CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BROWN RICE FLOUR AND MOCAF FLOUR FOR GLUTEN-FREE CEREAL

Tjoa, Michella Viendra (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BROWN RICE FLOUR AND MOCAF FLOUR FOR GLUTEN-FREE CEREAL. Project Report. OTTIMMO INTERNATIONAL.

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Abstract

This research aims for analyze the utilization of brown rice and mocaf flour as main ingredients to create gluten-free cereal. This recipe also used soy milk and margarine so it is also dairy-free, nut-free, and vegan friendly. The cereal in this study has a shape and taste concept inspired by cinnamon rolls. The study discusses the production process, starting from ingredients preparation, dough making, shaping, and baking. Based on sensory test, this cereal is considered to have good taste and smell, but the texture and appearance still need to be improved. This product is planned to be packaged using a paper cup that is sealed with aluminum foil so that it is safe from air, moisture, and light. The nutritional value and production cost has been discussed in this research, but the shelf life of the product still needs to be analyzed further. Keywords: Brown Rice, Cereal, Mocaf Flour

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	Brown Rice, Cereal, Mocaf Flour
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	02 Aug 2024 06:21
Last Modified:	02 Aug 2024 06:21
URI:	http://repository.ottimmo.ac.id/id/eprint/1017

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