Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model

Developing starch-based food products poses challenges in achieving an optimal nutritional profile and functional qualities. Adding seaweed is essential to potentially enhance these products' nutritional and functional attributes. This study addresses the development of an analytical tool based on the Kano-quality function deployment (QFD) model to guide food product design teams and demonstrates this tool in designing new starch-based food products enhanced with seaweeds. The analytical tool is illustrated in two starch-based food products (i.e., fish crackers and fresh noodles) with evaluations populated by 14 experts while comparing the effects of adding seaweed on fulfilling consumer requirements. In the case study 1 ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mi>n</mml:mi> <mml:mo>=</mml:mo> <mml:mn>172</mml:mn></mml:mrow> <mml:annotation>$$ n=172 $$</mml:annotation></mml:semantics> </mml:math> ), 13 consumer requirements for fish seafood crackers were considered, with texture ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>0.1078</mml:mn></mml:mrow> <mml:annotation>$$ 0.1078 $$</mml:annotation></mml:semantics> </mml:math> ), crispness ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>0.1053</mml:mn></mml:mrow> <mml:annotation>$$ 0.1053 $$</mml:annotation></mml:semantics> </mml:math> ), and flavor (0.1038) receiving the largest aggregate weights. Among 21 technical attributes, frying time ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>3.4755</mml:mn></mml:mrow> <mml:annotation>$$ 3.4755 $$</mml:annotation></mml:semantics> </mml:math> ), amount of seaweed ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>3.4258</mml:mn></mml:mrow> <mml:annotation>$$ 3.4258 $$</mml:annotation></mml:semantics> </mml:math> ), and type of seaweed ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>3.3297</mml:mn></mml:mrow> <mml:annotation>$$ 3.3297 $$</mml:annotation></mml:semantics> </mml:math> ) were ranked the highest. In the case study 2 ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mi>n</mml:mi> <mml:mo>=</mml:mo> <mml:mn>159</mml:mn></mml:mrow> <mml:annotation>$$ n=159 $$</mml:annotation></mml:semantics> </mml:math> ), 14 consumer requirements for fresh noodles were evaluated, with texture ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>0.1542</mml:mn></mml:mrow> <mml:annotation>$$ 0.1542 $$</mml:annotation></mml:semantics> </mml:math> ), smoothness ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>0.1491</mml:mn></mml:mrow> <mml:annotation>$$ 0.1491 $$</mml:annotation></mml:semantics> </mml:math> ), and natural taste ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>0.1432</mml:mn></mml:mrow> <mml:annotation>$$ 0.1432 $$</mml:annotation></mml:semantics> </mml:math> ) identified as top priorities. From 12 technical attributes, the amount of seaweed ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>4.0418</mml:mn></mml:mrow> <mml:annotation>$$ 4.0418 $$</mml:annotation></mml:semantics> </mml:math> ), type of seaweed ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>3.9465</mml:mn></mml:mrow> <mml:annotation>$$ 3.9465 $$</mml:annotation></mml:semantics> </mml:math> ), and amount of starch ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"> <mml:semantics><mml:mrow><mml:mn>2.9025</mml:mn></mml:mrow> <mml:annotation>$$ 2.9025 $$</mml:annotation></mml:semantics> </mml:math> ) were ranked the highest. In addition, competitive analyses of the starch-based food products with their respective competitors were implemented. Findings show that integrating seaweeds into crackers and noodles can significantly enhance their texture, flavor, and nutritional content, meeting key consumer requirements for crispness in crackers and chewiness in noodles. Such an integration can also impart a unique umami taste and boost health benefits, appealing to health-conscious consumers and providing a competitive edge in the market.