CULINARY INOVATION AND NEW PRODUCT DEVELOPMENT REPORT : USE OF CARROTS AS THE MAIN INGREDIENTS FOR CRUNCHY SNACK

Halimah, Sitti (2024) CULINARY INOVATION AND NEW PRODUCT DEVELOPMENT REPORT : USE OF CARROTS AS THE MAIN INGREDIENTS FOR CRUNCHY SNACK. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 2.pdf
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Bibliography dan Appendix.pdf
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Abstract

"Snacks are a popular food option for people of all ages, and a healthy lifestyle has become a trend. Researchers and food manufacturers are exploring innovative methods to develop healthy snacks that are not only delicious but also rich in vitamins and minerals. This research aims to contribute to the growing demand for healthier snack options by harnessing the nutritional potential of carrots and oats. Drying techniques like air drying, oven drying, and freeze drying can preserve the nutritional content of carrots and oats while creating delicious, nutrient-rich snack products. The snacks made from processed carrots and oats can be enjoyed with milk or eaten directly, making them an ideal breakfast substitute. Each serving of these snacks provides 117.63 calories, and the product is priced at 20,000 IDR for a 120g package (3 servings). This information is important to help consumers who are watching their calorie intake, so that this snack can be categorized as a healthy choice and in accordance with a balanced diet. Keyword: Carrot, Crunchy Snack, Oat "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Carrot, Crunchy Snack, Oat
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 21 Aug 2024 03:59
Last Modified: 21 Aug 2024 03:59
URI: http://repository.ottimmo.ac.id/id/eprint/1052

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