CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour

Wiryanto, Alvaro Kevin (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This research paper delves into the innovative creation of gluten-free duck gyoza, aimed at broadening the accessibility of this beloved culinary delight to a wider audience. Gyoza, a popular Japanese dish, has traditionally been prepared with wheat-based wrappers, limiting its consumption for individuals with gluten sensitivities or celiac disease. Recognizing the significance of inclusivity in culinary experiences, this study embarks on a journey to adapt and reimagine the traditional gyoza recipe. Through a systematic exploration of alternative flours and meticulous recipe modifications, a gluten-free gyoza wrapper is developed, maintaining the characteristic texture and flavor of the original. Additionally, the incorporation of succulent duck meat brings a unique twist to the conventional pork filling. Sensory evaluations and nutritional analyses validate the sensory attributes and healthful qualities of the gluten-free duck gyoza. As a result, this research contributes to both gastronomic and dietary diversity by providing a safe and delectable option for individuals adhering to gluten-free diets. The nutritional breakdown of the dish showcases its balance and composition. It contains approximately 303.6 calories, with a total fat content of 16.06 grams. Within the fat category, an estimated 3.56 grams can be attributed to saturated fat, derived primarily from components like duck meat and oil. Trans fat is assumed to be negligible, as specific data is unavailable for individual ingredients. In terms of cholesterol, the dish carries an approximate content of 74 milligrams, a value estimated from the duck meat component. The sodium level amounts to 1015.6 milligrams, while the total carbohydrates weigh in at 31.62 grams. Of this carbohydrate content, 2.3 grams are attributed to dietary fiber, contributing to its overall nutritional profile. The dish contains 3.1 grams of sugars, with no discernible added sugar content specified for individual ingredients. Lastly, protein content stands at 7.64 grams, offering a well-rounded nutritional composition. Ultimately, the gluten-free duck gyoza embodies the spirit of culinary innovation, fostering a more inclusive gastronomic landscape while preserving the cultural essence of this cherished dish. Keyword : Gyoza, Duck, Protein, Dumplings

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Gyoza, Duck, Protein, Dumplings
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 17 Oct 2023 02:40
Last Modified: 19 Jun 2024 04:29
URI: http://repository.ottimmo.ac.id/id/eprint/971

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