CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FERMENTED BREADFRUIT FLOUR AS AN ALTERNATIVE FOR FLOUR-BASED TORTILLA

Can, Fellicia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FERMENTED BREADFRUIT FLOUR AS AN ALTERNATIVE FOR FLOUR-BASED TORTILLA. Diploma thesis, OTTIMMO INTERNATIONAL.

[img] Text
Executive Summary.pdf
Download (571kB)
[img] Text
Chapter 1.pdf
Download (161kB)
[img] Text
Chapter 2.pdf
Download (236kB)
[img] Text
Chapter 3.pdf
Restricted to Registered users only
Download (194kB) | Request a copy
[img] Text
Chapter 4.pdf
Restricted to Registered users only
Download (490kB) | Request a copy
[img] Text
Chapter 5.pdf
Download (156kB)
[img] Text
Bibliography dan Appendix.pdf
Download (1MB)

Abstract

Composed to resemble a standard soft and pliable flour tortilla, fermented breadfruit tortillas are composed of breadfruit, tapioca starch, and margarine. They are an excellent source of carbs and may be used in a variety of recipes. In contrast to regular flour tortillas, which are typically made from wheat flour, this product uses breadfruit to replace the wheat content in order to target gluten-intolerant consumers. Additionally, it replaces animal ingredients like lard or butter with margarine, which specifically appeals to vegan preferences and provides them with a dependable source of carbohydrates. Because breadfruit is frequently disregarded and unfamiliar to the general public, there is a chance to maximize resource usage and reduce food waste in Indonesia even more. In addition, breadfruit has a number of other nutrients. The study's findings demonstrated that fermented breadfruit tortillas have good looks, smells, and tastes, but their texture is a little off. This can be fixed by cooking them for the proper amount of time. After processing, the fermented breadfruit tortilla's nutrition value indicated that a serving size of 1 piece of tortilla would provide 150 calories per serving. Furthermore, each pack of fermented breadfruit tortillas costs Rp27,000. Keywords: Breadfruit, Vegan, Gluten-free, Tortilla, Fermentation

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Breadfruit, Vegan, Gluten-free, Tortilla, Fermentation
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 15 Aug 2024 05:20
Last Modified: 15 Aug 2024 05:20
URI: http://repository.ottimmo.ac.id/id/eprint/1038

Actions (login required)

View Item View Item