CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE AND HIGH PROTEIN COOKIES FROM SOYBEAN USING DRYING METHOD

Wijaya, Theresia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE AND HIGH PROTEIN COOKIES FROM SOYBEAN USING DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Cookies are a type of small cake that is usually baked and made from dough consisting of flour, sugar, butter, and other ingredients such as chocolate, nuts, or dried fruits. These cookies are widely loved by people of all ages, both children and adults alike. Typically, these snacks are enjoyed with a cup of tea or coffee in the morning. However, traditionally, cookies are usually made from wheat flour containing gluten, which is unfortunate for individuals with celiac disease or other gluten-related conditions. Following the global trend of increasing demand for gluten-free and healthy foods, this research aims to create gluten-free and high-protein cookies using soybeans. The research results show that the combination of soybean flour and oat flour produces cookies with texture, taste, aroma, and appearance that are not significantly different from traditional wheat flour-based cookies. The nutritional content of the cookies includes 190 calories and 7g of protein per serving with a serving size of 30g. Additionally, the selling price of the cookies is Rp. 45,500.- Keyword: Gluten-free, High-Protein, Soybeans, cookies.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Gluten-free, High-Protein, Soybeans, cookies.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 14 Aug 2024 09:05
Last Modified: 14 Aug 2024 09:05
URI: http://repository.ottimmo.ac.id/id/eprint/1035

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