Citation
Yusof, Salmah and Abdul Manap, Mohd Yazid and Wong, Peng Kong and Yousaf, Mohamad Sohail
(2001)
Prebiotics as ingredients in future beverage product innovation.
In: Persidangan Kebangsaan Penyelidikan & Pembangunan IPTA 2001 (25-26 Oktober 2001) hosted in Universiti Kebangsaan Malaysia, Bangi, Selangor, 25-26 Oktober 2001, Universiti Kebangsaan Malaysia, Bangi, Selangor. (pp. 730-733).
Abstract
Today's consumers are more selective and meticulous, demanding foods that would not only fulfill
basic nutrition. but of good taste and healthy. Since beverage represents a substantial portion of
consumers' food intake, it is vital for manufacturers to respond to the changing need of consumers.
The current trend is to look at long-term effect of food intake towards health. Prebiotics are
reported to provide this beneficial effect. This paper will define the term prebiotics and explain
their chemical characteristics and functions in human health. It will also highlight the promising
benefits of using prebiotcs in new beverage product innovations and compare their performance
with ordinary electrolytic drinks.
Download File
Additional Metadata
Actions (login required)
 |
View Item |
![[img]](http://psasir.upm.edu.my/style/images/fileicons/application_pdf.png)