Thesis Abstract

**Abstract
** Functional foods are gaining increasing popularity due to their potential health benefits beyond basic nutrition. This thesis focuses on the development of functional foods using novel ingredients to enhance their nutritional value and health-promoting properties. The research aims to explore innovative approaches in formulating functional foods that can cater to the evolving consumer demands for healthier food options. The study begins with a comprehensive introduction providing background information on functional foods, highlighting the growing consumer interest in health and wellness. The problem statement emphasizes the need for novel ingredients in functional food development to address specific health concerns and nutritional deficiencies. The objectives of the study include investigating the potential of various novel ingredients in enhancing the functionality of food products, evaluating their sensory attributes, and assessing their impact on consumer acceptance. The literature review delves into ten key areas related to functional foods, including the importance of functional ingredients, health benefits of functional foods, consumer preferences, and market trends. This review serves as a foundation for understanding the current landscape of functional food development and identifying gaps for further research. The research methodology section outlines the approach taken to develop and test functional food prototypes using novel ingredients. It includes details on ingredient selection, formulation development, sensory evaluation, and consumer acceptance studies. The methodology also incorporates analytical techniques to assess the nutritional content and bioactive compounds in the developed functional foods. Chapter four presents a detailed discussion of the findings, highlighting the effectiveness of novel ingredients in enhancing the nutritional profile and functional properties of food products. The sensory evaluation results provide insights into consumer preferences and acceptance of the developed functional foods. The discussion also addresses challenges faced during the formulation process and potential strategies for improvement. In conclusion, this thesis summarizes the key findings and implications of the research on the development of functional foods using novel ingredients. It underscores the significance of innovation in food product development to meet the increasing demand for healthier and more functional food options. The study contributes to the field of food science and technology by offering insights into the potential of novel ingredients in enhancing the nutritional quality and health benefits of functional foods.

Thesis Overview

The project titled "Development of Functional Foods using Novel Ingredients" aims to explore the creation of functional foods by incorporating innovative and unique ingredients. Functional foods are products that offer health benefits beyond basic nutrition, providing physiological benefits and reducing the risk of chronic diseases. The use of novel ingredients in functional foods can enhance their nutritional profile, taste, and appeal to consumers while also offering potential health-promoting properties. This research project will begin with a comprehensive literature review to examine existing studies and developments in the field of functional foods, novel ingredients, and food technology. The review will cover a wide range of topics, including the definition and classification of functional foods, the benefits of incorporating novel ingredients, and the latest trends in the food industry related to health and wellness. The methodology chapter will outline the research design, data collection methods, and analytical approaches used in the project. This will include details on how the novel ingredients are selected, tested, and incorporated into food prototypes to develop functional food products. Various techniques such as sensory evaluation, nutritional analysis, and shelf-life testing will be employed to assess the quality and efficacy of the new products. The discussion of findings chapter will present the results of the experiments and analyses conducted during the research. This section will highlight the impact of using novel ingredients on the nutritional content, sensory attributes, and consumer acceptance of the functional foods developed. The findings will be interpreted in the context of existing literature and industry standards to provide insights into the potential applications and benefits of these innovative products. Finally, the conclusion and summary chapter will summarize the key findings of the research and discuss their implications for the food industry and public health. This section will also address the limitations of the study, suggest areas for future research, and provide recommendations for stakeholders interested in developing functional foods using novel ingredients. Overall, this research project on the "Development of Functional Foods using Novel Ingredients" aims to contribute to the advancement of food science and technology by exploring the potential of innovative ingredients to create functional foods that offer both nutritional benefits and enhanced consumer appeal.