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produced by the reverse engineering approach for puffed snacks produced an almost identical solution to the HOQ approach for the important product requirements (Figure 2), except the seasoning flavours and saltiness where the direction of goodness from HOQ suggested that they should be optimized, whilst the reverse Kasetsart J. (Nat. Sci.) 40(1) 237 Figure 2 The HOQ for puffed snacks. (Plus and minus values in the right and below sections of HOQ were Z-scores of attribute likings and QDA data of 3 puffed snacks to show differences of products and would be used for reverse engineering in the next step.) engineering approach proposed that these attributes should be increased. This incompatibility could be explained by the strong relationship between yellow colour and flavours, and between flavours and saltiness, of the existing products on the roof of HOQ showing that the flavouring agents currently used might be a yellow flavouring
238 Cohesiveness of mass Sweetness Hardness Crispness Hotness Saltiness agent with added salt. The more flavouring the agents, the yellower and saltier the product. To compromise the results from both QFD and RE, the flavouring compound should be reformulated to include less salt to make puffed snacks strong in flavours but optimum in taste. Since QFD and RE had never been used together before, this research showed that they might disclose more useful information in product designs. Strong flavoured and hot puffed snacks, a result of the QFD and RE application for product designs in this study, might be a product which met consumer wants in a survey conducted by Wangcharoen et al. (2002) who showed that Thai consumers wanted functional puffed snacks with hot pungent flavoured Thai herbs. Uhl (2000) also mentioned that Thai people preferred foods with flavour blends which were hot, pungent, sweet, aromatic, and might be sour and salty depending on types of foods. CONCLUSION Length Flavours This work showed that the application of QFD and RE techniques could provide the Kasetsart J. (Nat. Sci.) 40(1) Thickness Potato flavour Smoothness of surface Yellow-body Orange-flavours Quantity of flavours Figure 3 Quantitative descriptive analysis of 3 puffed snacks and a target product. Puffed snacks 1 Puffed snacks 2 Puffed snacks 3 Target product useful information to product developers. QFD helped the product developers to identify the importance of product attributes and the direction to improve them, whilst RE was beneficial in the intensity estimation of the target product’s attributes. The compromise of QFD and RE results might give the better result to product developers. ACKNOWLEDGEMENTS The authors wish to thank National Center for Genetic Engineering and Biotechology (BIOTEC), Thailand, for supporting funds to this research. LITERATURE CITED Bech, A.C., E. Engelund, H.J. Juhl, K. Kristensen and C.S. Poulsen. 1994. Qfood-Optimal Design of Food Products. MAPP working paper no. 19, MAPP. Aarhus. 18 p. Bech, A.C., K. Kristensen, H.J. Juhl and C.S. Poulsen. 1997. Development of farmed smoked eel in accordance with consumer demands, pp. 3-19. In J.B. Luten, T. Bresen and J. Oehlenschlager (eds.). Seafood from
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January - March 2006 Volume 40 Numb
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KASETSART JOURNAL NATURAL SCIENCE T
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In sacco Degradation Characteristic
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2 and management practices a sorghu
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4 the greater plant height was obta
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6 at Wolenchity (Figure 3) that led
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8 Stover and aboveground biomass Co
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10 Radford, B.J., A.J. Dry, L.N. Ro
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12 At present, new cultivars with h
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14 2000), grapevine (Lavee, 2000),
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16 repeatability of FW, FLT, FLW, S
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18 (Table 5) indicating that select
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Kasetsart J. (Nat. Sci.) 40 : 20 -
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22 measured to define fruit shape i
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24 for higher fruit number and yiel
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28 (Table 2). The numbers of flower
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30 to the color of fruit and seed c
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32 1999. Carrots and related vegeta
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34 MATERIALS AND METHODS Laboratory
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36 DISCUSSION Extensive studies hav
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38 from Gossypium hirsutum. J. Inse
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40 The natural resistance of plants
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42 4. Data collection and statistic
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44 was not significantly different
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46 showed the highest yield compare
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48 Kessmann, H., T. Staub, C. Hofma
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50 There are approximately 60 comme
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52 in PBST containing 2% ovalbumin
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54 Kasetsart J. (Nat. Sci.) 40(1) T
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56 Virus-free orchid plants show fa
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60 feed source was based on purchas
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62 intake of DM, CP, ether extract
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64 relatively slow and short. The p
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66 week 4. Milk composition was not
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68 Agricultural Experiment Station.
