Several studies have addressed the sensory properties of yogurt. However, as the market for
yogurt continues to expand and new varieties of yogurt with novel ingredients emerge …

The popularity of dairy products fortified with prebiotics and probiotics continues to increase
as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to …

The objective of this work was to examine whether probiotic and conventional yogurts differ
regarding their sensory properties and the consumers' preferences. Using quantitative …

The objective of this study was to determine the effect of a prebiotic (fructooligosaccharide)
or a synbiotic ingredient (fructooligosaccharide and Lactobacillus acidophilus) on the …

Consumers are becoming more interested in incorporating healthy foods into their diet. Both
Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 are probiotic agents with …

This research explored the sensory characteristics and consumer acceptance of novel
probiotic unsweetened yogurts. Yogurts were made with 4 carrot juice levels (8, 16, 24, and …

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%,
3.3%(w/w)) or added sugar (AS, 0%, 3.5%, 7%(w/w)) levels on the sensory properties and …

The effects of fat content, fermentation culture, and nonfat dry milk addition on sensory
properties of plain stirred yoghurts were investigated by sensory profiling. A trained sensory …

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including
Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and …

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C,
and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory …