel in a large range of food applications like dairy products and bread. Prebiotics which decrease the caloric value of food can be used to solve some physical and sensory problems originating from low fat levels in the final products.

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[Fares K. Khalifa. (2017); PREBIOTICS AS FAT REPLACERS. Int. J. of Adv. Res. 5 (Jun). 1466-1473] (ISSN 2320-5407). www.journalijar.com

Fares K. Khalifa
professor Biochemistry Department, Faculty of Science, King Abdul Aziz University

DOI:

Article DOI: 10.21474/IJAR01/4559      
DOI URL: https://dx.doi.org/10.21474/IJAR01/4559

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