FOOD PRODUCT DEVELOPMENT

TOPIC

TO DEVELOP PRODUCT AND STUDY THE SHELF LIFE OF NUTTITIOUS DOUBLE CHOCOLATE ALMOND BISCOTTI

BY SUBIYA .S. SHAIKH

SHEHNAZ.S. GODADOF

DR.BMN COLEGE OF HOMESCIENCE (MATUNGA)GUIDED BY

MRS. ANURADHA SHEKAR2016-2017

DOUBLE CHOCOLATE ALMOND BISCOTTI

INTRODUCTION• BISCOTTI ALSO KNOWN AS CANTUCCINE ARE

ITALIAN ALMOND BISCUITS• ORIGINATED IN PROTO• REFFERED AS COOKIES CAKES OR AS BISCUIT CAKE• CAN BE CONSUMED WITH DRINKS• ORIGINATED FROM THE LATIN WORD BISCOCTUS

MEANING TWICE BAKE.• WHICH HELPS TO IMPROVE THE SHELF LIFE OF THE

PRODUCT

FUNCTIONAL FOODS

CINNAMON

STUDY OBSERVE MANY BENEFICIAL EFFECTS OF CINNAMON IN PARKINSON DIABETES, BLOOD

AND BRAIN. IT HAS ALSO PROVEN TO HAVE ANTIOXIDANT, ANTI INFLAMMATORY AND

ANTI CANCER PROPERTIES

ALMOND• RICH IN FATS , FIBER, MINERALS• USED FOR CONSTIPATION, RESPOTERY

DISORDERS, COUGH, HEART DISORDERS, ANEMIA, IMPOTENCY & DIABETES

• GOOD FOR BRAIN, BONE HEALTH REGULATION OF BLOOD PRESSURE & BOOST ENERGY

• RESEARCH SHOW THAT ALMONDS DO BENEFIT IN CVD & REDUCES DIABETES RISK

WHEAT & BESAN FLOUR

WHEAT FLOUR AND BESAN FLOUR WERE USED AND COMBINED TO IMPROVE THE

BIOLOGICAL VALUE OF PROTEIN IN THE PRODUCT

EGGS• EGG WAS USED TO IMPROVE THE PROTEIN

CONTENT OF THE PRODUCT• EGGS ARE A VERY GOOD SOURCE OF

INEXPENSIVE, HIGH QUALITY PROTEIN.• THE WHITES ARE RICH SOURCES OF

SELENIUM, VITAMIN D, B6, B12 AND MINERALS SUCH AS ZINC, IRON AND COPPER.

MODIFICATION

DARK CHOCLATE WAS USED INSTEAD OF NORMAL CHOCLATE AND

COCO POWDER WAS REPLACD BY UNSWEETNED COCO POWDER

THIS HELPED TO REDUCE ARTIFICIAL SUGAR AND CALORIES WICH IS A HEALTHY OPTION

• RESEARCH ASLO SHOW THAT CONSUMPTION OF DARK CHOCLATE AND UNSWEETNED COCO POWDER CONTAINS FLAVONOIDS WHICH HELPS IN PROTECTIVE MODULATION OF BP, LIPID PROFILE, ACTIVATION OF PLATELETS &SENSIVITY TO INSULINE

• IT ALSO BENEFITS IN CVD HEALTH & OXIDATIVE STREE

OBJECTIVE

• To standardize an innovative nutritious product for consumer acceptance.

• To understand every step of entrepreneurship.• To study the shelf life of the product using sensory

evaluation.• To design a nutritional label.• To make a cost effective product by better budgeting.• To select a packaging material.• To market the product in an effective way.

METHODOLGYMETHOD OF PREPARATION

PRE –PREPARATION

ROAST ALMOND, CASHWENUT↓

CUT ALMONDS, CASHWENUT, DARK CHOCLATE↓

GRIND SUGAR↓

MIX THE DRY INGREDIENTS BESAN FLOUR, WHEAT FLOUR, SALT, CINAMON POWDER,

BAKING POWDER, BAKING SODA↓

PLACE BUTTER PAPER IN TRAY

PROCEDUREIN A BOWL BEAT EGG AND SUGAR TILL THE SUGAR MELTS

↓

ADD BUTTER & VANILLA ESSENCE↓

ADD ALL THE DRY INGREDIENTS↓

MIS WELL AND MAKE A DOUGH↓

PLACE IN A TRAY WITH BUTTER PAPER↓

BAKE AT 180 DEGREE CELCIUS FOR 20 MINS↓

CUT THE BISCOTTI INTO SLICES↓

PLACE THE SLICE IN TRAY & BAKE AGAIN FOR 10 MINS

STANDARDIZATION OF RECIPEINGREDIENTS OF PRODUCTS

BEFORE STANDARDIZATION

MIDA FLOUR

BESAN FLOUR

DARK CHOCLATE

UNSWEETNED COCO POWDER

EGG

ALMONG

CASHEWNUT

BUTTER

SUGAR

AFTER STANDARDIZATION

WHEAT FLOUR

BESAN FLOUR

DARK CHOCLATE

UNSWEETNED COCO POWDER

EGG

ALMONG

CASHEWNUT

BUTTER

SUGAR

IT WAS OBSERVED THAT THE USE OF MAIDA WAS GIVING AN OFF FLAVOUR AND TASTE IN

THE PRODUCT AND AS MAIDA IS NOT CONSIDERED GOOD FOR HEALTH WE

DECIDED TO REMOVE MAIDA & REPLACE IT WITH WHEAT FLOUR

IT WAS THEREFORE STANDARDIZED AGAIN BY ADDING WHEAT FLOUR FOR BETTER TASTE

AND COLOUR

SENSORY EVALUATION FOR STANDARDIZED RECIPE

SCORING TEST WAS DONE WITH THE HELP OF SEMI -TRAINED PANELISTS. ATTRIBUTES

CONSIDERED WERE COLOR, TEXTURE, TASTE AND AROMA WHICH WERE SCORED ON A 5 POINT SCALE, WHERE - 5 = EXCELLENT, 4 = VERY GOOD, 3 = GOOD, 2 = FAIR, 1= POOR.

