Sensory Analysis: Relevance for Prebiotic,Probiotic, and Synbiotic Product Development |
| |
| Authors: | Adriano G Cruz Rafael S Cadena Eduardo HM Walter Amir M Mortazavian Daniel Granato José AF Faria Helena MA Bolini |
| |
| Affiliation: | Authors Cruz, Cadena, Walter, Faria, and Bolini are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz‐ Caixa Postal 6121‐CEP: 13083‐862, Campinas, S?o Paulo, Brasil. Author Mortazavian is with the Dept. of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Inst., Shahid Beheshti Univ. of Medical Sciences, P.O. Box 19395‐4741, Tehran, Iran. Author Granato is with Univ. of S?o Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. ‐ CEP: 05508‐900, S?o Paulo, S?o Paulo, Brasil. Direct inquiries to author Cruz (E‐mail: adriano@fea.unicamp.br/food@globo.com). |
| |
| Abstract: | Abstract: Sensory analysis represents a decisive step during the various stages of food product development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous and significant consumption in the functional food category, the choice of an appropriate technique allows obtaining relevant sensory information that contributes to consumer acceptance. This review focuses on the importance of sensory analytical techniques in prebiotic and probiotic food product development. Examples of the most known sensory methodologies applied to these important functional foods are presented, as well as some considerations about consumer attitudes that can influence acceptance of these products. Moreover, applications of such techniques on functional product evaluation are provided. |
| |
| Keywords: | |
|
|
