Integrating the Kano model and quality function deployment for the development of ready-to-eat smoothie bowl

Abstract Smoothie bowl is a smoothie product made from fruit and vegetables packed into bowl. This study aims to determine the attributes desired by consumers applied in development using Kano model quality function deployment method. was important that could influence consumer preferences. The were then further analyzed Based on results of integration QFD models, there are five technical responses can meet desires, namely formulation, storage techniques, selection raw materials, designing design type packaging, as well processing techniques. For fifth formulation 25% bananas 75% mangoes with topping composition 40% bananas, 50% mangoes, 10% cereals gave highest average value aroma taste preferences significantly different other formulations.