Project Abstract

Abstract
The food industry is continuously evolving to meet the demands of consumers seeking healthier and more functional food options. This research project focuses on the development of a novel food product fortified with functional ingredients aimed at improving health benefits. The primary objective of this study is to investigate the potential of incorporating specific functional ingredients into a food product formulation to enhance its nutritional value and promote better health outcomes. The project begins with a comprehensive review of the existing literature on functional ingredients, their health benefits, and their applications in food products. This literature review provides a solid foundation for understanding the current landscape of functional foods and the potential impact of incorporating these ingredients into food products. Following the literature review, the research methodology is detailed, outlining the approach taken to develop the novel food product. This includes the selection of suitable functional ingredients, formulation development, optimization of processing parameters, and sensory evaluation tests to ensure consumer acceptability. The findings of this study are discussed in detail in Chapter Four, highlighting the successful development of the novel food product fortified with functional ingredients. The discussion includes an analysis of the nutritional composition of the product, its sensory attributes, shelf-life stability, and potential health benefits associated with regular consumption. In conclusion, the research project provides valuable insights into the development of functional food products and their potential to offer improved health benefits to consumers. The findings of this study contribute to the growing body of knowledge on functional foods and pave the way for further research and innovation in the field of food science and technology. Keywords novel food product, functional ingredients, health benefits, nutritional value, sensory evaluation, formulation development, food science, consumer acceptability.

Project Overview