Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of functional food products using plant-based ingredients. The global food industry is witnessing a significant shift towards healthier and more sustainable options, with plant-based foods gaining popularity due to their numerous health benefits and environmental advantages. This research project aims to explore the potential of plant-based ingredients in creating innovative functional food products that not only cater to consumer preferences but also contribute to overall well-being. The introductory chapter provides an overview of the research background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. It sets the stage for the subsequent chapters by highlighting the importance of this study in the context of current trends in the food industry. Chapter two delves into a detailed literature review, examining existing studies, theories, and findings related to functional food products, plant-based ingredients, consumer preferences, and market trends. The review provides a solid foundation for the research methodology and data analysis in later chapters. Chapter three focuses on the research methodology employed in this study, detailing the research design, sampling techniques, data collection methods, and analytical tools used to investigate the development of functional food products using plant-based ingredients. This chapter also discusses ethical considerations and limitations encountered during the research process. Chapter four presents an elaborate discussion of the findings derived from the research data. It evaluates the sensory attributes, nutritional composition, market potential, and consumer acceptance of the plant-based functional food products developed in the study. The chapter also explores potential challenges and opportunities for further research and product development in this field. In the final chapter, chapter five, the thesis concludes with a summary of key findings, implications, and recommendations for future research and industry applications. The study underscores the importance of incorporating plant-based ingredients in functional food product development to meet the growing demand for healthier and sustainable food options in the market. Overall, this thesis contributes valuable insights to the field of food science and technology by showcasing the potential of plant-based ingredients in creating functional food products that offer both health benefits and sensory appeal to consumers. It serves as a guide for food industry professionals, researchers, and policymakers seeking to innovate and promote sustainable practices in the food sector.

Thesis Overview

The project titled "Development of Functional Food Products Using Plant-Based Ingredients" aims to explore the creation of innovative functional food products by harnessing the potential of plant-based ingredients. With the growing awareness of health and sustainability issues, there is an increasing demand for nutritious and environmentally friendly food options. Plant-based ingredients offer a wealth of nutrients, bioactive compounds, and functional properties that can be utilized to develop products that not only taste good but also provide health benefits. This research will delve into the development process of functional food products using plant-based ingredients, focusing on ingredient selection, formulation, processing techniques, and product evaluation. By combining scientific knowledge with culinary creativity, the project seeks to create novel food products that cater to the needs and preferences of modern consumers. The study will begin with a comprehensive literature review to explore the current trends, challenges, and opportunities in the field of functional foods and plant-based ingredients. This will provide a solid foundation for understanding the theoretical framework and guiding the research methodology. The research methodology will involve experimental work to develop and optimize functional food formulations using a variety of plant-based ingredients such as fruits, vegetables, grains, legumes, nuts, and seeds. Different processing techniques, such as blending, fermenting, extruding, and encapsulation, will be explored to enhance the nutritional profile, bioavailability, and sensory attributes of the products. The project will also include sensory evaluation, nutritional analysis, and shelf-life studies to assess the quality and acceptability of the developed functional food products. Consumer surveys and feedback will be collected to understand consumer perceptions, preferences, and purchasing behavior towards plant-based functional foods. The findings of this research will contribute to the body of knowledge on the development of functional food products using plant-based ingredients, offering insights into the formulation and processing techniques that can be employed to create innovative and marketable products. The results will be valuable for food scientists, nutritionists, product developers, and food industry professionals seeking to meet the growing demand for healthy and sustainable food options. Overall, the project "Development of Functional Food Products Using Plant-Based Ingredients" aims to bridge the gap between science and gastronomy, demonstrating the potential of plant-based ingredients to revolutionize the functional food industry and promote a healthier and more sustainable food system.