Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402 (Maharashtra) India.
* email: thakurmamtafoodtech@gmail.com
Online published on 22 September, 2017.
The rise of vegetarianism and consumer concerns regarding an alternative diet to dairy products with high nutritional value and free of cholesterol and lactose is of great interest to researchers. As a result, new food matrices especially fruits and vegetables are getting more attention as potential substrates as they contain beneficial nutrients that can be an ideal medium for probiotics. Accordingly, several types of probiotic fruits and vegetables products have been developed and marketed, such as fruits and vegetables juices, dried fruits, fermented vegetables and vegetarian deserts. Wide range of probiotic strains, mainly species of Lactobacillus and Bifidobacteria have been widely used in the development of juice products, including pomegranate, orange, cashew apple, tomato, cabbage, beet and carrot juices. This review is an effort by the author to highlight the potential of fruits and vegetables as a suitable carrier for producing various non dairy products.
Functional food, probiotics, fruit juices, fermented vegetables, viability
