Yogurt-like beverages made with cereals

Cereal beverages can be considered as belonging to the functional food category due to their beneficial effect on health. Cereal-based beverages, mostly spontaneously fermented, have long been traditionally produced in many parts of the world. Advances in microbial and fermentation technology have allowed more understanding of the interaction between the microorganisms and the cereal matrix. Nowadays, new cereal beverages are being developed relying on the use of selected starter cultures to drive and standardize the fermentation, and to confer specific nutritional properties, such as the pre- and probiotic benefits. In this chapter, the main effects of fermentation on health, texture, and sensory properties of cereal yogurt-like beverages are discussed. The successful combination of these features will be a fundamental factor for the future market of cereal-fermented beverages.