Sensory methods applied to the development of probiotic and prebiotic foods

Abstract

Food containing probiotics and prebiotics is one of the top-selling functional foods around the world. For the foods containing probiotics and prebiotics to be successful, their inclusion can not detract from a consumers' liking of the food product or impart negative sensory properties in the food product. Sensory analysis must be completed to ensure the inclusion of prebiotics and probiotics does not detract from the food item. Sensory analysis allows food product developers to make educated decisions and evaluate the sensory properties of new food products, including functional foods containing probiotics and prebiotics. Additionally, food product developers need a clear understanding of which method or technique should be used based on the objective of the testing, experimental design, validity and reliability of the method. This chapter focuses on the importance of sensory evaluation techniques in the development of functional food containing prebiotics and probiotics. Examples of sensory methodologies and their application to the production of food containing probiotics and prebiotics will be presented.

Keywords: Acceptability tests; Descriptive analysis; Development of foods; Discrimination tests; Qualitative research; Rapid sensory analysis; Sensory evaluation.