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ReSuMo Nos últimos anos, a banana verde tem despertado interesse do mercado consumidor, pois, além do aspecto nutricional, destaca-se a presença de compostos funcionais

Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand

This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.Keywords Prebiotic flour, Prebiotic ingredient, Functional dairy food. PREBIOTICSPrebiotics are considered to be indigestible ingredients that selectively stimulate the growth and/or activity of the gastrointestinal microbiota,