Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy‐free beverage at two concentrations of 10 ⁸ and 10 ⁹ CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased ( p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic‐supplemented soy dairy‐free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. Practical Application: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60 ± 0.55), ash (4.34 ± 0.13), and fat content (2.17 ± 0.55) of bread samples increased significantly ( p < 0.05). Antioxidant activity (19.61% ± 0.53%) and total phenolic contents (916.38 ± 2.69) of bread samples also increased significantly ( p < 0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34 ± 0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.

The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.