Food Product and Process Development

1. Chicken-Mushroom
Soup
Diabetic soup
Pranabesh Guru
ID: 000710812
FPPD, NRI
Food Safety and Quality Management

2. •Soup is a great way to warm up a cold night or help
to recover from a cold or from flu, as it contain lots of
vitamins and minerals.
•Soup is a primarily liquid food, generally served
warm, which are combination of meat, vegetables
with stock juice.
•It is also great that low-carbohydrate meal or
appetizer for a person with diabetes.

3.  This soup is unique and enjoyable in more ways than
one. Drown in the flavours of this easy-to-make
comforting, nutritious soup.
 Best for diabetic consumer as it contain low
carbohydrate ingredients.
 A carbohydrate intake below 150 g a day is considered a
low-carbohydrate diet.
 In this soup the total carbohydrate contain is 12.65g per
100gram.

5. Sl.no. Ingredients Carbohydrate (per 100g)
1. White mushroom 0.4 g
2. Tomato 3.1 g
3. White cabbage 5g
4. Olive oil 0.0 g
5. Roasted chicken 0.2 g
breast
6. White ground pepper 1.65 g
7. Garlic granules 1g
8. Whole cloves 0.0 g
9. Reduced sodium salt 0.0 g
TOTAL 12.65 g

6.  One electric balance
 One electric cooker
 One electric blender/mixture
 One knife
 Two teaspoons
 One saucepan
 One ceramic bowls
 One chopping board
 One plastic mixing bowl

7. Raw materials intake
Refrigerated
storage
Washing of tomatoes

8. Weighing of
ingredients
Cutting of tomatoes,
cabbage and mushrooms
Heating of saucepan with
olive oil at 60-70°c for 5 min
Fry chopped
mushroom for 5 min

9. Add water and
Cloves,
boil it for 3 min pepper,
ginger,
Blended garlic,
tomato puree Cooking for 5 min reduced
sodium
at 120°c salt
Add cabbage and
chopped roasted
chicken breast
Hot chicken-mushroom
soup is ready

10. Refrigeration for 30 min
Packaging/labeling
Weighing of final product
Metal detection

11. Refrigerated storage
Transportation

12.  Raw material specification includes all required
criteria which need to make clear idea about all
products that used in manufacturing process.
 Criteria that includes are Full description of product,
Supplier detail, Country of origin, Ingredient
specification, packaging, storage requirements, shelf
life, Allergen associated with raw material, Nutritional
information.

13.  The type of packaging material chosen for
the “Chicken-Mushroom Soup” is generally
a clean plastic recyclable pot with lid.
 The reason behind choosing this for
packaging of soup is because of its good
quality.
 The lid cover holds the pot in such a way
that the soup can be stored for a longer
period of time.
 This plastic is slightly harder so that it is
convenient for consumers to hold. It is
consumer friendly as easy to open and close
the lid.

15. S. No. Ingredients Quantity used for Recipe (%)
400g of the sample
1. White Mushroom 13.05 3.3
2. Tomato 86.1 21.5
3. White cabbage 15 3.8
4. Olive oil 3.6 0.9
5. Roasted chicken breast 29.5 7.4
6. Ground white pepper 0.3 0.1
7. Garlic granules 0.3 0.1
8. Whole Cloves 0.05 0.013
9. Ground ginger 0.1 0.025
10. Reduced sodium salt 2 0.5
11. Water 250 62.5
Total 400 100

16. Sl.no. Ingredient Units Quantity Unit cost Cost/g Units Recipe Recipe Yield (%) Cost of
s (£) wt.(g) product
Weight (g) (£) (%)
(£)
1. White Gram 230 0.85 0.0036 Gram 13.05 3.3 81 0.04698
Mushroom
2. Tomato Gram 600 1 0.0016 Gram 86.1 21.5 93 0.13776
3. White Gram 1000 0.80 0.0008 Gram 15 3.8 93.3 0.012
cabbage
4. Olive oil Gram 500 1.98 0.00396 Gram 3.6 0.9 97 0.01425
5. Roasted Gram 240 3 0.0125 Gram 29.5 7.4 93.3 0.3687
chicken
breast
6. Ground Gram 34 2.21 0.065 Gram 0.3 0.1 72.5 0.0195
white
pepper
7. Garlic Gram 60 0.69 0.0115 Gram 0.3 0.1 99 0.00345
granules
8. Whole Gram 35 1.29 0.036 Gram 0.05 0.013 99 0.0018
Cloves
9. Ground Gram 38 0.60 0.015 Gram 0.1 0.025 99 0.0015
ginger
10. Reduced Gram 350 1.53 0.0043 Gram 2 0.5 99 0.0086
sodium
salt
11. Water Gram 250 0.0 0.0 250 62.5 0.00
Total 400 100 £ 0.6

17. Calculation:
 The weight of the final product for 400g costing of
£ 0.6, For industrial purpose the total product weight
is 600g, so cost will be £ 0.9
400g of soup cost £ 0.6
So, for 600g of soup cost is = (0.6 × 600)/ 400
= £ 0.9 (excluding labour and
packaging charges)

19. Roasted
chicken
White breast
Cooking cabbage

23.  All personal who involved in manufacturing process
must be properly train to handle all equipments. And
responsible to check all standard, production rules and
regulation follow strictly.
 Inspection must be carried out at regular interval in
production that all necessary machinery and
requirements are in place for production.
 Production area must be keep in properly hygienic
condition to prevent contaminations