More
work is needed in the area of fermented foods, such as drinkable
yogurt, containing synbiotics to assess their sensory properties.
The objective of the present work was to investigate the effects
of a prebiotic (fructooligosaccharide) alone, and a synbiotic
combination (fructooligosaccharide and Lactobacillus acidophilus)
on the sensory properties (descriptive and consumer acceptability)
of drinkable yogurts made with skim and whole milks.