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Quality function deployment technique in frozen bakery product

Parichart Yoophat(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:anilla_som@hotmail.com ; Thongchai Suwonsichon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)

Bangkok (Thailand) 2009

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Título:
Quality function deployment technique in frozen bakery product
Autor: Parichart Yoophat(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:anilla_som@hotmail.com ; Thongchai Suwonsichon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Assuntos: Analytical methods ; Bakery products ; Consumer behaviour ; Consumer surveys ; Frozen bakery ; Frozen products ; Organoleptic properties ; Product development ; QFD ; Qualitative analysis ; Quality ; Tenderness
Notas: E73
Q04
Descrição: Key factor to increase the success rate of new product is that the product must meet consumer's needs. One of the popular techniques to find consumer's needs is Quality Function Deployment (QFD). This research applied QFD to find consumer's needs of frozen bakery product. The case study was divided into two parts. The first part applied the cluster analysis to classify 200 consumers according to their demographic characteristics and consumption behaviors. The second part applied QFD to find consumer's needs of frozen bakery product. The results showed that we could classify consumers into 4 groups, each group with many different characteristics and behaviors. QFD technique found that consumer's needs in frozen bakery product were taste, softness texture of crumb, reasonable price, appearance and convenience of packaging which have IMP 7.76, 7.40, 7.19, 6.91 and 6.91, respectively. This information is then transferred to the part and process characteristics. As a result, temperature-time for baking is the most important step and has relative important value 18.68 percent.
Editor: Bangkok (Thailand)
Data de criação/publicação: 2009
Idioma: Tailandês

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Quality function deployment technique in frozen bakery product

Parichart Yoophat(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:anilla_som@hotmail.com ; Thongchai Suwonsichon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)

Bangkok (Thailand) 2009

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