Comparison of hedonic rating, preference ranking and just-about-right rating test methods to predict consumer acceptance of fried potato crisps
A van der Walt, H L De Kock*
Dept of Food Science, University of Pretoria, South Africa riette.dekock@up.ac.za
Various methods exist that can be applied to evaluate consumer preference or acceptance of food products. The choice of test method could influence the outcome and the decisions that are made based on the results. The hypothetical question asked was: Which frying time should be used to manufacture the most acceptable potato crisps? The objective was to determine whether the choice of test method selected would influence decision making based on consumer acceptance of fried potato crisps.
Standardised test samples were prepared by frying potato slices in palm olein oil at 175oC, for 3, 4 and 5 min, respectively. For each test (hedonic rating, preference ranking, just-about-right rating), a different panel, consisting of 32 consumers, similar in profile, were used. Hedonic rating and preference ranking of the colour, flavour, crispiness and overall assessment of the samples as well as just-about-right (JAR) rating of the colour (dark-light), oiliness, crispiness (crisp – soft), flavour intensity, saltiness and overall assessment were determined.
All three test methods showed that consumers preferred the overall quality of chips that were fried for 4 and 5 min significantly more (p < 0.05) than those fried for 3 min.
Hedonic rating showed that the crispiness of chips fried for 5 min was most preferred.
The ranking test did not show differences in preference for the crispiness of 4 and 5 min fried chips.
No significant differences in JAR rating of the crispiness of samples were found. The JAR ratings showed the 5 min sample to be darker but this method did not indicate whether the darker colour influenced acceptance of the sample.
No significant differences in acceptance of the colour of the three treatments were shown by both the hedonic rating and preference ranking tests. In the hypothetical situation the decision based on the three test methods would have differed: Hedonic rating: Select frying time 5 min – overall as good as 4 min but better liked for crispiness. Preference ranking: Select either 4 or 5 min. 4 min because it saves time. JAR rating: Select frying time of 4 min – overall as good as 5 min but the colour perceived to be better.