Vania, Melissa Rebecca (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SUNFLOWER SEED AS A SUBSTITUTE INGREDIENT FOR PEANUT SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
"Peanut sauce is a widely used condiment, particularly in Asian cuisines, but poses significant risks for individuals with peanut allergies. This study explores the development of a sunflower seed-based alternative, PeaNot, designed to provide a safe and nutritious substitute for peanut sauce. Sunflower seeds offer a similar nutty flavor when roasted, making them an ideal replacement. The objectives of the study include providing viable culinary alternatives for those with peanut allergies and evaluating the palatability and market viability of the sunflower seed-based sauce. The study involved creating a sunflower seed sauce by frying, grinding, and dehydrating sunflower seeds with additional seasonings. Sensory evaluations revealed that PeaNot achieved an overall positive assessment, scoring 195 out of 250, with panelists noting a favorable sight, smell, texture, and taste, despite a slightly raw aftertaste for some. Nutritional analysis highlighted sunflower seeds' high protein, vitamin E, and mineral content, making them a healthy substitute. The product was packaged using plastic-sealed bags and paperboard boxes to ensure quality and extend shelf life. The research also discussed the financial aspects, including the cost of ingredients and packaging, ensuring the product's feasibility in the market. In conclusion, PeaNot successfully addresses the dietary restrictions of individuals with peanut allergies, offering a safe, nutritious, and palatable alternative to traditional peanut sauce. Keyword : Sunflower Seed, Peanut Sauce Block, Peanut Allergies.
Item Type: | Thesis (Diploma) |
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Uncontrolled Keywords: | Sunflower Seed, Peanut Sauce Block, Peanut Allergies. |
Subjects: | T Technology > TX Home economics |
Depositing User: | Syahruly Nizar Albigaeri |
Date Deposited: | 19 Sep 2024 04:14 |
Last Modified: | 19 Sep 2024 04:14 |
URI: | http://repository.ottimmo.ac.id/id/eprint/1095 |
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