Implementation of quality function deployment (QFD) in the process of flavored the liquid residue product of corn cooking (Zea mays)

Abstract

The objective of this article is to identify the technical requirements necessary in the process of flavoring the residue resulting from the cooking of corn, to produce a refreshing drink with the quality characteristics demanded by consumers, applying the deployment of the quality function (QFD). Surveys were conducted to know the preferences of the clients, the generated data were analyzed and treated with the QFD methodology. This facilitates the identification of the technical requirements to be controlled during the process in the laboratory. The results confirm that the QFD application is important as a fundamental part in the evolution of artisanal products to their future industrial projection.