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Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs |
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| Authors: | Attila Gere Zsófia Szabó Klára Pásztor‐Huszár Csaba Orbán Zoltán Kókai László Sipos |
| Affiliation: | 1. Sensory Laboratory, Faculty of Food Science, Szent István Univ., Budapest, Hungary;2. Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Budapest, Hungary;3. Dept. of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis Univ., Budapest, Hungary |
| Abstract: | A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just‐about‐right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products “ideal” (JAR) before product development when evaluating the new products? Fruit flavored live‐flora stirred‐type kefir samples were formulated and evaluated by 92 consumers before and after the JAR‐based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR‐based kefir product development. |
| Keywords: | consumer test flavored kefir just‐about‐right data penalty analysis product development |