Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People.

ABSTRACT: The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol res

SUBMITTER: Tkaczewska J 

PROVIDER: S-EPMC8064058 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature