TRIPUTRI NGADIMAN, AUSTINE (2019) RESEARCH AND DEVELOPMENT OF NEW PRODUCT “GO GRANS BREAD” (High in Fiber, Dietary Program, Powerful Cancer Prevention, Vitamin E, Vitamin K, B6). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Granola consists of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola, particularly if it includes flax seeds, is often used to improve digestion. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream. Commonly, Granola is used to breakfast food and snack food because it contains a high nutritional value, which has beneficial effects on the body. These day, breakfast food and snack food usually unhealthy because it is usually a fast food. So, this product “Go Grans Bread” prioritizes health and nutrition benefits so good for health. “Go Grans Bread” is using local market ingredients with high quality and fresh, it means we can keep the quality product above the average but we also can compete with market price. For packaging writer using food grade packaging so that more hygienic. Our target markets are all ages and all groups, with specific criteria that are people who enjoyed healthy food.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010068 | ||||||
| Uncontrolled Keywords: | DIETARY PROGRAM, POWERFUL CANCER PREVENTION | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 26 Apr 2021 02:49 | ||||||
| Last Modified: | 26 Apr 2021 02:49 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/311 |
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