CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN FREE AND HIGH ANTIOXIDANT NOODLE FROM PURPLE SWEET POTATO AND MIANA LEAVES WITH DRYING METHOD

Yoselvina, Cicilia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN FREE AND HIGH ANTIOXIDANT NOODLE FROM PURPLE SWEET POTATO AND MIANA LEAVES WITH DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Noodles are one of the staple foods in the world, especially in many Asian countries. However, most noodle usually made from wheat flour that contain gluten, which unfortunate for people with celiac disease or other condition that linked with gluten. Suppose to follow the global trend the increasing demand on gluten free and healthy foods, the study aims to create gluten free and high antioxidant noodle from local resources, which are purple sweet potato and miana leaves. Purple sweet potato and miana leaves are selected because of the nutritional value, both of them contains amounts of anthocyanin, a pigment that has antioxidant activity. Keyword: Gluten-free, Miana leaves, Noodle, Purple sweet potato"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Gluten-free, Miana leaves, Noodle, Purple sweet potato
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 23 Aug 2023 09:55
Last Modified: 19 Jun 2024 03:07
URI: http://repository.ottimmo.ac.id/id/eprint/868

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