DIRECT INCORPORATION OF BIOACTIVE INGREDIENT INTO CEREAL BASED FOODS

摘要

The market for functional ingredients and foods has experienced growth in recent years due to increased consumer awareness and promotion of healthy eating and lifestyle. Challenges remain to ensure that functional ingredients survive and remain 'active' and 'bioavailable' after food processing and storage. Breakfast cereals and extruded snack foods are commonly consumed by a majority of the population, from young children to older generations. It is therefore a good food chicle to deliver bioactives and micronutrients at levels that could provide health benefit (Clark, 2006; Le Corre, 2006).