CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA TUBER FLOUR AND MUNG BEAN FLOUR AS INGREDIENTS EGGROLL

Setiawati, Fanny (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA TUBER FLOUR AND MUNG BEAN FLOUR AS INGREDIENTS EGGROLL. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

An egg roll is a type of cookie made from a mixture of eggs, sugar, and flour. This dough is then rolled thin and baked until crispy. Usually, egg roll contain gluten, which comes from wheat flour. Canna starch, on the other hand, is a type of flour made from the tubers of the canna plant (Canna edulis). Canna flour is usually used to replace wheat flour because does not contain gluten, making it possible to produce gluten-free foods. Mung bean flour is a traditional product made from mung beans, commonly found in Indonesia. This flour has a sweet taste and a chewy texture, and is usually consumed as a snack or light meal. This study has the purpose of creating a gluten-free egg roll. Egg roll gluten-free made with several ingredients of Canna tuber flour, Mung bean flour, eggs, sugar, milk powder, vanilla powder, butter, and SP. The calories per 1 serving is 80cal and the selling price for the eggroll gluten-free is Rp 30.000/pack. The total score for the sensory is 206 out of minimum score of 180. Keyword: Eggroll, Flour, Gluten-free

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Eggroll, Flour, Gluten-free
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 14 Aug 2024 09:13
Last Modified: 14 Aug 2024 09:13
URI: http://repository.ottimmo.ac.id/id/eprint/1036

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