Yogurt-Like Beverages Made With Cereals

摘要: Abstract Cereal beverages can be considered as belonging to the functional food category due their beneficial effect on health. Cereal-based beverages, mostly spontaneously fermented, have long been traditionally produced in many parts of world. Advances microbial and fermentation technology allowed more understanding interaction between microorganisms cereal matrix. Nowadays, new are being developed relying use selected starter cultures drive standardize fermentation, confer specific nutritional properties, such pre- probiotic benefits. In this chapter, main effects health, texture, sensory properties yogurt-like discussed. The successful combination these features will a fundamental factor for future market cereal-fermented beverages.