Aurelia, Violin Tanjung (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Red Bean Flour and Mung Bean Flour for Gluten Free Pie. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
"ABSTRACT A pie is a dessert that is liked by millions of people. The outer texture of the pie crust is crunchy and drier than the soft inside depending on the thickness of the printed dough. The pie filling can be sweet or savory. The crust of this gluten free pie is made with red beans flour and mung bean flour as a substitute for the flour. Because of their low gluten content and high nutritional value, red bean and mung bean flours have been selected as alternatives for wheat flour. These flours contribute to our overall good health by containing fiber, protein, vitamins, minerals and antioxidants. The fiber in both kinds of flour is an aid to digestion and maintains stable blood sugar levels. The protein from mung bean flour helps in building muscle tissue and maintaining a strong immune system. Meanwhile, red bean flour contains iron, magnesium and B vitamins which are beneficial for the body. Gluten free pie making using red bean and mung bean flour offers a healthy alternative for those who have gluten sensitivity or choose to live gluten-free. Furthermore, this pie has 340 calories with Rp 45.000,00 each pack. It is suitable for anyone who wants a healthy diet without losing taste and flavour to eat this pie. Keywords: Gluten Free, Mung beans Flour, Red Beans Flour, Pie
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Gluten Free, Mung beans Flour, Red Beans Flour, Pie |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 23 Aug 2023 09:55 |
| Last Modified: | 19 Jun 2024 03:08 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/867 |
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