{"title":"消费者对含有各种益生菌菌株的烘焙产品的接受程度","authors":"Jessie Payne, Danielle Bellmer, Brooke Holt","doi":"10.1111/joss.70000","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>A consumer central location test explored the effect of adding probiotics to baked products. <i>Lactobacillus acidophilus</i> and two <i>Bacillus subtilis</i> strains were incorporated into plain cookies and crackers. Consumer acceptability and the sensory characteristics of these products were then evaluated. The addition of <i>Bacillus</i> probiotics significantly affected the color, appearance, flavor, texture, and overall liking of both cookies and crackers. However, the sensory profiles of the <i>L. acidophilus</i> cookies and crackers were not significantly different from those of the control samples. In contrast, the <i>B. subtilis</i> samples were significantly less liked by consumers. Overall, consumers liked the control samples over those samples containing <i>B. subtilis</i> spores.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Consumer Acceptance of Baked Products Containing Various Probiotic Strains\",\"authors\":\"Jessie Payne, Danielle Bellmer, Brooke Holt\",\"doi\":\"10.1111/joss.70000\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>A consumer central location test explored the effect of adding probiotics to baked products. <i>Lactobacillus acidophilus</i> and two <i>Bacillus subtilis</i> strains were incorporated into plain cookies and crackers. Consumer acceptability and the sensory characteristics of these products were then evaluated. The addition of <i>Bacillus</i> probiotics significantly affected the color, appearance, flavor, texture, and overall liking of both cookies and crackers. However, the sensory profiles of the <i>L. acidophilus</i> cookies and crackers were not significantly different from those of the control samples. In contrast, the <i>B. subtilis</i> samples were significantly less liked by consumers. Overall, consumers liked the control samples over those samples containing <i>B. subtilis</i> spores.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":\"39 6\",\"pages\":\"\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-11-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.70000\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70000","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Consumer Acceptance of Baked Products Containing Various Probiotic Strains
A consumer central location test explored the effect of adding probiotics to baked products. Lactobacillus acidophilus and two Bacillus subtilis strains were incorporated into plain cookies and crackers. Consumer acceptability and the sensory characteristics of these products were then evaluated. The addition of Bacillus probiotics significantly affected the color, appearance, flavor, texture, and overall liking of both cookies and crackers. However, the sensory profiles of the L. acidophilus cookies and crackers were not significantly different from those of the control samples. In contrast, the B. subtilis samples were significantly less liked by consumers. Overall, consumers liked the control samples over those samples containing B. subtilis spores.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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