• DOI:10.1111/J.1541-4337.2010.00115.X
• Corpus ID: 55461087

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

@article{Cruz2010SensoryAR,
  title={Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.},
  author={Adriano Gomez Cruz and Rafael Da Silva Cadena and Eduardo H.M. Walter and Amir Mohammad Mortazavian and Daniel Granato and Jos{\'e} de Assis Faria and Helena Maria Andr{\'e} Bolini},
  journal={Comprehensive reviews in food science and food safety},
  year={2010},
  volume={9 4},
  pages={
          358-373
        }
}

• A. G. Cruz, R. Cadena, +4 authors H. Bolini
• Published 1 July 2010
• Biology
• Comprehensive reviews in food science and food safety

  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.