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

Authors

  • Adriano G. Cruz,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • Rafael S. Cadena,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • Eduardo H.M. Walter,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • Amir M. Mortazavian,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • Daniel Granato,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • José A.F. Faria,

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author
  • Helena M.A. Bolini

    1. 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, São 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 São Paulo (USP), Faculty of Pharmaceutical Sciences (FCF), Cidade Univ. - CEP: 05508-900, São Paulo, São Paulo, Brasil. Direct inquiries to author Cruz (E-mail:adriano@fea.unicamp.br/food@globo.com).
    Search for more papers by this author

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.

Ancillary