Development of a New Sesame Product using QFD and DOE methods: A Case Study of Sesame Product in Yazd
The aim of the study is to identify customer’s needs for new sesame products, converting requirements into product and process qualitative characteristics, and improving the new product quality. Based on morphological approach and point of views of the manufacturers of sesame products and custom...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Montenegro - Faculty of Economics Podgorica
2018-03-01
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| Series: | Montenegrin Journal of Economics |
| Subjects: | |
| Online Access: | http://mnje.com/sites/mnje.com/files/027-044_-_dalia_0.pdf |
| Summary: | The aim of the study is to identify customer’s needs for new sesame
products, converting requirements into product and process qualitative
characteristics, and improving the new product quality. Based
on morphological approach and point of views of the manufacturers
of sesame products and customers(384 persons), new ideas were
extracted and between them a chocolate sesame product was selected.
By coducting a survey of consumer expectations(382 sample)
taste of new product was examined and translated into technical
specifications. The paper considers the implementation of the
Quality Function Deployment (QFD) and DOE in BAH(Booz, Allen and
Hamilton) framework for the development of new food products. It
also aims to meet the challenge of satisfying customer’s inconstant
demands and, in turn, to make the business thrive. The results show
that main quality features for final product are in good taste, no
bitter-taste and be Fresh. Satisfying these requirements are relative
to parameters such as sesame variety, chocolate melting point,
control of cooking time and oven temperature |
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| ISSN: | 1800-5845 1800-6698 |