YAP, KEVIN HOGGINS (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF PEA FLOUR FOR A DIETARY HIGH PROTEIN SNACKS. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Protein cookies are made from pea flour, cassava flour, and stevia, baked evenly to maintain the protein quality of each piece of cookies, and complemented by soft texture and sweetness of the stevia and chocolate inside each cookie. Unlike the typical cookies that use flour, protein cookies use pea flour to increase its protein value and making the cookies as a gluten-free product, the cookie itself were also used stevia as a substitute of sugar, making the cookie contains less sugar than the regular cookie, offering society another option for a healthy snacks preferences. Pea flour are one of many flour substitute that contains high amounts of protein, however it almost caught no attention to society despite its high nutritional value. The result of the study showed that protein cookies has a good smell, taste, and looks despite its lacks of texture. Once processed, the nutrition value of the cookies has approximately 70 Cal/serving with 20 grams of serving size. In addition, the selling price of protein cookies is Rp 26.000/pack. Keywords: Cookies, Baking, Pea Flour, Gluten-free, Protein
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010002 | ||||||||||||
| Uncontrolled Keywords: | Cookies, Baking, Pea Flour, Gluten-free, Protein | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 17 Nov 2025 04:28 | ||||||||||||
| Last Modified: | 17 Nov 2025 04:28 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1356 |
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