Mango based dairy beverage-bespoke for multi antioxidants

Abstract

Preeti Shukla, Bajwa U and Suresh Bhise

As a result of the fast development of the food and drink industry and technology, the variety of products presented to the markets has been increased dramatically. In addition, there have been improvements in ingredient technology, the spread of international tastes, and a drive to create and sell foods and drinks that offer consumers nutritional benefits. Functional foods are those foods or food components that are scientifically recognized as having physiological benefits beyond those of basic nutrition. Among functional foods, dairy-based functional foods account for nearly 43% of the market. These products are enriched with functional food components originating from dairy and nondairy sources. It is a well established fact that food milk proteins and other ingredients may have nutritional and antioxidative benefits with different physiological effects. Incorporation of fruit in dairy beverage may have added effect on the functionality. Fruits rich in antioxidants and other functional ingredients may have a pronounced positive health effect on humans. As the dairy sector is continuously expanding all over the world, these fruit based functional dairy beverages may offer bases for the development of novel functional beverages in these markets.