Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics

By N. González, K. Adhikari, M. Sancho-Madriz. 2011

122 citations recorded by the source corpus.

Abstract The objective of this study was to determine the effect of a prebiotic (fructooligosaccharide) or a synbiotic ingredient (fructooligosaccharide and Lactobacillus acidophilus ) on the sensory properties and consumer acceptability of peach-flavored drinkable yogurts. Descriptive analysis and consumer testing were carried out for the six yogurt drinks used in this study. An analysis of variance (ANOVA) of the descriptive data showed significant differences ( P

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/743cd136d936593a60dac1726c36273764a7a0c1

Citations in the corpus

• Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011, unknown): “Recent findings have reinforced this fact by showing that the acceptance of probiotic ⁄prebiotic yoghurts is similar and ⁄or even higher than the conventional ones (Allgeyer et al. 2010b; Majchrzak et al. 2010; Gonzalez et al. 2011).”