National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the past few years, the food sectors have shown more attention towards the functional food development. The erudition of the effects of processing as well ingredient composition is essential in order to optimize the conditions and to obtain functional foods affluent in bioactive compounds. Particularly natural antioxidants present in food have received significant interest because of their safety and potential alimental and therapeutic effects. Since way back, bread and bakery products play a predominant role in human nutrition. Numerous cereal related bakery and non-bakery products have been put into engenderment including bread, biscuits, snacks, cookies, noodles, tea, sprouts, and so on. However, a trend has been noticed for an increased need for tastier and nutritionally affluent bakery items prepared with various cereals and plant seeds nowadays. An incipient business has emerged through that demand for companies specialized in the manufacturing of stabilized multigrain bakery products. This review is engrossed on current advances in enriching the bakery products with natural raw materials affluent in bioactive compounds specifically cereals and seeds as well as their overall nutritive value and consumer approval. Conclusively, the long run trends in several multigrain products processing are also addressed.
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