Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model.

• Tác giả: Reciel Ann Cullano, Samantha Shane Evangelista, Lanndon Ocampo, Ann Myril Tiu
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Journal of texture studies , 2025
• Bộ sưu tập: NCBI
• ID: 741037

Tóm tắt

Developing starch-based food products poses challenges in achieving an optimal nutritional profile and functional qualities. Adding seaweed is essential to potentially enhance these products' nutritional and functional attributes. This study addresses the development of an analytical tool based on the Kano-quality function deployment (QFD) model to guide food product design teams and demonstrates this tool in designing new starch-based food products enhanced with seaweeds. The analytical tool is illustrated in two starch-based food products (i.e., fish crackers and fresh noodles) with evaluations populated by 14 experts while comparing the effects of adding seaweed on fulfilling consumer requirements. In the case study 1 (