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http://dx.doi.org/10.3746/jkfn.2015.44.9.1388

Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets  

Lee, Seul Ki (Department of Food and Nutrition, Kookmin University)
Kim, A Young (Department of Food and Nutrition, Kookmin University)
Hong, Sang Pil (Korea Food Research Institute)
Lee, Seung Je (Jeonbuk Institute for Biotechnology)
Lee, Min A (Department of Food and Nutrition, Kookmin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.9, 2015 , pp. 1388-1398 More about this Journal
Abstract
Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.
Keywords
Gochujang; quality function deployment; Korean sauces; customer needs;
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Times Cited By KSCI : 6  (Citation Analysis)
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