Consumer Acceptance of Baked Products Containing Various Probiotic Strains

ABSTRACT 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.