CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF OATS AND GLUTEN-FREE STARCH AS THE MAIN INGREDIENTS IN MAKING NOODLE

Susanto, Angelica Octavira (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF OATS AND GLUTEN-FREE STARCH AS THE MAIN INGREDIENTS IN MAKING NOODLE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Noodles is one of the most well-known foods in the world, but many noodle dish contains a lot of carbs, fat and gluten and poor in protein. Making it an unhealthy dish. Certain people can’t eat noodle because their condition. So, I wanted to make noodles that everyone can enjoy. Using ingredients that are healthier and more convenient for all ages. And yet following the global trend, making a gluten-free food. The noodle is made out of; Oatmeal; rice flour; and tapioca starch. Oat is a type of cereal grain; oat is known for its health benefit towards our body. It might reduce cholesterol and blood sugar levels and others diseases. And rice flour is high in protein and fibre and 100% gluten free. On the other hand, tapioca starch is made out of cassava root, that is rich in calcium and iron. So, the base ingredients for this gluten free noodle are from healthy substances. This noodle dish will be fried and cooked with vegetable oil and topped with mushroom so it’s totally vegan. Therefore, this gluten-free noodle is an innovative product. And helps everyone that has a health problem to enjoy food because everyone can eat this noodle. Keywords: Noodles; Oatmeal; Gluten-free

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Noodles; Oatmeal; Gluten-free
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 04 Sep 2023 04:16
Last Modified: 07 Sep 2023 06:14
URI: http://repository.ottimmo.ac.id/id/eprint/915

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