It was the final year project of mine In btech in food technology. high melting point chocolate was used here to make the product.

1. ProjectPart
2
Project Mentor: Mrs. Shairee Gangully
Aurik Bairagi

2. Project Part
2Aims & Objective
Basic Ingredients
Procedure
Sensory Evaluation chart
Troubleshooting
Product Testing
Literature Survey
Conclusion

3. AIMS&OBJECTIVE
 Making a High Fibre content Biscuit.
 Coat it with a High melting point
Chocolate.
 Increase the Consumer Acceptance.
 Increase the Shelf life.
 Keeping the product Cost Effective by the
use of Low Cost Ingredients.
 While maintaining the other properties
like Mouth feels, Texture, Colour, Flavour
& Appearance of the product similar to
the normal Wheat Flour Biscuit
3

4. Basic
Ingredients
of
High Fibre
Biscuit
With each Prototype we
adjusted the ingredient
composition to fix the issues.
Prototype
1
Prototype
2
Prototype
3
Prototype
4
Prototype
5
Atta 100g 85g 70g 70g 70g
Maida 65g 65g 65g 60g 60g
Oats - 15g 30g 40g 40g
Sugar 90g 100g 75g 75g 65g
Butter 30g 30g 25g 20g 20g
Hydrogenated
Fat
30g 30g 25g 25g 20g
Baking
Powder
2g 2g 2g 2g 2g
Milk Powder 6g 6g 6g 6g 6g
Flavouring
Agent
1.5g 1.5g 1.5g 1.5g 1.5g
4

5. Procedure
Weighing the
Materials
Sieving the dry
Ingredients
Mixing all the
Dry Ingredients
Adding the Fat
& kneading
Adding Water
& kneading
Laminating,
Moulding
BakingTesting

6. 6
6 6
7
5.5 5.5
6
7.5
7 7 6.9 6.8
6.5
7.8
7.4 7.4
7
7.2
7
8 8
7.6 7.5
7
7.5
8.7
8.5
8 7.9
7.7
8
0
1
2
3
4
5
6
7
8
9
10
Appearance Colour Flavour Body & Texture Mouth Feelness Overall Acceptance
Sensory Evaluation
Prototype 1
Prototype 2
Prototype 3
Protoype 4
Prototype 5

7. Troubleshooting
7
While developing the product, I
faced many problems which I
have solved by addition or
alteration of various chemicals
or natural substances.
Prototype
no.
Problems Troubleshooting
Prototype 1 1. The Product texture was too hard
2. Product was less sweet.
1. Decreasing the amount of Atta.
2. Increasing the amount of Sugar.
3. Addition of Oats.
Prototype 2 1. The Product texture was too
hard.
2. Product was sweeter than usual.
3. The Oil was oozing out.
1. Decreasing the amount of Atta.
2. Increasing the amount of Oats.
3. Decreasing the amount of Sugar.
4. Decreasing the amount of Butter &
Hydrogenated Fat.
Prototype 3 1. The Oils was oozing out. 1. Increasing the amount of Oats.
2. Decreasing the amount of Maida
3. Decreasing the amount of Butter
Prototype 4 1. Product was sweeter than the
expected.
2. The Oils was oozing out.
1. Decreasing the amount of the
sugar.
2. Decreasing the amount of the Fat

8. Raw Material Chemical Testing
8
Atta Maida Oats
Moisture Content 12.9% 13.2% 12.6%
Ash Content 1.4% 1.5% 1.3%
Polyphenol Content (gm
GAE/100gm)
1.819 3.9 3.895
Water Soluble Protein
Content (BSA ewivalent)
102.016mg 106.073mg 31.141mg

9. Product’s Chemical Testing
9
 Moisture Content:
 1.89% (wet basis)
 Ash Content:
 1.79%
 Acid Insoluble Ash Content:
 0.4%
 Crude Fibre Content:
 3.00%
 Polyphenol Content:
 4.146 gm GAE/100gm
 Water Soluble Protein Content:
 35.937 mg BCA equivalent

10. 10
Paper Name Year of Publication Author Name
Production of Coco Butter
Replacer by Fractionation
of edible oils & fats
- 1. Th Willner
2. W. Sitzmann
3. E. W. Munich
Quality characteristics of
chocolate – Containing
some fat replacer
2.12.2011 1. M. El. Kalyoubi
2. M.F. Khallaf
3. A. Abdelrashid
Structural and Functional
Properties of major
Ingredients of Biscuit
April, 2018 1. Mamat
2. H. & Hill, SE
Others:
I took help from some YouTube videos and Ingredient list of several products.