SENSORY EVALUATION FOR STANDARDIZED RECIPE

TASTE

TEXTURE

APPEARANCE

FLAVOUR

OVER ALL ACCEBALIT

Y3.7

3.9

4.1

4.3

4.5

DOUBLE CHOCLATE ALMOND BISCOTTI ( FIGURE 1)

DOUBLE CHOCLATE AL-MOND BISCOTTI ( FIGURE 1)

RESULTS AND DISCUSSION:

FROM FIGURE 1

IT CAN BE OBSERVED THAT TASTE AND FLAVOR OF DOUBLE CHOCOLATE ALMOND BISCOTTI

SCORED VERY WELL AND COLOR AND TEXTURE SCORED WELL. THUS THE PRODUCT HAD A

GOOD ACCEPTABILITY AND WAS FINALIZED FOR A SHELF LIFE STUDY.

SENSORY EVALUATION FOR SHELF LIFE STUDY

• TO STUDY THE SHELF LIFE OF DOUBLE CHOCOLATE ALMOND BISCOTTI SENSORY EVALUATION WAS CONDUCTED

• EVERY WEEK WHICH WAS DONE BY SEMI- TRAINED PANEL MEMBERS(TOTAL NO.= 20).

• SCORING TEST WAS DONE WITH THE HELP OF SEMI-TRAINED PANELIST.

• ATTRIBUTES TO BE CONSIDERED WERE TEXTURE, TASTE , APPEARANCE, FLAVOR AND OVER ALL ACCEBILITY WERE SCORED OUT OF 5 WHERE 5 = EXCELLENT, 4 = VERY GOOD, 3 = GOOD, 2 = FAIR, 1= POOR.

SENSORY EVALUATION FOR SHELF LIFE STUDYFIGURE 2

TASTE

TEXTURE

APPEARANCE

FLAVOUR

OVER ALL ACCEBALIT

Y0

0.51

1.52

2.53

3.54

4.5

WEEK 1WEEK 2WEEK 3WEEK 4

RESULTS AND DISCUSSION:

FROM FIGURE 2

• IT CAN BE OBSERVED THAT THERE WERE MANY CHANGES IN THE CHARACTERISTICS OF DOUBLE CHOCOLATE ALMOND BISCOTTI AFTER SENSORY EVALUATION.

• DURING THE 1ST WEEK THE CHARACTERISTICS WERE HIGHLY RATED.

• THE PRODUCT HAD GOOD TASTE, TEXTURE, FLAVOR, APPEARANCE AND OVERALL ACCEBILITY.

• THERE WERE NO CHANGES NOTICED UNTIL 3RD WEEK WHICH WAS IN THE TEXTURE.

• IN THE 4TH WEEK THERE WERE CHANGES IN TASTE AND FLAVOR.• THERE FORE THE PRODUCT WAS FINALLY LABELED AS BEST

BEFORE 1 MONTH FROM THE DATE OF PACKAGING

NUTRITIONAL LABEL

A NUTRITIONAL LABEL WAS DESIGNED FOR THE PRODUCT .IT CONSIST OF INGREDIENTS,

NUTRITIONAL INFORMATIONAL (NUTRITION FACTS) , NET WEIGHT OF THE PRODUCT, PACKAGING DATE, EXPIRY DATE, PRICE, HEALTH BENEFITS OF EATING

THE PRODUCT ETC.THIS HELPS TO ENHANCE THE PRODUCT SELL BY

INNOVATION FOR FOOD MARKETING AND TO ATTRACT THE CUSTOMERS

NUTRITIONAL LABEL

PACKAGING MATERIAL POLYPROPYLENE

• It is also known as polypropylene, • It is a thermoplastic polymer • used in a wide variety of applications including packaging

and labeling, textiles, stationary and reusable containers, etc.

• It is tough and flexible, often opaque.• It has a good resistance to sunlight, air, relative humidity.• During Processing of polymer, Antioxidants (Vitamin E)

are added to avoid degradation.• The main idea to use this packaging material is because it

is cost-effective and as resistant to other sources.

BUDGETINGINGREDIENTS PRICE (RS)

ALMONDS 130CASHEWNUT 120

DARK CHOCLATE SLAB 80BESAN 150SUGAR 60

WHEAT FLOUR 35BUTTER 40

EGG 52UNSWEETNED COCO POWDER 250

BAKING SODA 5BAKING POWDER 5VANILLA ESSENCE 10

PACKAGING 200LABEL 50TOTAL 1187

• TOTAL 41 PACKETS WERE MADE AND SOLD• THE COST FOR PRODUCTION WAS RS 1187/-• PER PACKET PRICE WAS RUPEES 35/-• AFTER SELLING THE PRODUCT TOTAL

AMOUNT COLLECTED WAS 1435/-

• OUT OF WHICH PROFIT WAS RS 248/-

CONCLUSION• THUS WE CAN CONCLUDE THAT DOUBLE CHOCLATE

ALMOND BISCOTTI IS NUTRITIOUS AND HEALTHY• ITS IS RICH IN CALCIUM, ENERGY AND PROTEIN• IT HELPS PREVENT CANCER AND CVD• IT IS EASY TO PREPARE AND HAS A GOOD SHELF LIFE • IT CAN BE CONSUMED BY ANY INDIVIDUAL• AND WE GAIN A GOOD AMOUNT OF PROFIT FROM IT

THANK YOU