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

TLDR

Sensory analysis is a decisive step in food product development, and for probiotic, prebiotic, and synbiotic foods, selecting an appropriate technique yields sensory data that supports consumer acceptance. This review examines the importance of sensory analytical techniques in the development of prebiotic and probiotic foods. The authors describe common sensory methodologies applied to these functional foods, including descriptive, hedonic, and consumer testing approaches. The review highlights how consumer attitudes influence product acceptance and demonstrates the application of these techniques in evaluating functional products.

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.