CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SOYBEAN AND LENTILS AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN TORTILLA CHIPS

Jie, Eric Shon (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SOYBEAN AND LENTILS AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN TORTILLA CHIPS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Tortilla chips are among the most popular snacks worldwide. However, traditional tortilla chips often fall short in protein, fiber, and other essential nutrients. This study explores the development of high-protein tortilla chips made with red lentils and soybeans, aiming to offer both great taste and significant health benefits. The Tortilla chip was produces using the baking method process at 150°C for 6-7 minutes that results indicate that these high-protein tortilla chips not only deliver good flavor but also serve as a viable alternative to regular tortilla chips, despite having a less crispy texture. The final product provides 129 calories per 35-gram serving and is priced at Rp. 13,000 per pack. Keyword: Baking, High Protein, Red Lentils, Soybean, Tortilla chips."

Item Type: Thesis (Diploma)
Additional Information: 2274130010054
Uncontrolled Keywords: Baking, High Protein, Red Lentils, Soybean, Tortilla chips
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 08 Oct 2024 09:18
Last Modified: 08 Oct 2024 09:18
URI: http://repository.ottimmo.ac.id/id/eprint/1114

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