Today my lecturer gave us the topic for our assignment which required us to make a healthy version of pie with innovative filling. We were divided into 3 groups (3+3+2) by draw and my partner is Ken..hehe We have to create a gluten-free pie and our target is for celiac diseases patients.
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Me and partner discussed about what are we planning to make for our product during the tutorial time. The pie can be either sweet or savoury. Since it is a gluten-free product, so we have to replace the wheat flour with other types of gluten free flour as such as rice flour, potato flour, tapioca flour, corn flour and etc. At first, we planned to make a healthier version of ice cream pie(who doesn't like ice cream, right?), by replacing the sugar with sweetener or maybe yoghurt ice cream. But we have to changed our plan because ice cream machine is not available in the R&D Kitchen also we are lack of time as we only have 2 hours to prepare for our product. Still not finalize n still thinking..hurm..idea..idea...please come..
Me and my partner. We are crazy and these crazy people are gonna make u a crazy pie ever..kikiki
