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Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs
Author(s) -
Gere Attila,
Szabó Zsófia,
PásztorHuszár Klára,
Orbán Csaba,
Kókai Zoltán,
Sipos László
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13701
Subject(s) - jar , new product development , product (mathematics) , computer science , mathematics , business , marketing , geometry , operating system
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.