Thesis Abstract

Abstract
The increasing consumer demand for healthier snack options has led to a growing interest in functional snack foods made from plant-based ingredients. This thesis focuses on the development of innovative and nutritious snack foods using plant-based ingredients to meet the needs of health-conscious consumers. The study explores the formulation, production, and sensory evaluation of these functional snacks to provide a better understanding of their potential in the market. Chapter one provides an introduction to the research topic, outlining the background of the study, problem statement, objectives, limitations, scope, significance, and structure of the thesis. The chapter also includes a comprehensive definition of terms related to the study to ensure clarity and understanding. Chapter two presents a detailed literature review covering ten key areas related to functional snack foods, plant-based ingredients, consumer preferences, market trends, nutritional benefits, innovative formulations, production techniques, sensory evaluation methods, and the impact of plant-based diets on human health. Chapter three describes the research methodology employed in this study, including the selection of plant-based ingredients, formulation development, production processes, sensory evaluation techniques, data collection methods, and statistical analysis approaches. The chapter also discusses the ethical considerations and limitations encountered during the research. Chapter four presents an in-depth discussion of the findings obtained from the formulation, production, and sensory evaluation of the functional snack foods. The chapter explores the sensory attributes, nutritional profiles, market potential, consumer acceptance, and challenges faced in the development of these plant-based snacks. Chapter five offers a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications for the food industry, recommendations for future research, and the overall contribution of this study to the field of food science and technology. The conclusion also reflects on the significance of developing functional snack foods using plant-based ingredients in promoting healthier snacking options and meeting consumer demands for sustainable and nutritious food choices. In conclusion, this thesis provides valuable insights into the development of functional snack foods using plant-based ingredients, offering a novel approach to meeting the growing demand for healthier and sustainable snack options. The research findings contribute to the understanding of consumer preferences, market trends, and technological advancements in the field of food science and technology, paving the way for further innovations in the functional food industry.

Thesis Overview

The project titled "Development of Functional Snack Foods Using Plant-Based Ingredients" aims to explore the innovative use of plant-based ingredients in the development of functional snack foods. This research overview provides an in-depth look into the background, significance, methodology, and expected outcomes of the study. Plant-based ingredients have gained significant popularity in recent years due to their perceived health benefits, environmental sustainability, and ethical considerations. This project seeks to leverage the diverse nutritional profiles and functional properties of plant-based ingredients to create novel snack food products that not only cater to consumer demand but also offer added health benefits. The research will begin with an introduction to the growing trend of plant-based diets and the increasing demand for plant-based snack options in the market. The background of the study will explore the nutritional attributes, functional properties, and culinary applications of various plant-based ingredients, highlighting their potential for snack food development. The problem statement will address the current limitations and challenges in the snack food industry, such as the prevalence of unhealthy snack options high in saturated fats, sugars, and artificial additives. By focusing on plant-based ingredients, this project aims to provide healthier alternatives that are rich in nutrients, fiber, and antioxidants. The objectives of the study include identifying suitable plant-based ingredients for snack food formulation, optimizing processing techniques to enhance product quality and shelf-life, and evaluating consumer acceptance and perceived value of the functional snack foods developed. The research methodology will involve a combination of literature review, ingredient selection, product formulation, sensory evaluation, and nutritional analysis. Experimental design and statistical analysis will be used to determine the optimal formulations and processing conditions for the development of functional snack foods. The discussion of findings will present the results of sensory evaluation tests, nutritional analysis, and consumer feedback, highlighting the sensory attributes, nutritional benefits, and market potential of the plant-based snack products. The conclusion will summarize the key findings, implications for the food industry, and recommendations for future research in this area. Overall, this research project on the "Development of Functional Snack Foods Using Plant-Based Ingredients" aims to contribute to the growing field of plant-based food innovation, offering new insights and opportunities for the development of healthy and sustainable snack options that cater to the evolving consumer preferences and dietary trends.