摘要
Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society.These fermented products have been enjoyed worldwide since time immemorial.Fermented products are popular due to their enhanced sensory attributes and probable health benefits,owing to the microorganisms and biochemical changes involved during fermentation.Rice,one of the popularly consumed cereal,forms a staple diet of many people across the globe especially Asia,Latin America and parts of Africa.Many traditional/ethnic fermented foods and beverages have been prepared from rice,since ages.Due to urbanization and change in lifestyles,traditional rice based fermented products are losing its popularity.Hence,there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods,microorganisms involved and their clinical studies assisted health benefits.Apart from conventional rice,pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products,because of their phytochemical contents,that increase by many folds due to fermentation.This review is intended to assess an overview of the nutritional composition of various rice varieties,probiotics in fermented rice-based products,their intervention in improving health and possible applications in the food and beverage sectors,to regain the lost popularity of these ethnic products.
基金
the National Institute of Food Technology and Entrepreneurship Management(NIFTEM)for providing the necessary resources.Shruti Mishra extends her sincere thanks to NIFTEM for providing PhD fellowship.
