01896naa a2200169 a 450000100080000000500110000800800410001902400500006010000170011024501710012726000090029850000390030752012890034665000200163570000150165577300560167021270812021-09-22       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/10820132209738032DOI1 aOLIVEIRA, D.  aComparison of consumer-based methodologies for optimizing the development of new productsbA case study with probiotic chocolate flavored milk.h[electronic resource]  c2020  aFirst Published November 24, 2020.  aSeveral studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development.  aFood technology1 aDELIZA, R.  tFood Science and Technology International, p. 1-15.