12 Probiotic functional foods T. Mattila-Sandholm and M. Saarela, ITT Biotechnology, Espoo 12. 1 Introduction: the health benefits of probiotic foods 12.2 Selecting probiotic strains 12.3 Pilot testing in clinical human trials 297 12. 4 Processing issues in developing probiotic foods 12.5 Future trends 12.6 Sources of further information and advice 12.7 References 13 Dietary fibre functional products 315 F. Guillon (URPOl, Centre de Recherches INRA, Nantes), M. Champ (UFDNH, Centre de Recherches INRA, Nantes, and J.-F. Thibault (URPOL, Centre de Recherches INRA, Nantes) 13.1 Introduction 315 13.2 Defining dietary fibre 16 13.3 Sources of dietary fibre 13.4 Processing dietary fibre ingredients 13.5 Processing foods containing dietary fibre 337 13.6 The physiological effects of dietary fibre 340 13.7 Recommended intakes of dietary fibre 350 13. 8 Conclusions and future trends 13.9 Bibliography 355 ndex12 Probiotic functional foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287 T. Mattila-Sandholm and M. Saarela, VTT Biotechnology, Espoo 12.1 Introduction: the health benefits of probiotic foods . . . . . . . . . . 287 12.2 Selecting probiotic strains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 12.3 Pilot testing in clinical human trials . . . . . . . . . . . . . . . . . . . . . . . . . 297 12.4 Processing issues in developing probiotic foods . . . . . . . . . . . . . 302 12.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 303 12.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 305 12.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 306 13 Dietary fibre functional products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 315 F. Guillon (URPOI, Centre de Recherches INRA, Nantes), M. Champ (UFDNH, Centre de Recherches INRA, Nantes), and J.-F. Thibault (URPOI, Centre de Recherches INRA, Nantes) 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 315 13.2 Defining dietary fibre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 316 13.3 Sources of dietary fibre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321 13.4 Processing dietary fibre ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . 329 13.5 Processing foods containing dietary fibre . . . . . . . . . . . . . . . . . . . . 337 13.6 The physiological effects of dietary fibre . . . . . . . . . . . . . . . . . . . . 340 13.7 Recommended intakes of dietary fibre . . . . . . . . . . . . . . . . . . . . . . . 350 13.8 Conclusions and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 351 13.9 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 355 Index . . . . . . . . . . .... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365 Contents xi