PUTRI, MEDALIE ERSELLA RYANTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT BEETROOT UTILIZATION IN PESTO INNOVATION TO INCREASE ITS FIBER CONTENT. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Beetroot pesto is a novel product that provides a healthful substitute for conventional pesto sauces. Beetroot, recognized for its vivid hue and robust taste, is abundant in fiber, antioxidants, and vital vitamins, including A, C, and folate. These nutrients enhance intestinal health, bolster immunity, and promote general well-being. When combined with walnuts, which are high in omega-3 fatty acids, healthy fats, and protein, this pasta sauce provides a nutrient-dense option that supports overall health. The beetroot pesto addresses the growing demand for plant-based, fiber-rich food products. The high fiber content of beetroot, paired with the nutritional benefits of walnuts, supports digestive health and aids in maintaining a balanced diet. This innovation offers a versatile, ready-to-use sauce that can be easily incorporated into various meals without compromising flavor. The combination of beetroot and walnuts in this product aligns with current food trends that focus on functional ingredients, clean labels, and improved health outcomes. This product's combination of beets and walnuts corresponds with contemporary food trends emphasizing functional ingredients, transparent labeling, and enhanced health benefits. Keywords: Beetroot, pesto, high fiber
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010040 | ||||||||||||
| Uncontrolled Keywords: | Beetroot, pesto, high fiber | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 12 Nov 2025 02:53 | ||||||||||||
| Last Modified: | 13 Nov 2025 02:34 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1323 |
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