Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

This study aimed to compare the preferred attribute elicitation—PAE methodology ( n = 20 consumers) with conventional descriptive analysis—DA ( n = 15 trained judges) to determine the sensory profile of probiotic yogurts ( L. casei ) sweetened with xylitol, sucrose, or sucralose and added with prebiotic components (oligofructose or polydextrose). The sensory acceptance obtained using PAE ( n = 20) and general ( n = 65) consumers was compared....