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Nov 12-13, 2018 | Paris, France
Nutraceuticals and Food Sciences
International Conference on 27th International Conference on
Nursing and Healthcare &
Joint Event
Journal of Food science and Nutrition | Volume 1
Cereal based functional fermented milk – A health challenge for Humanity
John David
Sam Higginbottom University, India
Consumption of fermented milk has increased manifold
worldwide and various popular ingredients of functional
significance are being incorporated into cultural dairy products
to enhance their market value and thus with specific health
benefits. Fermented milk products have been reported to
have therapeutic properties like anti-cholesterol emic and
ant-carcinogenic. The choice of cereal based substrate for
the development of probiotic foods is motivated by increase
in consumer vegetarianism, lactose intolerance, cholesterol
content and economic reasons that are associated with dairy
products. Cereals also have the potential to offer consumer
prebiotic and whole grain benefits. Cereal grains are very good
substrates for fermentation globally and the predominant
microorganisms are lactic acid bacteria and yeast. Cereal grains
constitute a major source of dietary nutrients and addition
of cereals into milk enriches its mineral value supplementing
fibre. Fermentation further enhances the nutritive value,
palatability and functionality of cereals by reducing the anti-
nutritional factor. Cereal based functional fermented milk fulfils
the nutritional requirements of an under-nutrition person as
it provides proper energy, proteins, vitamins and minerals.
The ingredients of cereal based functional fermented milk
includes whole barley flour, flax seed, date syrup andmilkwhich
supplements the nutrients required for an undernourished. The
barley supplements with protein, dietary fibre, the B vitamins,
Niacin and several dietary minerals like manganese and
phosphorus. Also, flax seed provides omega 3 fatty acid which
protects against heart disease, lower triglycerides, decreased
risk with higher blood levels, inflammation etc. Omega 3 fatty
acids are important for normal metabolism. Mammals are
unable to synthesize omega 3 fatty acids but can obtain the
shorter chainof omega3 fattyacidsALA(18Carbonand3double
bonds) through diet and use it to form the more important long
chain omega 3 fatty acids. it is a known fact that animal food is
a good source of omega 3 fatty acids but vegetarian diet lacks.
Cereal based fermented functional milk will open new vistas for
new generation comprehensive food.
Speaker Biography
John David is a vibrant university professor in Shiats University, India, in the field of
Dairy Technology, having a teaching experience of 21 years. He is a passionate research
worker having more than 80 research publication in his credit. Prof. David has guided
10 Ph.D. theses. He has written 7 books of national and international repute in the field
of Food and Dairy Technology. He has been bestowed with Young Scientist award in the
year 2006 and has been honoured with “Pride of the Nation” (Rashtriya Gaurav) and
“Gem of Education” (Shiksha Ratan) award for his distinguished service to the nation
in the year 2014.
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