QFD methodology to develop a new health-conducive grain product

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.65725

Keywords:

quality, quality function deployment methodology, consumer requirements, grain crackers, “quality house”

Abstract

The article describes using quality function deployment (QFD) methodology to develop a new grain product as healthy food. A questionnaire survey of consumer requirements for the new grain product was processed with the help of two techniques of quality management – an affinity diagram and a tree diagram – to generalise and structure consumer preferences. The elicited consumer requirements were further ranked according to the priorities, which made it possible to distinguish between imperative requirements and those that can be disregarded without significant effect on the resulting quality of the product.

The methodology of quality function deployment was used to transform requirements of potential customers for the quality of grain crackers into technical characteristics of a new health-conducive grain product to develop through priority optimisation. The study has determined that development of a grain product as healthy food should guarantee prophylactic effectiveness of the new product on the basis of natural enriching additives, increased BAS content, and, certainly, longer shelf life and safety parameters of grain crackers.

Author Biographies

Marina Mardar, Odessa National Academy of Food Technologies 112 Kanatna str., Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of Department

Department of Marketing, Business and Trade

Dmytro Zhygunov, Odessa National Academy of Food Technologies 112 Kanatna str., Odessa, Ukraine, 65039

Doctor of Technical Sciences, Associate Professor, Head of Department

Department of Technology of Grain Processing

Rafaela Znachek, Odessa National Academy of Food Technologies 112 Kanatna str., Odessa, Ukraine, 65039

Postgraduate student

Department of Marketing, Business and Trade

References

  1. . Aleshkov, A. V., Aleshkova, M. A. (2015). O perspektyvakh QFD-analyza pry razrabotke ynnovatsyonnoy produktsyy. Yzvestyya Yrkutskoy hosudarstvennoy ekonomycheskoy akademyy (Baykal'skyy hosudarstvenniy unyversytet ekonomyky y prava), 6 (1). Available at: http://eizvestia.isea.ru/reader/article.aspx?id=19960.
  2. Rusanova, S. V., Sabina, O. O., Kovalenko, S. M. (2009). Doslidzhennya rynku yak osnovna skladova razhortannya funktsiyi yakosti (QFD). Upravlinnya, ekonomika ta zabezpechennya yakosti v farmatsiyi, 6 (8), 51–58.
  3. Matyson, V. A., Demydova, N. A. (2012). Prymenenye metoda razvertivanyya funktsyy kachestva dlya konstruyrovanyya produkta v pyshchevoy promishlennosty. Pyshchevaya prom-t', 4, 44–45.
  4. Ponomarev, S. V., Myshchenko, S. V., Belobrahyn, V. Ya., Samorodov, V. A. et al. (2005). Upravlenye kachestvom produktsyy. Ynstrumenty y metody menedzhmenta kachestva. Moscow: RYA «Standarty y kachestvo», 248.
  5. Akao, Y. (1990). Quality Function Deployment (QFD). Integrating customer requirements into product design. Portland, OR: Productivity Press, 369.
  6. Misuno, S., Akao, Y. (1994). QFD. The customer-driven approach to quality planning and deployment. Tokyo, Japan, Asian Productivity Organization, 365.
  7. Chan, L.-K., Wu, M.-L. (2002). Quality function deployment: A literature review. European Journal of Operational Research, 143 (3), 463–497. doi: 10.1016/s0377-2217(02)00178-9
  8. Benner, M., Linnemann, A. R., Jongen, W. M. F., Folstar, P. (2003). Quality Function Deployment (QFD)—can it be used to develop food products? Food Quality and Preference, 14 (4), 327–339. doi: 10.1016/s0950-3293(02)00129-5
  9. Cardoso, J. de F., Casarotto Filho, N., Cauchick Miguel, P. A. (2015). Application of Quality Function Deployment for the development of an organic product. Food Quality and Preference, 40, 180–190. doi: 10.1016/j.foodqual.2014.09.012
  10. De Pelsmaeker, S., Gellynck, X., Delbaere, C., Declercq, N., Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates. Food Quality and Preference, 41, 20–29. doi: 10.1016/j.foodqual.2014.10.009
  11. Avstryevskykh, A. N., Kantere, V. M., Surkov, Y. V., Ermolaeva E. O. (2007). Upravlenye kachestvom na predpryyatyyakh pyshchevoy y pere-rabatyvayushchey promyshlennosty. Novosibirsk: Syb. unyv. yzd-vo, 268.
  12. Matyson, V. A., Kantere, V. M. (2012) Klyento-oryentyrovannoe konstruyrovanye produktov pytanyya. Pyshch. prom-st', 2, 8–11.
  13. Tarasova, E. Yu., (2014) Yssledovanye y razrabotka tekhnolohyy fermentyrovannoho molochno-zlakovoho produkta, OHAU, 192.
  14. Маrdar, M. R. (2013). Application of the method of quality functional deployment when developing a new extruded product. Meridian ingineresc, 2, 30–33.
  15. Mardar, M. R., Zhyhunov, D. O., Ustenko, I. A. (2015). Proektuvannya novoho zernovoho produktu u vidpovidnosti do spozhyvchykh perevah. Tekhnolohycheskyy audyt y rezervi proyzvodstva, 2/6 (22), 67–72. doi: 10.15587/2312-8372.2015.41755
  16. Havrylova, S. (2008). Model' Kano. Upravlenye kachestvom, 3, 10–12.
  17. Ivankiv, O. (2015). Analiz modeley spryynyattya yakosti posluh na osnovi harmonizatsiyi interesiv zatsikavlenykh storin. Ekonomichnyy chasopys Skhidnoyevropeys'koho natsional'noho universytetu im. Lesi Ukrayinky, 1, 24–29.
  18. Suvorova, L. A., Tsvyrov, R. P. (2005). Prymenenye metodolohyy QFD y statystycheskykh metodov v upravlenyy kachestvom produktsyy na promyshlennom predpryyatyy. Kachestvo, ynnovatsyy, obrazovanye, 2, 72–78.

Downloads

Published

2016-04-23

How to Cite

Mardar, M., Zhygunov, D., & Znachek, R. (2016). QFD methodology to develop a new health-conducive grain product. Eastern-European Journal of Enterprise Technologies, 2(11(80), 42–47. https://doi.org/10.15587/1729-4061.2016.65725

Issue

Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2016 Marina Mardar, Dmytro Zhygunov, Rafaela Znachek

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.