Technological application of prebiotics in dairy products

Abstract

Following the intuition of the Greek philosopher Hippocrates (460 BC - 375 BC), who considers food as medicine. Science spans centuries in the study of functional foods, boosting the industries in the formulation of innovative products, such as the association of health-promoting ingredients together with desirable technological properties. In this sense, the present work aimed to carry out a literature review on the technological application of different prebiotic fibers in dairy products. The data collected showed that dietary fibers such as fructooligosaccharides (FOS), inulin, and xylooligosaccharides (XOS) could provide desirable technological characteristics in dairy products, being able to serve as a fat substitute, texturizing, humectant, body agent, sweetening agent, in addition to having the prebiotic functional potential. Finally, it is evident the expansive possibilities of the application of prebiotics in dairy products, thus allowing the dairy sector to diversify its products in line with consumer demands.