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

• <p> Table of Contents:**<br><br>**

Chapter ONE

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 TWO

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 THREE

RESEARCH 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 FOUR

DATA PRESENTATION AND ANALYSIS

• 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 FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• 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>