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RIFST Unveils First Synbiotic Bread in Iran

The President of RIFST announced that with the intent to elevate safety and health of food the research-based and technological achievement of synbiotic was unveiled. Dr. Ghadir Rajabzadeh added “The Production of Synbiotic is the outcome of the research project entitled A Study on the Effect of Inulin and Encapsulated Bacteria on the Sensory Properties, Rheological and Shelf Life of Synbiotic Traditional Bread which was implemented at the Research Institute of Food Science and Technology in accordance with the country's major goals of promoting food safety and health.” Thanks to its has high nutritional value, diversity, proper consumer retention and low production costs, bread is considered as a popular food with high consumption among wide spectrum of the society. 

Because of the increased demand for natural and functional products, great efforts have been made by researchers in recent years to improve the nutritional and functional value of bread through modifying their nutritional composition. One of the methods adopted in this study was the use of various dietary fibers, prebiotic compounds and probiotic bacteria in bread, and the promotion of functional properties of final the products. For this reason, the production of synthetic bread and increasing its nutritional value through the use of functional food-oriented supplements, especially inulin and its derivatives and other compounds can play a role in human health by improving the microbial flora of the digestive system.