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70 et al., 2002). In contrast to ma
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72 level and showed marked polymorp
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76 loam (Eutric Fluvisol) soil and
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78 Eugenia caryophyllata, Echinops
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80 CONCLUSION In conclusion, out of
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82 of chromic acid titration method
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84 initials at the time of pinning
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86 vessels a point where the number
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88 Kasetsart J. (Nat. Sci.) 40(1) T
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90 CONCLUSIONS In the investigation
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92 1994; Strand et al., 1997). Now
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94 The clones were grown overnight
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96 isozymes. The copy number for nu
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98 Helianthus annuus. Theor. Appl.
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100 MATERIALS AND METHODS Plant mat
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102 The amount of Na + (%) 6 5 4 3
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104 NGE, 7-16 folds). Finally, all
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106 Anal. Biochem. 162: 156-159. Cr
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108 grown for academic purpose at N
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110 Cluster A was further separated
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112 Table 2 Similarity index of 19
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114 subjected to UPGMA and resultin
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116 Tabel 3 The similarity index of
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118 formation as seen from phylogen
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120 Genet. 101: 860-864. Lerceteau,
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122 INTRODUCTION Methylotrophic yea
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124 RESULTS AND DISCUSSION Screenin
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126 optimum temperature, insignific
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128 medium of C. boidinii (Volfova
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130 was observed soon after 24h cul
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132 Kasetsart J. (Nat. Sci.) 40(1)
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134 ACKNOWLEDGEMENTS This work was
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138 Determination of enzyme activit
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140 Table 1 Optimum and stability o
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142 for example recombinant E. coli
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144 were studied for β-1,3-1,4-glu
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146 ACKNOWLEDGEMENT This work was s
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150 vulcanization times were calcul
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152 RESULTS AND DISCUSSION Mechanic
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154 Kasetsart J. (Nat. Sci.) 40(1)
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156 blend with 0.5 phr Irganox. How
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160 (AA-680 ShiMADZU, Atomic Absorp
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162 warm, relatively shallow and hi
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164 cycle in crustacean (Chen et al
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166 Salaenoi, J. 2004. Changes of e
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168 MATERIALS AND METHODS This rese
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170 DISCUSSION The average total am
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174 repacked and scanned three time
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176 found the most in the shrimp fe
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178 PLS model The comparison betwee
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180 brix value and dry matter of ma
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182 approach to increase immunity t
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184 higher (P
Page 191 and 192: 186 levels were significantly eleva
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Page 195 and 196: 190 currents. Zone 4: River outlet
Page 197 and 198: 192 standing waters, thus the occur
Page 199 and 200: 194 and moving to 59%TL in juvenile
Page 203 and 204: 198 thin membrane (Figure 1A, B). T
Page 205 and 206: 200 were clearly seen. The presence
Page 207 and 208: 202 could change to female at 6-12
Page 211 and 212: 206 water until the water became cl
Page 213 and 214: 208 reported by Thu and Preston (19
Page 215 and 216: 210 cavalcade hay. The crude protei
Page 217 and 218: 212 CONCLUSIONS Ruminal disappeared
Page 219 and 220: 214 ∅rskov, E.R. and I. McDonald.
Page 221 and 222: 216 is constrained mainly due to fa
Page 223 and 224: 218 SNF and fat composition in raw
Page 225 and 226: 220 in terms of both manual samplin
Page 227 and 228: 222 Harding, F. 1995. Compositional
Page 229 and 230: 224 proteins described by Barbut an
Page 231 and 232: 226 starch/flour, shaken vigorously
Page 233 and 234: 228 % Stress relaxation 54 49 44 39
Page 235 and 236: 230 Kasetsart J. (Nat. Sci.) 40(1)
Page 239 and 240: 234 categories including puffed sna
Page 241: 236 Cohesiveness of mass Crispness
Page 247 and 248: 242 3. Physicochemical properties 3
Page 251 and 252: 246 ACKNOWLEDGEMENTS This research
Page 253 and 254: 248 are now becoming more and more
Page 255 and 256: 250 downstream control. Lam Chae re
Page 259 and 260: 254 Inflow (mcm.) Inflow (mcm.) Inf
Page 261 and 262: 256 were above 0.70. The testing re
Page 263 and 264: 258 1999-2000 could be used for tra
Page 267 and 268: 262 we assume that r ≥ 2 and d r
Page 271 and 272: 266 Figure 1 Prototype domains. num
Page 273 and 274: 268 DISCUSSION Consequences indicat
Page 277 and 278: 272 George, B. K. 1997. The GIS Boo
Page 279 and 280: discussed; and appropriateness of t
Page 281 and 282: LITERATURE CITED FORMAT Manuscripts
Page 283 and 284: PRE-SUBMISSION CHECKLIST (see “In
Page 285 and 286: Send application materials to Payme
Page 287: Text and Journal Publication Co., L
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