CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PUTRI SALJU COOKIES FROM EDAMAME FLOUR AS SOURCE OF PLANT BASED PROTEIN

Gunawan, Victoria Ivanka (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PUTRI SALJU COOKIES FROM EDAMAME FLOUR AS SOURCE OF PLANT BASED PROTEIN. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Abstract

"Putri salju cookies have become one of the cookies products that is widely favored due to their distinctive sweet taste and delicate texture. However, usually these Putri salju cookies contain gluten which is obtained from wheat flour. Which poses a drawback for individuals who sensitive to gluten. Therefore, this research aims to develop a gluten-free formulation of putri salju cookies by substituting wheat flour with edamame flour as a plant-based protein source. From the sensory test result, putri salju cookies have a good taste and texture. However, they have an aftertaste caused by the saponin from the edamame beans and are slightly burnt on the bottom. Despite this, the putri salju cookies received positive feedback from the panelist. Each serving of this gluten free cookies contains 95 calories, and one pack contains 100g of putri salju cookies. Additionally, the price is quiet affordable, only Rp.27.000 per pack. Keyword: Edamame Flour, Gluten-free Cookies, Putri salju cookies"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Edamame Flour, Gluten-free Cookies, Putri salju cookies"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 13 Sep 2024 10:25
Last Modified: 13 Sep 2024 10:25
URI: http://repository.ottimmo.ac.id/id/eprint/1087

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