The development of a suitable technology for the production of probiotics is a key research for industrial production, which should take into account the viability and the stability of the organisms involved. Microbial criteria, stress tolerance during processing, and storage of the product constitute the basis for the production of probiotics. Generally, the bacteria belonging to the genera Lactobacillus and Bifidobacterium have been used as probiotics. Based on their positive qualities, probiotic bacteria are widely used in the production of food. Interest in the incorporation of the probiotic bacteria into other products apart from dairy products has been increasing and represents a great challenge. The recognition of dose delivery systems for probiotic bacteria has also resulted in research efforts aimed at developing probiotic food outside the dairy sector. Producing probiotic juices has been considered more in the recent years, due to an increased concern in personal health of consumers. This review focuses on probiotics, prebiotics, and the microencapsulation of living cells.

Improvisation towards a healthy lifestyle is a necessity of today. Quinoa is a pseudo cereal and it's seed is rich in essential amino acids such as methionine, threonine and lysine which are limiting in most other cereals. It also contains large amounts of minerals like calcium, iron, zinc and copper. Hence, it can be used in preparation of fortified products. The influence of fortification of wheat flour with quinoa seed flour in different ratios (90:10), (80:20), (70:30) and (60:40) were studied. The proximate analysis, sensory analysis and physical properties of samples were analysed. On the basis of nutritional value, biscuits with ratio (60:40) were acceptable as it contains high fibre content and high ash content as compared to other samples. On the basis of sensory evaluation, whole wheat flour biscuits and 10% fortified biscuits scored highest among all samples. Fortified quinoa seed flour biscuits were found to be highly nutritious.

Globally, beer is the most consumed alcoholic beverage and is traditionally prepared from barley malt, yeast, hops, and water (Pires & Brányik, 2015). Since ancient times, beer is well known for its nutritional and medicinal value and contains a good amount of minerals (such as phosphorus, calcium, magnesium, and potassium) and B complex vitamins (Zhao & Zhao, 2012). Various studies reported that the consumption of beer (up to 400 ml per day for men and 200 ml per day for women) reduces the occurrence of cardiovascular diseases and maintains cholesterol and glucose metabolism in the body (Giacosa et al., 2016).

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