EVALUATION OF THE ACCEPTABILITY OF A PROBIOTIC YOGURT: people's perspective

• DOI: https://doi.org/10.22533/at.ed.973414241118

• Palavras-chave: Functional foods, Lactobacillus, Bifidobacterium.

• Keywords: Functional foods, Lactobacillus, Bifidobacterium.

• Abstract:

  Probiotics have gained an important place in contemporary food. They are live microorganisms which, if consumed at the right frequency and in the right quantities, have beneficial effects on human health. This research aims to evaluate the acceptability of probiotic yogurt by the population, which is important to understand the acceptance of this probiotic food, as well as the degree of knowledge of the population of the benefits for human health, through a literature review using academic databases. It also evaluates factors that influence the acceptability of probiotic foods, as well as addressing impossibilities that may limit the introduction of yogurt into the routine. The results concluded the importance of nutritional campaigns and the promotion of probiotic products to increase consumption, and this study contributes to understanding the population's attitudes towards functional foods.