Thesis Abstract

Abstract
This thesis focuses on the development of a novel food product that incorporates functional ingredients to enhance health benefits. The project aims to address the growing consumer demand for healthier food options by creating a product that not only tastes good but also contributes to overall well-being. The research begins with an introduction that highlights the importance of functional foods in promoting health and preventing diseases. The background of the study provides a comprehensive overview of the current trends in the food industry related to functional ingredients and their impact on consumer choices. The problem statement emphasizes the need for innovative food products that offer both nutritional value and health benefits. The objective of the study is to formulate a new food product using specific functional ingredients known for their positive effects on health. The limitations of the study are acknowledged, including constraints related to resources, time, and availability of certain ingredients. The scope of the study outlines the boundaries within which the research will be conducted, focusing on the development and testing of the novel food product. The significance of the study lies in its potential to contribute to the food industry by offering a unique product that meets consumer demands for healthier options. The structure of the thesis is outlined to provide a roadmap for the reader, detailing the organization of chapters and sections. Definitions of key terms are provided to ensure clarity and understanding of terminology used throughout the thesis. The literature review in Chapter Two examines existing research on functional ingredients, their health benefits, and their applications in food product development. Ten key themes emerge from the review, highlighting the importance of specific functional ingredients in enhancing health and well-being. Chapter Three details the research methodology, including the selection of ingredients, formulation process, and testing procedures. Eight components are discussed, covering aspects such as sample preparation, experimental design, data analysis, and quality control measures. Chapter Four presents a detailed discussion of the findings, including the sensory evaluation of the novel food product, nutritional analysis, and consumer feedback. The results highlight the potential health benefits of the functional ingredients used and the overall acceptance of the product among consumers. In Chapter Five, the conclusion and summary of the thesis provide a comprehensive overview of the research findings and their implications for the food industry. The development of a novel food product incorporating functional ingredients offers a promising solution to the demand for healthier food options. Future research directions and recommendations for further studies are also discussed to build upon the findings of this project and continue advancing the field of functional food product development.

Thesis Overview

The project titled "Development of a novel food product incorporating functional ingredients for improved health benefits" aims to address the growing demand for innovative food products that not only cater to consumer preferences but also offer enhanced health benefits. The global food industry is constantly evolving, with consumers becoming more health-conscious and seeking products that can contribute positively to their overall well-being. As such, the development of novel food products that incorporate functional ingredients has gained significant attention in recent years. Functional ingredients are those that provide specific health benefits beyond basic nutrition. These ingredients can include vitamins, minerals, antioxidants, probiotics, prebiotics, and other bioactive compounds that have been scientifically proven to promote health and prevent diseases. By incorporating such ingredients into food products, manufacturers have the opportunity to create value-added offerings that appeal to health-conscious consumers. This research project will focus on the development of a specific novel food product that incorporates carefully selected functional ingredients known for their health-promoting properties. The product development process will involve conducting a thorough literature review to identify the most suitable functional ingredients based on their proven health benefits. Subsequently, the formulation of the food product will be optimized to ensure the effective integration of these ingredients while maintaining product quality, taste, and overall consumer acceptance. Furthermore, the project will explore various methods of food processing and preservation to ensure the stability and bioavailability of the functional ingredients in the final product. Quality control measures will also be implemented to guarantee the safety and consistency of the novel food product. The research methodology will involve experimental studies, sensory evaluations, and consumer surveys to assess the nutritional content, sensory attributes, and consumer acceptance of the developed food product. The findings from these studies will provide valuable insights into the feasibility and effectiveness of incorporating functional ingredients for improved health benefits in food products. Overall, this research project aims to contribute to the growing body of knowledge on functional foods and their potential impact on consumer health and well-being. By developing a novel food product that effectively incorporates functional ingredients, this project seeks to offer a valuable contribution to the food industry and provide consumers with healthier and more nutritious food choices."