Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 9, Issue 4, Pages 358-373Publisher
WILEY
DOI: 10.1111/j.1541-4337.2010.00115.x
Keywords
-
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available