456225557-fermented-foods-and-beverages-pptx.pptx

Fermentation

1. FERMENTED FOODS AND BEVERAGES

2. FERMENTED FOODS? Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation. There are thousands of different types of fermented foods, including: cultured milk and yoghurt wine beer  cider cheese miso kimchi sauerkraut fermented sausage.

3. WHAT IS FERMENTATION? Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids.   fermentation  typically refers to the fermentation of  sugar  to  alcohol  using  yeast , but other fermentation processes involve the use of bacteria such as  lactobacillus , including the making of foods such as  yogurt  . The science of fermentation is known as  zymology . The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness. It is an ancient technique of preserving food.

4. HOW CHEESE IS MADE?

5. FERMENTED BEVERAGES Fruit juices which have undergone alcoholic fermentation by yeasts include wine, champaigne , port, sherry, tokay, muscat , perry, orange wine, berry wine, nira and cider.

6. BUT HOW THEY ARE MADE?

7. VINEGAR The product made from carbohydrates obtained from different fruits by a process of oxidation in which alcohol is converted into  acetic  acid by the agency of bacteria of the genus Acetobacter, especially A. aceti or by acetic fermentation is called vinegar. It can be manufactured as a byproduct from the remains of fruits after extracting the juice from fruits. Fruit vinegars will have a unique flavour of the fruits used. Vinegar can be made from apple, grape or other fruits.

8. PREBIOTICS AND PROBIOTICS :Prebiotics are food ingredients that the microorganisms in your body (e.g. gut bacteria) use or ‘feed’ on to grow and live, leading to health benefits :Probiotics are live microorganisms or bacteria that provide a health benefit to the human body .

9. BENEFITS? The probiotics produced during fermentation can help restore the balance of friendly bacteria in your gut . The bacteria that live in your gut have a significant impact on your immune system. Due to their high probiotic content, fermented foods can give your immune system a boost and reduce your risk of infections like the common cold. Fermentation helps break down nutrients in food, making them easier to digest than their unfermented counterparts. For example, lactose — the natural sugar in milk — is broken down during fermentation into simpler sugars — glucose and galactose

10. REFERENCES 1. Marco, M.L., et al., Health benefits of fermented foods: microbiota and beyond. Current opinion in biotechnology, 2017. 44:94-102. 2. Bell, V., J. Ferrão , and T. Fernandes, Nutritional Guidelines and Fermented Food Frameworks. Foods, 2017. 6(8):65. 3. Şanlier , N., B.B. GÖkcen , and A.C. Sezgin , Health benefits of fermented foods. Critical reviews in food science and nutrition, 2017:1-22. 4. Hill, C., et al., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 2014. 11(8):506. 5. Hotel, A.C.P. and A. Cordoba, Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention, 2001. 5(1):1-34. 6.Gibson, G.R., et al., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology and Hepatology, 2017. 14(8):491. 7. Al- Sheraji , S.H., et al., Prebiotics as functional foods: a review. Journal of Functional Foods, 2013. 5(4):1542-1553. 8. Cho, Y.A., Effect of Probiotics on Blood Lipis Concentrations: A meta-analysis of randomized controlled trials. Medicine, 2015. 94(43):e1714 9. Chen, M., et al., Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC medicine, 2014. 12(1):215. 9. Eussen , S.J., et al., Consumption of dairy foods in relation to impaired glucose metabolism and type 2 diabetes mellitus: the Maastricht Study. British Journal of Nutrition, 2016. 115(8):1453-1461. 10. Soedamah -Muthu, S.S., et al., Consumption of dairy products and associations with incident diabetes, CHD and mortality in the Whitehall II study. British Journal of Nutrition, 2013. 109(4):718-726. 11. Iwasa , M., et al., Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men. Nutrition journal, 2013. 12(1):83.