Investigating the Feasibility of Using Edible Insects as a Sustainable Protein Source in Food Products
Table Of Contents
<p> Table of Contents:**<br><br>**
Chapter 1
: Introduction**<br>- Background and rationale<br>- Statement of the problem<br>- Objectives of the study<br>- Scope and limitations<br>- Organization of the thesis<br><br>**Chapter 2
: Literature Review**<br>- Overview of celiac disease and gluten intolerance<br>- Dietary considerations for individuals with celiac disease<br>- Challenges of gluten-free baking<br>- Ingredients and substitutes commonly used in gluten-free baking<br>- Previous research on gluten-free baking recipes<br><br>**Chapter 3
: Methodology**<br>- Recipe development process<br>- Selection of gluten-free flours and starches<br>- Evaluation criteria for recipe testing<br>- Data collection and analysis methods<br><br>**Chapter 4
: Recipe Development and Testing**<br>- Description of developed gluten-free baking recipes<br>- Testing methods and results<br>- Sensory evaluation by panelists<br>- Nutritional analysis of recipes<br><br>**Chapter 5
: Discussion**<br>- Comparison of gluten-free baking recipes to traditional counterparts<br>- Implications for individuals with celiac disease<br>- Limitations of the study<br>- Recommendations for future research<br><br><br></p>Project Abstract
Abstract
This research aims to explore the viability of incorporating edible insects as a sustainable protein source in various food products. Edible insects have gained attention as a potential solution to global food security and environmental sustainability challenges. This study will assess the nutritional composition, sensory attributes, and consumer acceptance of food products containing edible insects. Additionally, the research will investigate the feasibility of large-scale insect farming and processing for commercial food production.
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