Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

This study aimed to compare the preferred attribute elicitation—PAE methodology (n = 20 consumers) with conventional descriptive analysis—DA (n = 15 trained judges) to determine the sensory profile of probiotic yogurts (L. casei) sweetened with xylitol, sucrose, or sucralose and added with prebiotic...

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Veröffentlicht in:	Journal of sensory studies 2020-12, Vol.35 (6), p.n/a
Hauptverfasser:	Costa, Guilherme Mamede, Paula, Marlon Memédio, Costa, Giselle Nobre, Esmerino, Erick Almeida, Silva, Ramon, Freitas, Mônica Queiroz, Barão, Carlos Eduardo, Cruz, Adriano Gomes, Pimentel, Tatiana Colombo
Format:	Artikel
Sprache:	eng
Schlagworte:	Bitter taste Consumers Prebiotics Probiotics Sucralose Sucrose Sugar Sweet taste Taste Training Xylitol Yogurt
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