Optimizing customer satisfaction is vital to maintain relevance as well as being competitive on a growing market. This research is aimed to explore what aspects of design and functionality that should be prioritized when developing solo tunnel tents for four season use within a European market. Since solo tents are small in size, users seem to prioritize purchasing a tent for two people because it provides bigger space for equipment, accompanied animals and is more reliable in bad weather. To examine the research questions, a design theory and human centered design method has been applied to optimize customer satisfaction. The study consists of literature study, survey, interviews, empathy mapping and prototyping, which resulted in an implemented prototype for a four season solo tent planned for future production. Furthermore, a prototype has been developed by data conducted from the survey, interviews and a design brief given by the partnering company. Conspicuous results have been shown through a survey and interviews, which explains the difficulties in development of tents to ensure a wider range of customer satisfaction. Findings in this research emerged that weight was not the most important aspect when buying a four season solo tent. A correlation has been investigated, there was an expectation from the producer that lightweight tents were preferred by the users, however this research exposed that it is not as important as imagined for a four season solo tent. In the sense of a solo tent for four seasons, the users desire space over weight. Furthermore, the results also showed that there was a difference in requirements related to the two different groups that had been investigated. It was found that experienced users had a higher preference of design and ergonomic aspects compared to the common users that did not rank it as important. Within this research a total of 55 people participated, where 44 people participated in the survey and 11 people participated in the interviews. For future research a larger number of participants, preferably women, could provide an interesting result and more on if people from a larger area outside Sweden participated in the research. Furthermore a physical test of the prototyped tent would ensure that this study results in a design that optimizes customer satisfaction.

Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed for the production of optimum quality tortillas. Tortillas made with refined wheat flour low in dietary fiber (DF) are popular in the United States due to their sensory properties. This study explored the use of wheat lines (WL) possessing variations in high molecular weight glutenin allele sub-units (HMW-GS) for production of tortillas and also investigated the use of corn based resistant starches (RS), type II (RS2) and wheat based RS type IV (RS4) to increase DF in tortillas. Tortillas were made with 0-15 percent RS and 100 percent whole white wheat (WW). Flour protein profiles, dough, and tortilla properties were evaluated to determine the effects of the allelic variations and RS substitution on tortilla quality. Sensory properties of tortillas with RS were determined. Variations in HMW-GS composition significantly affected the protein quality and tortilla properties. Flour from WL possessing allelic combinations (2*, 17+18, 7, 2+12), (1, 17+18, 5+10), (2*, 17, 2+12) and (1, 2*, 17+18, 2+12) had 12.8-13.3 percent protein. These WL had extensible doughs and produced large diameter tortillas with superior (greater than or equal to 3.0) flexibility after 16 days compared to control. However, WL with (17+18 and 5+10) and (2*, 17+7, 5) produced extensible doughs, large, but less flexible, tortillas compared to control. WL with (2*,17+18,5+10) and (1,2*,7+9,5+10) produced smaller diameter tortillas, but with superior flexibility compared to control. RS2, WW, and cross-linked-pre-gelatinized RS4 (FiberRite) produced hard, less-extensible doughs and thinner tortillas compared to control, due to high water absorption. Cross-linked RS4 (Fibersym) dough and tortillas were comparable to control. 15 percent of RS2 and RS4 increase DF in control to 6 and 14 percent respectively, compare to control (2.8 percent DF). WW tortillas were less acceptable than control in appearance, flavor and texture, while tortillas with 15 percent Fibersym had higher overall acceptability than control. RS2 negatively affected dough machinability and tortilla shelf stability. However, 15 percent RS4 improved the DF in refined flour tortillas to meet FDA's "good source of fiber claim," without negatively affecting dough/tortilla quality.