Gold kiwifruit leather product development using Quality function deployment approach

Vatthanakul, Suteera; Jangchud, Anuvat; Jangchud, Kamolwan; Therdthai, Nantawan; Wilkinson, B. H. P.

doi:10.1016/j.foodqual.2009.06.002

Cited by 68 publications

(61 citation statements)

References 11 publications

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“…(Vatthanakul et al, 2009). a values of the products ranged from 2.70 to 7.17 and b values ranged from 1.90 to 16.17.…”

Section: Color Measurementsmentioning

confidence: 95%

Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

Yıldız

2013

Turk J Agric For

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IntroductionTraditional foods, existing in the process of historical development, are mostly local foods that reflect community cultural and social features. Generally, agricultural products grown in a region diversify traditional foods. Mulberry fruits are grown in subtropical regions of the southern and northern hemispheres (Tutin, 1996;Vijayan et al., 1997;Ercişli and Orhan, 2008). A great deal of mulberry is grown in Gümüşhane, Turkey. Mulberry fruits are consumed as fresh, dried, or processed food products in Turkey. 'Pestil' , an edible film (Kaya and Maskan, 2003), and 'köme' , pulp-coated walnut, made from white mulberry (Morus alba) are special traditional foods of Gümüşhane. Pestil and köme in Turkey are produced from fruit juice such as mulberry, grape, apple, rose hip, fig, or cornelian cherry and also from concentrated fruit juice ('pekmez' or molasses) (Nas and Nas, 1987;Demir and Kalyoncu, 2003;Ercişli, 2007). Sometimes called fruit rolls, leathers, or taffies in some countries, pestil is produced in different ways and by using different ingredients. Some pestil types are produced from fruit juice, starch, and sugar (Maskan, 2001). In addition to these ingredients, honey, wheat flour, and milk are added to traditional Gümüşhane pestil and köme. Gümüşhane pestil is softer and brighter than other types of pestil. Protected geographical indications are required in traditional foods (Cayot, 2007). Due to these requirements and differences in prescribing, a Geographical Registration Certificate (GRC) was obtained for traditional Gümüşhane köme and pestil from the Turkish Patent Institute by the Gümüşhane Governor's Office (Gümüşhane Valiliği, 2004a, 2004b.The ingredients and the production process must be studied in parallel with the properties of final products. Aflatoxins, a group of secondary metabolites, are important risks in walnuts and hazelnuts (Tabata et al., 1993;Anderson, 2007). It is thus clear that pestil and köme have an aflatoxin risk due to the content of walnuts and hazelnuts, and this must be examined. The concept of food quality includes many factors such as good taste, healthy, natural contents, and safety (Cayot, 2007). Sensory Abstract: 'Pestil' and 'köme' , well known as traditional Turkish foods, are prepared from a mulberry, honey, walnut, hazelnut, and flour mixture. Although they have been produced for the last few decades on an industrial scale, the production methods and properties of the products are not standardized yet. Gümüşhane pestil and köme have been registered and attained Geographical Registration Certificates from the Turkish Patent Institute with their unique production methods and properties, among many similar products in the world markets. Thus, some biochemical, physical, and sensory properties of pestil and köme were investigated. In addition, the main raw material (mulberry) and semifinished product ('herle') were analyzed for some biochemical, physical, and rheological parameters. The characteristics of pestil and köme ranged from 9.78% to 20.06% for moist...

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“…(Vatthanakul et al, 2009). a values of the products ranged from 2.70 to 7.17 and b values ranged from 1.90 to 16.17.…”

Section: Color Measurementsmentioning

confidence: 95%

Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

Yıldız

2013

Turk J Agric For

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“…The extensibility and energy to rupture for mango leather decreased with increasing levels of soy protein concentrate, skim milk powder and sucrose (Gujral and Khanna, 2002). Tensile strength increased considerably with increasing pectin content and the same was true for increasing glucose syrup content in kiwi fruit leather (Vatthanakul et al, 2010), and strawberry fruit leather (Ratphitagsanti, 2004). Dates, the fruit of the date palm Phoenix dactyliferea, are one of the important agricultural commodities in the Middle East region.…”

Section: Introductionmentioning

confidence: 91%

Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids

Al-Hinai

Guizani

Singh

et al. 2013

FSTR

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Date-tamarind fruit leathers with varied textural characteristics were prepared by drying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70℃ for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 − 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.

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“…Theoretical knowledge about QFD and modelling has also increased significantly during the last two decades [2,13,14]. Unfortunately, the diverse papers on QFD as an advanced quality tool for improving the performance of manufacturing systems seems to be scattered in several publishing outlets [15][16][17][18][19]. Also, efforts made in the present decade to understand how such knowledge could be integrated so as to benefit investigators seeking to extend the QFD knowledge frontier seem to have produced studies published years ago, which exclude recent literature on the subject.…”

Section: Qfd Historical Developmentmentioning

confidence: 99%

“…The article by Zairi and Youssef [91] examined several case studies of companies based in the UK in their attempt to introduce QFD for new product development and reported benefits and how QFD starts to challenge existing cultures of developing new products. Vattharakul et al [18] investigated on leather products. Lee et al [92] proposed a set of criteria based on Sun Tzu's philosophy for evaluation of business management strategies against the world class business excellence models.…”

Section: Qfd In Manufacturing Industriesmentioning

confidence: 99%

Manufacturing Quality Function Deployment: Literature Review and Future Trends

Oke

2013

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Abstract.A comprehensive review of the Quality Function Deployment (QFD) literature is made using extensive survey as a methodology. The most important results of the study are: (i) QFD modelling and applications are one-sided; prioritisation of technical attributes only maximise customer satisfaction without considering cost incurred (ii) we are still missing considerable knowledge about neural networks for predicting improvement measures in customer satisfaction (iii) further exploration of the subsequent phases (process planning and production planning) of QFD is needed (iv) more decision support systems are needed to automate QFD (v) feedbacks from customers are not accounted for in current studies.Keywords: QFD, literature review, house of quality, voice of the customer, customer satisfaction, improvement.

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Gold kiwifruit leather product development using Quality function deployment approach

Cited by 68 publications

References 11 publications

Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids

Manufacturing Quality Function Deployment: Literature Review and Future Trends

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