Gámbaro Adriana, McSweeney Matthew B
Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay.
Centre for the Sensory Research of Food, School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada.
Adv Food Nutr Res. 2020;94:295-337. doi: 10.1016/bs.afnr.2020.06.006. Epub 2020 Aug 25.
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.
含有益生菌和益生元的食品是全球最畅销的功能性食品之一。要使含有益生菌和益生元的食品获得成功，它们的添加不能降低消费者对该食品的喜爱程度，也不能给食品带来负面的感官特性。必须完成感官分析，以确保益生元和益生菌的添加不会有损食品品质。感官分析使食品产品开发者能够做出明智的决策，并评估新食品的感官特性，包括含有益生菌和益生元的功能性食品。此外，食品产品开发者需要根据测试目的、实验设计、方法的有效性和可靠性，清楚了解应使用哪种方法或技术。本章重点介绍感官评价技术在含有益生元和益生菌的功能性食品开发中的重要性。将介绍感官方法的实例及其在含有益生菌和益生元食品生产中的应用。
