scholarly journals Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

2001 ◽  
Vol 85 (S1) ◽  
pp. S31-S45 ◽  
Author(s):  
Albert Zumbé ◽  
Adam Lee ◽  
David Storey
Keyword(s):  
Product Development ◽  
Product Quality ◽  
Energy Content ◽  
Gastrointestinal Symptoms ◽  
Chemical Properties ◽  
Careful Consideration ◽  
Good Product ◽  
Physico Chemical ◽  
Food Legislation ◽  
Good Product Quality

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.

scholarly journals Pengaruh Kualitas Produk, Harga Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Kedai Warsu Coffe Cafe

2019 ◽  
Vol 15 (2) ◽  
pp. 250
Author(s):  
Risatul Umami ◽  
As'at Rizal ◽  
Sumartik Sumartik
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Product Quality ◽  
Sampling Technique ◽  
Product Price ◽  
Descriptive Research ◽  
Good Product ◽  
Analysis Technique ◽  
Dominant Influence ◽  
Good Product Quality

This research finds out the effect of product, price and service quality toward customer satisfaction both partially and simultaneously at Warsu Coffe Cafe. It is descriptive research with a quantitative method. The data were collected using questionnaires and documentation. The populations were the consumers who visited and bought a product in Warsu Coffe Cafe. The samples were 87 respondents that were chosen by using nonprobability sampling technique with incidental sampling type. The analysis technique used multiple linear regression. The result showed that both partially and simultaneously, the product, price, and service quality affect customer satisfaction. The most dominant influence is product quality on customer satisfaction, it shows that the Warsu Coffee Cafe has good product quality.

Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development

2003 ◽  
Vol 9 (3) ◽  
pp. 151-156 ◽  
Author(s):  
P. Fito ◽  
A. Chiralt
Keyword(s):  
Product Development ◽  
Mass Transport ◽  
Food Systems ◽  
Chemical Properties ◽  
Water Structure ◽  
Food Product ◽  
Transport Pathway ◽  
Heat And Mass Transport ◽  
Physico Chemical ◽  
Food Product Development

The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.

scholarly journals STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR

2019 ◽  
Vol 7 (1) ◽  
pp. 21
Author(s):  
Pandila Diahtaradipa Ganantrya ◽  
Amna Hartiati ◽  
Cokorda Anom Bayu Sadyasmara
Keyword(s):  
Customer Satisfaction ◽  
Product Quality ◽  
Consumer Satisfaction ◽  
Quality Function Deployment ◽  
Quality Function ◽  
Good Product ◽  
Level Of Importance ◽  
Qfd Method ◽  
Good Product Quality

Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken products and (4) knowing the strategy to improve the quality of fried chicken products. This study uses the Quality Function Deployment (QFD) method. The results of this study indicate that there are 11 attributes of product quality that are considered important by consumers with very important criteria. The biggest value of consumer interest is the attribute of fried chicken taste of 3.78. On the value of consumer satisfaction attributes of fried chicken chili variants have the smallest value of 3.08 with the highest IR of 1.30 need to provide and improve the quality of the product on the attributes of the fried chicken chili sauce. Keywords: fried chicken, product quality, customer satisfaction, quality function deployment (QFD)

scholarly journals A study on Apple ber to identify the suitability of new product development

2020 ◽  
Vol 7 (1) ◽  
pp. 61-69
Author(s):  
S Mathangi ◽  
J P Maran
Keyword(s):  
Product Development ◽  
New Product Development ◽  
New Products ◽  
Chemical Properties ◽  
New Product ◽  
Proximate Analysis ◽  
Physico Chemical ◽  
The World ◽  
The One ◽  
Powdered Form

This study emphasis on the physico-chemical properties of a new ber variety (Apple ber) originated in Thailand and slowly emerging in many parts of the world. The analysis is done under two different conditions the one being controlled and second one is blanched. The analysis revealed that the controlled condition is superior in physico-chemical properties than the blanched one. Also, proximate analysis was carried out on the fruit and its powdered form. In this analysis also controlled condition parameters were ahead of blanched. New products were developed with the Apple ber powder.

scholarly journals CONSUMER BEHAVIOR TOWARDS SHOPPING MALLS: A SYSTEMATIC NARRATIVE REVIEW

2018 ◽  
Vol 14 (1) ◽  
pp. 81-94
Author(s):  
Shahzad Nasim ◽  
Keyword(s):  
Consumer Behavior ◽  
Literature Review ◽  
Product Quality ◽  
Consumer Preferences ◽  
Sales Promotion ◽  
Shopping Mall ◽  
Shopping Centers ◽  
Shopping Malls ◽  
Good Product ◽  
Good Product Quality

