CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE IMPLEMENTATION OF CHICKPEAS FOR PERKEDEL USING FRYING METHOD

Najah, Fildzah Farah (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE IMPLEMENTATION OF CHICKPEAS FOR PERKEDEL USING FRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study explores the development of a high-protein gluten-free alternative to traditional perkedel, a popular Indonesian snack, utilizing chickpeas as the primary ingredient. With the growing demand for nutritious and allergen-friendly foods, the incorporation of chickpeas addresses both protein content and gluten-free requirements. The research to introduce fresh innovation into the food industry, the objective is to encourage the use of chickpeas because they are notvery well-liked, Increase the awareness of perkedel based on legumes as an alternative for gluten free diet option. Various chickpea-based formulations are analyzed for their nutritional composition, including protein, dietary fiber, and essential micronutrients. Texture analysis is employed to assess the perkedel mouthfeel and structure. Additionally, sensory evaluations are conducted to understand consumer preferences and overall acceptance. The findings demonstrate that chickpea-based perkedel can serve as a promising high-protein gluten-free option, meeting the demands of health-conscious consumers. This innovative approach not only contributes to diversifying gluten-free snack offerings but also highlights the potential of chickpeas as a sustainable protein source in the culinary landscape. Further research can explore optimization of processing techniques and ingredient combinations to enhance the final product's nutritional profile and sensory. Keywords: Perkedel,Chickpea,Gluten-Free. "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Perkedel,Chickpea,Gluten-Free
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 17 Oct 2023 02:19
Last Modified: 19 Jun 2024 04:28
URI: http://repository.ottimmo.ac.id/id/eprint/968

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