CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF PUMPKIN FLOUR (Cucurbita Moschata Duch) IN MAKING GLUTEN FREE BAKED BROWNIES

Setiawan, Daniela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF PUMPKIN FLOUR (Cucurbita Moschata Duch) IN MAKING GLUTEN FREE BAKED BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Brownies is basically a cake that fail to rise during the baking process, it has a sweet taste and a dense texture. Like the name “brownie”, brownies have a brown color and usually square in shape. Brownies is popular especially for people who love chocolate. However unfortunately, people who have gluten intolerance could not taste it because of the gluten content in wheat flour that is used as one of the ingredients to make brownies. Indonesia is unable to make wheat domestically, so it requires to import from aboard. In order to help overcome this issue by reducing or replacing the use of wheat flour with other local ingredients. Pumpkin has high nutritional value, it contains vitamin C, vitamin K, vitamin B3, and fiber. It is also rich of beta-carotene that is obtained in the yellow color of the fruits and functions as provitamin-A which is good for eyes, growth, and maintenance for body tissue. wheat flour that is needed to make brownies will be replaced with 2 flour substitution, pumpkin flour and mocaf. Both of the flour does not contain gluten so it is safe for people who have coeliac disease, which is a chronic systemic autoimmune disorder caused by permanent intolerance to gluten that can only be solved by replacing the ingredients with gluten free product. Keywords: Brownies, Gluten-Free, Pumpkin flour "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Brownies, Gluten-Free, Pumpkin flour
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 14 Sep 2023 08:00
Last Modified: 19 Jun 2024 04:22
URI: http://repository.ottimmo.ac.id/id/eprint/928

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