ISSN 2394-5125
 

Research Article 


DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY

Maryna Mardar, Maryna Stateva, Larisa Agunova.

Abstract
The article deals with the use of QFD methodology in the development of new grain products of high nutritional value for servicemen. The research identified major consumer requirements for a new product that directly affect its specifications. By using quality management tools (affinity charts, tree charts, benchmarking), customer wishes were transformed into quantitative product specifications. The consumer requirements for the quality of instant cereals were ranked, and the weights were determined. The tree of indicators of quality of the developed products characterizing the level of consumer satisfaction is formed, their compliance with regulatory requirements is established. The “House of Quality” of developed instant cereals to transform consumer demands into quality parameters of the expected products was built. It is found that the development of new products of high nutritional value for servicemen should ensure the preventive orientation of the new product, due to the use of natural grains and additives with high content of biologically active substances, and of course, special attention should be paid to the shelf life and safety indicators which will allow develop a product with good organoleptic indicators

Key words: instant cereals, QFD methodology, marketing researches, “House of Quality”, food for servicemen.


 
ARTICLE TOOLS
Abstract
PDF Fulltext
How to cite this articleHow to cite this article
Citation Tools
Related Records
 Articles by Maryna Mardar
Articles by Maryna Stateva
Articles by Larisa Agunova
on Google
on Google Scholar


How to Cite this Article
Pubmed Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. JCR. 2020; 7(9): 390-399. doi:10.31838/jcr.07.09.81


Web Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. http://www.jcreview.com/?mno=112163 [Access: April 13, 2021]. doi:10.31838/jcr.07.09.81


AMA (American Medical Association) Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. JCR. 2020; 7(9): 390-399. doi:10.31838/jcr.07.09.81



Vancouver/ICMJE Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. JCR. (2020), [cited April 13, 2021]; 7(9): 390-399. doi:10.31838/jcr.07.09.81



Harvard Style

Maryna Mardar, Maryna Stateva, Larisa Agunova (2020) DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. JCR, 7 (9), 390-399. doi:10.31838/jcr.07.09.81



Turabian Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. 2020. DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. Journal of Critical Reviews, 7 (9), 390-399. doi:10.31838/jcr.07.09.81



Chicago Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. "DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY." Journal of Critical Reviews 7 (2020), 390-399. doi:10.31838/jcr.07.09.81



MLA (The Modern Language Association) Style

Maryna Mardar, Maryna Stateva, Larisa Agunova. "DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY." Journal of Critical Reviews 7.9 (2020), 390-399. Print. doi:10.31838/jcr.07.09.81



APA (American Psychological Association) Style

Maryna Mardar, Maryna Stateva, Larisa Agunova (2020) DEVELOPMENT OF A NEW PRODUCT OF HIGH NUTRITION VALUE UNDER THE QUALITY FUNCTION DEVELOPMENT METHODOLOGY. Journal of Critical Reviews, 7 (9), 390-399. doi:10.31838/jcr.07.09.81