A COMMERCIAL APPLICATION OF RSM FOR READY-TO-EAT CEREAL

This paper discusses consumer-based Product evaluations to identify op timal product formulations for a ready to eat cereal. The paper traces the approach from the set-up of the problem, through the experimental design, and finally to consumer (and expert) evaluation and optimizat ion. Of key importance is that the consumer evaluates both sensory and hedonic attributes in the same session, and that the data generate a powerful, integrated database for product development and quality main tenance, within sensory and cost constraints. (C) 1997 Published by El sevier Science Ltd.