This slide was presented at the 15th ANQ Congress 2017, held at Kathmandu by dawarayamajhi@gmail.com

1. DEVELOPMENT OF TRIPE
SNACK AND ASSESSMENT OF
CONSUMER
SATISFACTION/DISSATISFACT
ION BY KANO MODEL
National College of Food Science and Technology
Kathmandu, Nepal
Presented By
Mr. Dawa Rayamajhi
Sherpa
B. Tech. Food
15th ANQ Congress 2017
Quality Culture for Sustainable Prosperity

2. Contents
 Introduction
 Objective
 Statement of Problem
 Materials and Methods
 Results
 Conclusion & Recommendation
 Acknowledgement

3. Introduction
 The Kano model is a theory of product
development and customer
satisfaction developed in the 1980s by
Professor Noriaki Kano, which classifies
customer preferences into five categories as
Attractive Quality, One-dimensional quality,
Must-be quality, Indifferent quality and
Reverse quality elements. This model was
used to measure the consumer satisfaction on
four different parameters of two batches of
Tripe Snacks.

4. Cont….
Fig: Kano Model

5. Cont….
 Tripe is the abdominal part of
the cattle which is generally
considered as by-product or
offals.
 Tripe can be used in the
preparation of different food
products e.g. snack.
Fig 1. Flat tripe Fig 2. Honeycomb tripe Fig 3. Leaf tripe

6. Cont….
 Tripe snack is one unique type of spicy ready-
to-eat meat product which is shelf-stable at
room temperature 27°C for 6 months.
 Two new batches of product was developed
and the consumer preference was tested on
the four parameters as color, odor, texture and
taste.
 The only difference in the batches was spice
mixture, one batch mix will contain the
Schwann Pepper (timur) but another will not
contain it.

7. Steps (1-8) Snack Preparation
1. Raw Tripe 2. Boiling 3. Cutting into chunks 4. Frying in mustard oil
5. Heating the
spice mixture
6. Mixing tripe and
spices
7. Mild Heating 8. Mixing ‘Timur’
for treated batch

8. Objectives
 To assess the customer satisfaction and or
dissatisfaction of newly developed product (Tripe
Snack) with the help of Kano Model

9. Statement of the Problem
 Assessment of non-parametric data like
sensory data is always objectionable by other
methods
 Impact of different sensory parameters on
consumers is essential to evaluate

10. Materials and Methods
 Buffalo Tripe, Spices was bought from the
local market
 All laboratory works were performed in the
colleges’ food pilot-plant

11. Cont….
 Proximate Analysis were performed by
procedures prescribed by AOAC (2005).
 Microbiological Analysis were performed by
following standard methods of APHA (1984).
 Sensory Analysis was performed by 9-Point
hedonic scale method. Parameters as Color,
Flavor, Taste and Texture was scaled. The
hedonic scores was converted to the Kano
Model.

12. Table for Conversion of hedonic scale to Kano
Model
Hedonic Scale Answer type
8-9 I like snack that way
6-7 Snack must be that way
5 I am neutral
3-4 I can live with snack that way
1-2 I dislike snack that way

13. Table of Question structure
Positive Questionnaires Answer type Hedonic Scale
What if the “timur” is
added on the snack?
(treated batch)
I like snack that way 9-8
Snack must be that way 7-6
I am neutral 5
I can live with snack that way 3-4
I dislike snack that way 1-2
Negative Questionnaires Hedonic Scale
What if the “timur” is not
added on the snack
(control batch)
I like snack that way 9-8
Snack must be that way 7-6
I am neutral 5
I can live with snack that way 3-4
I dislike snack that way 1-2

14. Table of Kano Evaluation
Customer
requirements
Dysfunctional (negative) question
Functional(positive)
question
Like Must-be Neutral Live with Dislike
Like Q A A A O
Must-be R I I I M
Neutral R I I I M
Live with R I I I M
Dislike R R R R Q
A: Attractive Quality O: One-dimentional Quality
M: Must-be Quality Q: Questionable Quality
I: Indifferent Quality R: Reverse Quality

15. Results
Product
Parameter
A O M Total Category
Color 15 2 34 51 M
Odor 31 6 14 51 A
Taste 9 40 2 51 O
Texture 7 36 8 51 O
Table of Results: The functional and dysfunctional questions values
were combined and evaluated and the table of results was obtained.
Note: No Indifferent and Reverse Quality was found in the snacks i.e.

16. According to our evaluation, the taste has the maximum positive coefficient
value 0.96 which is almost equal to 1. This indicates that the customer is
highly satisfied with the taste of the product. Similarly, the negative value in
texture is -0.86 is the largest negative value which is near to -1. Hence, the
parameter texture was found to be strongly dissatisfied by the customer.
Product
Parameter
A% O% M% Total (A+O)/A+O+M+I (O+M)/A+O+M+I*(-1)
Color 29 4 67 100% 0.33 -0.71
Odor 61 12 27 100% 0.73 -0.39
Taste 18 78 4 100% 0.96 -0.82
Texture 14 71 16 100% 0.84 -0.86
Table of Customer Satisfaction Coefficients

17. Proximate Results of Tripe Snacks
43.91%
10.44%
15.20%
1.26% 2.70%
5.55%
20.91%
0
10
20
30
40
50
Frequency

18. Hypothesis Testing of Protein
Content of Tripe Snack
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
7 8 9 10 11 12 13
f(x)
x<min
x>max
P=8.86%
(1-α)=85.53%
P=5.61%
Protein %

19. Hypothesis Testing of Fat Content
of Tripe Snack
0
0.1
0.2
0.3
0.4
0.5
0.6
12 13 14 15 16 17 18 19 20
f(x)
x<min
x>max
P=2.89%P=9.03%
(1-α)=88.08%
Fat %

20. Fig: Microbiological Stability of Snacks within different storage days
y = 0.0546x + 3.2722
R² = 0.9717
y = 0.0322x + 2.9787
R² = 0.9226
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
0 15 30 45 60
logcfu/gm
Storage days
Control
Treated
Linear (Control)
Linear (Treated)
Safe level

21. Conclusion & Recommendation
• Taste of the newly developed tripe snack was
identified as parameter for consumer satisfaction.
• Texture of the newly developed tripe snack was
identified as parameter for consumer dissatisfaction
and must be improved.
• Kano Model can be used for evaluation of non-
parametric data of different food products.
• Kano model is effective tool that can be used in our
B. Tech. Food Thesis works.

22. Acknowledgement
 National College of Food Science and
Technology, Kathmandu, Nepal
 Dr. Ekaraj Poudel (Program Head, NCFST)