Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

scholarly journals Use of functional foods among Swedish consumers is related to health-consciousness and perceived effect

2007 ◽  
Vol 98 (5) ◽  
pp. 1058-1069 ◽  
Author(s):  
Eva Landström ◽  
Ulla-Kaisa Koivisto Hursti ◽  
Wulf Becker ◽  
Maria Magnusson
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Effect ◽  
Healthy Foods ◽  
Swedish Population ◽  
Level Of Education ◽  
Health Consciousness ◽  
Study Population ◽  
Positive Correlations ◽  
High Level

The aim of the present study was to survey attitudes to and use of functional foods and to investigate which demographic variables and attitudes to diet and health predict consumption of functional foods among Swedish consumers. A questionnaire was developed and sent to 2000 randomly selected Swedish citizens aged between 17 and 75 years. A total of 972 (48 %) responded, 53 % were female and 44 % male. Mean age was 45 years. The results revealed that 84 % of respondents were familiar with the concept of functional foods; 83 % had consumed/purchased at least one of the seven functional food products presented in the questionnaire. Of those who had consumed a functional food, 25 % had perceived effect of it. Positive correlations were seen between consumers perceiving a personal reward from eating functional foods, having an interest in natural products and an interest in general health. Consumption/purchase of functional foods was related to beliefs in the effects of the products, having consumed nutraceuticals or dietary supplements, having a diet-related problem personally or in the family, and a high level of education. The characteristic Swedish functional food consumer has a high level of education, is health-conscious and interested in healthy foods and believes in the health effect of functional foods. Thus, factors other than demographics better explain consumption of FF. However, the study population may represent a more health-conscious segment of the Swedish population in general. Additional studies are therefore required to elucidate the attitudes and use of FF in different consumer groups.

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

2021 ◽  
Vol 24 (4) ◽  
pp. 470-496
Author(s):  
Saoussen Lakhdar ◽  
Fatma Smaoui
Keyword(s):  
Functional Food ◽  
Cultural Context ◽  
Functional Foods ◽  
Health Benefit ◽  
Well Being ◽  
Natural Setting ◽  
Mena Region ◽  
Lay Knowledge ◽  
Content Type ◽  
Health Related

Purpose This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region. Design/methodology/approach A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers. Findings Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity. Research limitations/implications The findings are specific to the Tunisian setting and may be not transferable to other settings. Practical implications The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge. Social implications The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice. Originality/value This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

Honey as a functional additive in yoghurt – a review

2019 ◽  
Vol 50 (1) ◽  
pp. 168-178
Author(s):  
S. Sarkar ◽  
S. Chandra
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Fermented Milk ◽  
Milk Product ◽  
Research Papers ◽  
Content Type ◽  
Functional Additive ◽  
Medicinal Value ◽  
Feeding Trials ◽  
Societal Interest

Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

scholarly journals Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

2020 ◽  
Vol 2020 ◽  
pp. 1-6 ◽  
Author(s):  
Yoseph Asmelash Gebru ◽  
Desta Berhe Sbhatu ◽  
Kwang-Pyo Kim
Keyword(s):  
Functional Properties ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Eragrostis Tef ◽  
Crude Fiber Content ◽  
Global Demand ◽  
The World ◽  
The Usa ◽  
High Level

Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.

scholarly journals Potential Functional Food Ingredients in Bread and their Health Benefits

2021 ◽  
Vol 12 (5) ◽  
pp. 6533-6542
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Omega 3 ◽  
Active Ingredients ◽  
Beta Glucan ◽  
Food Ingredients ◽  
Functional Bread ◽  
Technological Advances

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.

scholarly journals Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

2019 ◽  
Vol 8 (6) ◽  
pp. 104
Author(s):  
Pauline Ikumi ◽  
Monica Mburu ◽  
Daniel Njoroge
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Functional Foods ◽  
Health Benefits ◽  
Salvia Hispanica ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Salvia Hispanica L ◽  
Lifestyle Diseases

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 93-100
Author(s):  
M. Y. Ulozhynоva ◽  
Y. S. Usenia
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Omega 3 ◽  
Foreign Markets ◽  
Healthy Nutrition ◽  
Risk Of Disease ◽  
Main Determinants ◽  
Functional Purpose

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.

FUNCTIONAL FOOD – A CHALLANGE FOR THE CONSUMER, OPPORTUNITY FOR PRODUCERS

2018 ◽  
Vol XX (5) ◽  
pp. 112-118
Author(s):  
Katarzyna Mironiuk
Keyword(s):  
Marketing Strategy ◽  
Nutrition Education ◽  
Functional Food ◽  
Functional Foods ◽  
Social Attitudes ◽  
Healthy Food ◽  
The Other ◽  
The Social ◽  
The World ◽  
Definition Of

Pro-health trend dominates all over the world, as well in Poland. Nutrition education is present from the early stages of our lives, which gradually creates healthy food conscious consumer. They are led to choose their nutrition in a way to prevent diseases of affluence, therefore there is a need for functional foods. Nowadays, together with the lack of definition of those products and with absence of dedicated to them law, consumers experience problems with identifying this type food correctly. Producers, on the other hand, are obligated to conduct complicated and expensive research to be able to set functional foods on the market. The social attitudes towards necessity and price of those products seems positive. Current feasible trends could be a chance for agribusiness and manufacturers to step in, listen to the consumers doubts and troubles and prepare products that not only would be an answer for markets needs, but also would meet diet recommendations. Such conjoint actions, together with well designed marketing strategy could build a market ready for getting functional food regularly in the future. There is also a need observed among consumers to design special mark, helping in distinguish between functional and conventional products.

scholarly journals Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Akhter Ali ◽  
Dil Bahadur Rahut
Keyword(s):  
Significant Role ◽  
Rural Areas ◽  
Functional Food ◽  
Functional Foods ◽  
Good Health ◽  
Healthy Foods ◽  
Policy Makers ◽  
Level Of Education ◽  
The People ◽  
And Gender

Using comprehensive primary dataset collected from 400 respondents from all four major provinces of Pakistan, this study assesses consumers’ knowledge, awareness, and perception regarding the use of functional foods. The empirical findings show that the majority of the consumers do not have information and knowledge about the functional foods in Pakistan. Hence, the frequency of consumption of functional food was low especially in rural areas. The result revealed that consumers with ill health were more eager to consume functional foods compared to healthier people. Besides health, the level of education and gender (female) of the respondent also play significant role in the acceptability and consumption of the functional foods in Pakistan. Geographically the people in the cities were more aware and willing to pay more for the functional foods as compared to people living in the villages. Majority of the consumers think that consumption of functional foods can help them to maintain good health, hence the policy makers’ needs to create more awareness.

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