Investigating the Feasibility of Using Edible Insects as a Sustainable Protein Source in Food Products

• Table of Contents:** **

Chapter ONE

INTRODUCTION

• ** - Background and rationale - Statement of the problem - Objectives of the study - Scope and limitations - Organization of the thesis **

Chapter TWO

LITERATURE REVIEW

• ** - Overview of celiac disease and gluten intolerance - Dietary considerations for individuals with celiac disease - Challenges of gluten-free baking - Ingredients and substitutes commonly used in gluten-free baking - Previous research on gluten-free baking recipes **

Chapter THREE

RESEARCH METHODOLOGY

• ** - Recipe development process - Selection of gluten-free flours and starches - Evaluation criteria for recipe testing - Data collection and analysis methods **

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• Recipe Development and Testing** - Description of developed gluten-free baking recipes - Testing methods and results - Sensory evaluation by panelists - Nutritional analysis of recipes **

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• Discussion** - Comparison of gluten-free baking recipes to traditional counterparts - Implications for individuals with celiac disease - Limitations of the study - Recommendations for future research