CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF SORGHUM FLOUR AS GYOZA SKINS, SUBSTITUTING ALL PURPOSE FLOUR AS A DIETARY FIBER ALTERNATIVE

Sinarli, Stefan Jonathan (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF SORGHUM FLOUR AS GYOZA SKINS, SUBSTITUTING ALL PURPOSE FLOUR AS A DIETARY FIBER ALTERNATIVE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Gyoza is a traditional Japanese dish that is generally made with ground meat and vegetables wrapped in a thin flour dough. There are three ways to cook gyoza. Gyoza are usually served as a side dish, not as a main dish. On the other side, sorghum flour was discovered as a substitute for all purpose flour with a healthier nutritional profile, which could help minimize the usage of all purpose flour that is still imported from abroad. Sorghum is a cereal crop that does well in the tropics, particularly in Africa and Asia, and in marginal locations that can withstand dry climates. The climate and soil of Indonesia are ideal for the growth of this plant. Sorghum can also be used in a variety of processed foods, including gyoza skins, where it can replace all-purpose flour. Sorghum gyoza may be one of the new enjoyable and healthy culinary innovations. Keywords: Gyoza, Sorghum.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Gyoza, Sorghum
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 23 Aug 2023 11:16
Last Modified: 19 Jun 2024 03:10
URI: http://repository.ottimmo.ac.id/id/eprint/875

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