Processed Parboiled-Rice Product Development Using HoQ Technique

Chompoonoot Kasemset; Nopparat Kumpong; Wassanai Wattanutchariya

doi:10.4028/www.scientific.net/AMR.931-932.1642

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 931-932Processed Parboiled-Rice Product Development Using...

Processed Parboiled-Rice Product Development Using HoQ Technique

Abstract:

This study presented the process of new product development for processed parboiled-rice product using the concept of House of Quality (HoQ) from Quality Function Deployment (QFD) technique. The main tasks were Voice of Customer (VOC) surveying and HoQ development. From VOC, the form of new product was identified as processed parboiled-rice porridge product. The results from HoQ indicated that three aspects were concerned, packaging quality that should be able to maintain quality of food inside the package and prevent the contamination and market place. VOCs were linked into product technical specifications (TS) through relationship matrix between each consumer requirements (CR) and TS, the absolute importance value (Abs.IMP) and relative importance value (Rel.IMP) were calculated. As a results from Rel.IMP found that packaging design (score = 16.05%), type and quantity of raw material (score = 11.13%) and color and appearance of packaging (score = 9.77%) will be firstly consider in the development of parboiled rice porridge product.

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Periodical:

Advanced Materials Research (Volumes 931-932)

Pages:

1642-1646

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.931-932.1642

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Online since:

May 2014

Authors:

Chompoonoot Kasemset*, Nopparat Kumpong, Wassanai Wattanutchariya

Keywords:

Affinity Diagram, HOQ, Parboiled-Rice, Product Development, Quality Function Deployment (QFD)

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References

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[3] N. Kumpong and C. Kasemset, Parboiled Rice Product Development: Voice of Consumer Surveying, Proceeding of Joint Symposium on Mechanical-Industrial Engineering and Robotics 2013 Thailand (2013) 20.

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