Thesis Abstract

Abstract
This thesis presents the research and development process of creating a novel food product that harnesses the benefits of functional ingredients to enhance its nutritional value. The project aimed to address the growing demand for healthier food options by leveraging innovative techniques and ingredients in the food science and technology field. The study focused on the formulation and production of a new food product that not only meets consumer preferences but also provides enhanced nutritional benefits. The introduction chapter provides an overview of the background of the study, problem statement, objectives, limitations, scope, significance, and structure of the thesis. It also includes the definition of key terms used throughout the research work. The literature review chapter explores existing studies and research on functional ingredients, food product development, and nutritional enhancement strategies. This chapter highlights the importance of incorporating functional ingredients for improving the nutritional profile of food products. The research methodology chapter outlines the approach taken to develop the novel food product, including the selection of functional ingredients, formulation process, testing procedures, and data analysis methods. The chapter also discusses the experimental design, sample preparation, and quality control measures implemented in the study. The findings chapter presents a detailed discussion of the results obtained from the formulation and production of the novel food product. It includes analyses of the nutritional content, sensory attributes, and consumer acceptance of the product. In conclusion, this thesis provides insights into the development of a novel food product that utilizes functional ingredients to enhance its nutritional value. The study demonstrates the potential of incorporating innovative techniques and ingredients in food product development to meet the increasing demand for healthier food options. The findings of this research contribute to the field of food science and technology by offering a practical approach to creating nutritious and appealing food products that cater to consumer preferences. Overall, this thesis serves as a valuable resource for researchers, food industry professionals, and consumers interested in the development of functional food products with enhanced nutritional benefits.

Thesis Overview

The project titled "Development of a Novel Food Product Utilizing Functional Ingredients for Enhanced Nutritional Value" aims to explore the potential of incorporating functional ingredients into food products to enhance their nutritional value. Functional ingredients are bioactive compounds that provide health benefits beyond basic nutrition, and their inclusion in food products has gained significant attention due to the growing interest in functional foods that promote health and well-being. The research will focus on identifying and selecting specific functional ingredients known for their beneficial effects on health, such as antioxidants, probiotics, prebiotics, omega-3 fatty acids, and vitamins. These ingredients will be incorporated into a novel food product formulation to create a product that not only meets basic nutritional requirements but also provides additional health benefits. The project will involve conducting a comprehensive literature review to gather information on the identified functional ingredients, their health benefits, and previous studies on incorporating them into food products. This literature review will provide a solid foundation for the formulation and development of the novel food product. The research methodology will include experimental work to optimize the formulation of the food product, considering factors such as ingredient proportions, processing techniques, and shelf stability. Sensory evaluation tests will be conducted to assess the acceptability of the product in terms of taste, texture, and overall palatability. Furthermore, the project will involve nutritional analysis to determine the enhanced nutritional value of the novel food product compared to conventional products. This analysis will include measuring nutrient content, bioavailability of functional ingredients, and potential health-promoting properties. The findings of the study will be discussed in detail, highlighting the impact of incorporating functional ingredients on the nutritional profile and health benefits of the novel food product. The discussion will also address any challenges encountered during the formulation and development process and propose recommendations for further research or product improvement. In conclusion, the project "Development of a Novel Food Product Utilizing Functional Ingredients for Enhanced Nutritional Value" aims to contribute to the field of food science and technology by creating a nutritious and functional food product that aligns with consumer preferences for healthier food options. The research outcomes will provide valuable insights into the formulation of functional foods and their potential to promote health and well-being.