title: Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs.
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.
authors.affiliation: Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary.
authors.forename: Attila
authors.initials: A
authors.lastname: Gere
authors.affiliation: Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary.
authors.forename: Zsófia
authors.initials: Z
authors.lastname: Szabó
authors.affiliation: Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary.
authors.forename: Klára
authors.initials: K
authors.lastname: Pásztor-Huszár
authors.affiliation: Dept. of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis Univ., Vas utca 17, 1088, Budapest, Hungary.
authors.forename: Csaba
authors.initials: C
authors.lastname: Orbán
authors.affiliation: Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary.
authors.forename: Zoltán
authors.initials: Z
authors.lastname: Kókai
authors.affiliation: Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary.
authors.forename: László
authors.initials: L
authors.lastname: Sipos
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D000070716:Kefir / Q000032:analysis*; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: consumer test; flavored kefir; just-about-right data; penalty analysis; product development