ABSTRACT
The world market for probiotic and prebiotic food products is expanding rapidly. Probiotic products have altered sensory characteristics, the palatability of which can be improved by adding chocolate, vanilla, spicy, and fruit-based flavors. This chapter discusses dairy-based priobiotic products, their formulation, and the processing characteristics that influence their flavors. Measures to prevent the development of off-flavors are explored. Fermented nondairy-based probiotic products, their manufacturing, components, and flavors are examined. Flavor issues in probiotic and prebiotic products, including their causes and preventive actions to be taken during manufacture, are also discussed.
