Research Keyword: sensory science

Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence

mycolabadmin

This review explains why we don’t eat probiotic foods regularly even though we know they’re healthy: they often don’t taste, smell, or feel good. The authors show that improving the taste, texture, and appearance of probiotic foods can help people stick with them. They discuss how using different bacterial strains, better food formulas, and clever cooking techniques can make these foods more enjoyable while keeping their health benefits intact.

Read More »

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

mycolabadmin

Plant-based and hybrid burgers are emerging as sustainable alternatives to traditional meat burgers, combining plant proteins from sources like soybeans, legumes, nuts, and mushrooms. These alternatives offer comparable nutrition to meat burgers with added fiber and lower fat content while addressing environmental and health concerns. Though challenges in achieving ideal texture and flavor remain, diverse ingredient combinations are successfully meeting the preferences of different consumer groups.

Read More »
Scroll to Top