Design and evaluation of breakfast gruel based on QFD and fuzzy mathematics
[Objective]To research the application of QFD and fuzzy mathematics in developing of new food.[Method] Based on the investigation of breakfast gruel requirements of students from Anhui Science and Technology University,the concept design of breakfast cereals was finished by using QFD.The breakfast cereals products were done based on orthogonal experiment.The sensory indexes were evaluated from the breakfast cereals and other four similar market products by the fuzzy mathematical evaluation,and its formula design was optimized.[Results] The importance of nutrition and sensory indexes of breakfast cereals as follows:nutrition﹥colour﹥fragrance﹥palate.The optimal formula of nutritional breakfast cereals was:rice 100g,red bean 20g,0.5cm3 diced lean 40g,scrambled eggs 50g,carrots 20g,green vegetables 3g,and the ratio of material to water was 1∶ 6.[Conclusion] QFD can objectively and accurately determine consumption demand of food,and the fuzzy mathematical evaluation contributes to improve the quality of products,new product development and quality improvement.Two methods were feasible and efficient.