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.