Sesame New Product Development, Analysis of Product and Process Qualitative Characteristics Using QFD and DOE Methods

Abstract

Development of food industry is one of economic growth factors in many developing countries. Food companies are successful that they can coordinate their activities with demands of customers. New product development is a new approach to deal with environmental changes and it is a beginning to enter competition. The aim of this study: Identifying new sesame products customer needs, Converting new requirements into product and process qualitative characteristics and assessing new product quality. For this purpose, this study has been used the quality function development and design of experiments and new product process of cooper's model. Target group were considered Ardakan 25-35 year women. Customer's demands about the new product were taken and they has used in house of quality. After that, next matrices were completed by experts. With identifying key factors for quality and using taguchi method, new product was improved. The more important factors were cook time of sesame (20hour) and peanut variety (Iranian), so improving and control these factors help to have better new product.

Keywords

• Design of experiments
• innovation
• New product development
• Quality Function Development
• Sesame Product