Development of Functional Food Products Using Novel Ingredients

Thesis Abstract

ABSTRACT The field of food science and technology is constantly evolving, driven by the increasing demand for innovative and functional food products. This thesis focuses on the development of functional food products using novel ingredients, with the aim of enhancing the nutritional value and health benefits of these products. The research is guided by the need to explore new ingredients that can be incorporated into food formulations to create functional foods with improved functional properties and health-promoting benefits. Chapter One provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The chapter also includes a definition of key terms to provide clarity on the concepts discussed throughout the thesis. Chapter Two presents a comprehensive literature review that covers ten key aspects related to functional food product development, including the importance of functional foods, trends in the food industry, consumer preferences, health benefits of functional foods, novel ingredients, formulation techniques, regulatory considerations, market analysis, and challenges in product development. Chapter Three outlines the research methodology employed in this study, detailing the research design, sampling methods, data collection techniques, experimental procedures, data analysis techniques, and quality control measures. The chapter also discusses ethical considerations and limitations of the research methodology. Chapter Four presents a detailed discussion of the research findings, highlighting the development process of functional food products using novel ingredients. The chapter includes an analysis of the nutritional composition, sensory attributes, and health benefits of the formulated products, as well as comparisons with existing commercial products in the market. Chapter Five concludes the thesis by summarizing the key findings, discussing the implications of the research, and providing recommendations for future research and product development in the field of functional food science. The chapter emphasizes the significance of utilizing novel ingredients in creating functional foods that meet consumer demands for both taste and health benefits. In conclusion, this thesis contributes to the field of food science and technology by exploring the development of functional food products using novel ingredients. The research findings provide valuable insights into the formulation of innovative food products that can cater to the growing market for functional foods and contribute to the promotion of public health and well-being.