CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZATION OF PUMPKIN SEEDS TO MAKE VEGAN PUMPKIN SEEDS SPREAD

Angelica, Claudia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZATION OF PUMPKIN SEEDS TO MAKE VEGAN PUMPKIN SEEDS SPREAD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study focuses on the development of a vegan pumpkin seeds spread using canola oil, aimed at improving the sensory qualities and nutritional profile of the product. Traditional pumpkin seed spreads often suffer from undesirable odors and texture issues due to water content. By replacing water with canola oil, the resulting spread exhibits a pleasant aroma and a smoother, more spreadable texture. Nutritional analysis highlights the spread as a rich source of healthy fats, protein, dietary fiber, and essential vitamins and minerals. Additionally, the use of glass jars for packaging enhances product safety, durability, and environmental sustainability, ensuring freshness and quality over an extended shelf life. The innovative vegan pumpkin seeds spread offers improved sensory qualities, nutritional benefits, and effective packaging solutions, making it an attractive option for health-conscious consumers. Keywords: pumpkin seeds, canola oil, vegan spread, food packaging, environmental sustainability.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: pumpkin seeds, canola oil, vegan spread, food packaging, environmental sustainability.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 03 Sep 2024 07:48
Last Modified: 03 Sep 2024 07:48
URI: http://repository.ottimmo.ac.id/id/eprint/1064

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