Author(s):

Geo Thomas, Adarsh M Kalla, Rajunaik B and Ashok Kumar

Abstract: Food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. The physiological response and the health benefits of a particular compound are resultant on these interactions. The sensorial attributes of a particular brand and the level of satiety also depend upon on the food matrix. Enhancement of functional and sensorial attributes of food can be achieved by modifying the food matrix. Food matrices are designed to improve various attributes of food. Excipient foods are designed to improve the bioavailiabity of bioactive compounds in food.

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