MINTARAG, PATRICIA GABRIEL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATIVE SLICED SPREAD : A PRACTICAL AND HIGH PROTEIN FROM PEANUTS AND ALMONDS. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
This study explores the development of an innovative sliced spread made from peanuts and almonds, designed as a practical, high-protein, and nutrient rich alternative to conventional spreadable products. Traditional spreads such as peanut butter and almond butter are popular for their taste and protein content, but their sticky consistency limits portability and convenience. This research proposes a novel approach by transforming nut-based spreads into a sliceable format that retains nutritional value while offering ease of use and improved shelf stability. Peanuts and almonds are chosen for their high protein, healthy fats, dietary fiber, vitamins (such as vitamin E and vitamin B-complex), and essential minerals. The production process involves optimizing binding agents, low-temperature drying, and shaping techniques to achieve a stable sliced texture without compromising nutrition or flavor. Sensory evaluations were conducted to assess taste, texture, aroma, and appearance. The findings indicate that sliced nut-based spreads can serve as a functional food product for health-conscious consumers, providing a protein source that is convenient for modern lifestyles, school lunches, and on-the-go nutrition. Keywords: Sliced Spread, Peanuts, Almonds, High Protein, Functional Food
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Additional Information: | 2374130010029 | ||||||||||||
| Uncontrolled Keywords: | Sliced Spread, Peanuts, Almonds, High Protein, Functional Food | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 14 Nov 2025 04:04 | ||||||||||||
| Last Modified: | 14 Nov 2025 04:05 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1345 |
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