Organic properties and commercial aspects of probiotic products

Functional foods claimed to have an additional function are produced by either technological or biotechnological trials through the addition, elimination, or modification of their components. Due to the increasing awareness about the direct impact of diet on health, an increased attempt has been devoted to inventing and expanding new resources, processes, ingredients, and products that supply functional foods. The fortification of foods with appealing nutrients has been conducted with particular attention to probiotics via their well-known beneficial effects. Probiotics canbe incorporated as dietary supplements, ingredients in food/ beverages, animal feed, and any other suitable mode of application in which foods can be consumed to satisfy hunger or hedonistic reasons. However, organoleptic characteristics play a crucial role in determining the final product's the consumer and market and consequently need to be monitored to be not adversely influenced. Due to the increasing demand for probiotic foods regarding their well-known health-beneficial effects and the critical role of organoleptic characteristics in determining consumer attitude and market share, this chapter aims to review the organoleptic attributes of probiotic foods and their respecting market share.

Keywords:

functional foods , organoleptic , probiotic , trade