The purpose of the study is to recognize the factors that influence the consumer’s behavior towards shopping centers. Along with this study endeavors have been made to investigate different components which influence the consumer behavior towards shopping mall. This literature review found the consumer preferences towards shopping mall. Customers do not go shopping mall only for shopping but also for entertainment. Different studies denote that there are numerous factors that appeal the customer towards shopping mall. This work will definitely help shopkeepers or retailers to make changes (if any) in the mall in order to attract customers and satisfying their needs and wants and also important for the development of a mall. After reexamining of 100 papers on consumer behavior towards shopping mall author recognized that shopping environment, ease of shopping, availability of different products, showbiz offered at malls, parking facility, good product quality, discount and sales promotion are the factors that convince the Shoppers to visit shopping malls with entertainment.

scholarly journals Effect of Brand Image, Price, and Quality of Product on The Smartphone Purchase Decision

2020 ◽  
Vol 3 (2) ◽  
pp. 294
Author(s):  
Hadi Arjuna ◽  
Sarah Ilmi
Keyword(s):  
Product Quality ◽  
Significant Influence ◽  
Brand Image ◽  
Research Output ◽  
Purchase Decision ◽  
Good Product ◽  
The People ◽  
Regression Approach ◽  
Good Product Quality

One of the competing mobile brands in Indonesia is xiaomi, the xiaomi brand itself began to be known by the people of Indonesia since 2013 and successfully exploded in the market in 2014 by creating their flagship product, smartphone. Various findings of a good product quality will affect the brand image of a product, brand image describes the results of the views or perceptions of consumers towards a particular brand, which is based on comparison and consideration with several other brands, on the same type of product. This research aims is to find out whether there is a significant influence between product quality, brand image, and price on smartphone purchase decision. This research uses a multiple regression approach and 100 respondent in Yogyakarta provincy, the results of the research output show that all hypotheses tested show achievement in accordance with the research parameters.

scholarly journals PENGARUH KUALITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
Bongsu Saragih, MM.
Keyword(s):  
Regression Analysis ◽  
Product Quality ◽  
Multiple Regression Analysis ◽  
Significant Contribution ◽  
Purchase Decision ◽  
Purchasing Decisions ◽  
Good Product ◽  
Analysis Technique ◽  
The Right ◽  
Good Product Quality

Bastard Clothing is a home industry that is also used as a brand or brand T-shirt distro that began to appear in early 2015. Promotion of the right target and good product quality greatly affect the community (consumers) in making the purchase of these products. Product quality greatly affects consumer purchasing decisions on a product, a good product in terms of quality or price will not be easy to compete if it is wrong in doing promotional activities. This study aims to analyze the contribution of simultaneous between product quality and promotion to purchase decision, analyze the partial contribution between product quality to a decision of purchasing and analyze the contribution of partially between promotion to purchasing. Samples in this research counted 44 respondents. The analysis technique used multiple regression analysis. The results of the analysis show that promotion and product quality simultaneously have a significant contribution on purchasing decisions, which means that the more attractive promotions made by companies and products offered quality can improve purchasing decisions. Product quality affects purchasing decisions, it indicates that the more quality products offered to consumers can improve purchasing decisions. Promotion contribution purchasing decisions, indicating that the more companies promotion can improve purchasing decisions

scholarly journals Хімічний склад і фізико-хімічні властивості м’язової та жирової тканини свиней за умов використання білкових соєвих кормів

2013 ◽  
pp. 175-179
Author(s):  
Д. Ю. Скареднов
Keyword(s):  
Chemical Composition ◽  
Soy Protein ◽  
Energy Content ◽  
Chemical Properties ◽  
Soya Protein ◽  
Soy Protein Concentrate ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soybean Cake ◽  
Protein Feed

Наведені результати дослідження хімічного скла-ду та фізико-хімічних властивостей м’язової й жирової тканини свиней, відгодованих на раціонах із використанням білкових соєвих кормів різних технологій виробництва: експандування під тис-ком (концентрат сухий білковий соєвий кормовий – КСБСК), віджим під пресом (макуха соєва), екст-рузія (екструдат соєвий). За контроль використа-на макуха соняшникова. Встановлено, що за хіміч-ним складом і фізико-хімічними властивостями м’язова та жирова тканини всіх піддослідних груп свиней знаходяться на рівні нормативних показни-ків, що свідчить про достатньо високу якість сви-нини. У процесі порівняння якісних показників між дослідними групами аналогів вірогідної різниці не встановлено. Проте у м’язовій тканині тварин, відгодованих на КСБСК, простежувалася тенден-ція певного збільшення показників сухої та органі-чної речовини, протеїну й енерґетичної цінності.  The results of the chemical composition and physico-chemical properties of the muscle and adipose tissues of pigs fed on the diets with soya protein feed of different technologies are given: expansion as the pressure (soy protein concentrate, dry fodder – KSBSK), extraction under pressure (soybean cake), extrusion (soy extrudate). Sunflower cake is used as a control. It was found that the chemical composition and physico-chemical properties of muscle and adipose tissue of all experimental groups of pigs are at the level of normative parameters, indicating high quality pork. In the process of comparing quality indicators between the groups of analogues significant difference has not been established. However, in the muscle tissue of animals that are fed on KSBSK, the tendency of increase in the dry and organic matter, protein and energy content was observed.

