Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Functional food development is a long, complex, expensive and risky process. Methodologies that provide reliable information about the sensory characteristics of the developed products in short time frames can speed up the product development process and contribute to the success of the developed products in the marketplace. In this context, the aim of the present work was to compare three rapid methodologies for sensory characterization with descriptive analysis during the development of low-fat functional yogurts, enriched with probiotics and prebiotics.