scholarly journals PRODUCT QUALITY AND BRAND IMAGE TOWARDS CUSTOMERS' SATISFACTION THROUGH PURCHASE DECISION OF WARDAH COSMETIC PRODUCTS IN SURABAYA

2021 ◽  
Vol 2 (1) ◽  
pp. 56-70
Author(s):  
Ernesto Jose Tjahjono ◽  
Lena Ellitan ◽  
Yuliasti Ika Handayani
Keyword(s):  
Customer Satisfaction ◽  
Product Quality ◽  
Brand Image ◽  
Positive Influence ◽  
Primary Data ◽  
Purchase Decisions ◽  
Purchasing Decisions ◽  
Good Product ◽  
Image Variables ◽  
Good Product Quality

This study aims to determine and examine the effect of product quality on purchasingdecisions, the influence of brand image on purchasing decisions, the influence ofpurchasing decisions on customer satisfaction, the effect of product quality oncustomer satisfaction through purchasing decisions, and the influence of brand imageon customer satisfaction through purchasing decisions. This research is in the form ofquantitative research, where the data obtained is primary data obtained throughdistributing questionnaires to 120 respondents who have made purchases of Wardahcosmetic products. The data obtained were then processed using the Smart PLSsoftware. The results showed that there was a positive and significant relationshipbetween product quality and brand image variables on purchasing decisions, whichmeans that good product quality and good brand image will create purchasingdecisions for consumers. Purchase decisions have a positive influence on customersatisfaction. Product quality has a positive and significant effect on customersatisfaction. Brand Image does not significantly influence customer satisfaction.Product quality and brand image have a positive and significant effect on customersatisfaction through purchasing decisions. This shows that consumers will be satisfiedwith a product when consumers are satisfied with the purchasing decisions made onthe product.

scholarly journals FAKTOR-FAKTOR YANG DIPERTIMBANGKAN KONSUMEN MEMUTUSKAN MEMBELI DAN MENGGUNAKAN SMARTPHONE MEREK OPPO DI KECAMATAN PALU SELATAN

2015 ◽  
Vol 1 (1) ◽  
pp. 57-70
Author(s):  
Tria Wulan Ndari ◽  
Wahyuningsih Wahyuningsih ◽  
Yobert Kornelius
Keyword(s):  
Factor Analysis ◽  
Product Quality ◽  
Customer Service ◽  
Sampling Technique ◽  
Analytical Tool ◽  
Service Center ◽  
The Third ◽  
Good Product ◽  
Physical Form ◽  
Good Product Quality

This  study  aims  to  determine  factors  that  consumers  consider  in buying  and  using  smartphones OPPO in South Palu Sub-district. The sampling technique is Accidental Side by selecting 105 people. The analytical  tool  is  factor  analysis.  Based  on the analysis  of  21 indicators, the  study  finds  factors that are considered by the consumers when deciding to buy and use a smartphone brand OPPO are:the  first factors  includes:  promotion  and  price:  X3  (Advertising  media  TV), X12  (promotions convincing),  X14  (Prices  are  affordable),  X15  (the physical  form  of  interest),  X17  (service center/customer service); the second factor is product quality that includes: X2 (friends suggestion), X6 (sophisticated  feature),  X10  (superior  camera  quality),  X11  (good product  quality),  X21 (correspondence  between  price  and  quality);  the third  factor  is  lifestyle  that  includes:  X1  (family suggestion),  X16 (luxury  product  design),  X19  (unique  name  and  easy  to  remember),  X20  (updated trend). Penelitian  ini  bertujuan  untuk  mengetahui  faktor-faktor  yang dipertimbangkan  konsumen  dalam membeli  dan  menggunakan smartphone  OPPO  di  Kecamatan  Palu  Selatan.  Teknik  pengambilan sampel  adalah  Accidental  Side  dengan  memilih  105  orang.  Alat analisis  adalah  analisis  faktor. Berdasarkan analisis 21 indikator tersebut, studi ini menemukan faktor-faktor yang dipertimbangkan konsumen  saat  memutuskan  untuk  membeli  dan  menggunakan merek  smartphone  OPPO  adalah:faktor pertama meliputi: promosi dan harga: X3 (media iklan TV), X12 (promosi yang meyakinkan ), X14 (Harga  terjangkau),  X15  (bentuk  fisik  bunga),  X17  (service  center  / customer  service);  Faktor kedua  adalah  kualitas  produk  yang meliputi:  X2  (saran  teman),  X6  (fitur  canggih),  X10  (kualitas kamera superior), X11 (kualitas produk yang baik), X21 (korespondensi antara harga dan kualitas);Faktor ketiga adalah gaya hidup yang meliputi: X1 (family suggestion), X16 (desain produk mewah), X19 (nama unik dan mudah diingat), X20 (mengikuti trend masa kini).

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