Shelf life studies

1. DEVELOPMENT OF NUTRITIONALLY ENRICHED
FOOD
PRODUCT FOR DIABETIC PATIENTS
AMIGO COOKIES
Presented by-
Khan Farogh
Thakur Mehroush
Soman Jaspreet Kaur
Kamble Nivedita

2. DR. BMN COLLEGE OF HOME SCIENCE
(MATUNGA, SNDT)
Guided By:
Mrs. Anuradha Shekar
HOD, Food Science and Nutrition

3. INTRODUCTION
 Cookies are round shaped popular sweet biscuit like thing which is famous world wide
 They are made up of various flours, nuts, chocolate, etc
 It is often served in snacks or with coffee/tea.
 It has a very high consumer acceptability.
 Amigo cookies are made up of different flours, oats, nut and honey which is a natural
sweetener.

4. To design a
nutritional label
To assess the quality
of the product
To study the shelf
life of the product by
sensory evaluation.
To study
marketability.
To make the product
cost effective.
To understand
entrepreneurship
skills.
To select the
appropriate
packaging material
for the product.
To develop an
innovative nutritious
product for
consumer
acceptance
OBJECTIVES

5. STANDERDIZATION
Ingredients; wheat flour,
Maida, dark chocolate,
sugar, Cashewnut, ragi
flour, flaxseeds, raisins,
baking powder, honey, salt
& butter.
Feed back; cookies were
hard to break & the taste
wasn’t up to the
expectations.
Ingredients; Wheat flour,
ragiflour, oats, honey,
hazel nuts, white butter,
pinch of salt, baking
powder, raisins, flaxseeds
& dark chocolate chips
Feed back; cookies tasted
less sweet and that the
flavor of the wheat flour is
quite dominating and the
after taste was slightly
bitter.
Ingredients; wheat
flour, ragiflour, oats dark
chocolate chips, honey,
hazel nuts, white butter,
baking powder and flax
seeds
Feed back; cookies
tasted better this time &
were well accepted by
the evaluators.
First attempt:
Second attempt:
Third attempt:

6. STANDERDIZATION
First attempt:
Ingredients; wheat flour, Maida,
dark chocolate, sugar, Cashewnut,
ragi flour, oats, flaxseeds, raisins,
baking powder, honey, salt &
butter.
Feed back; cookies were hard to
break & the taste wasn’t up to the
expectations.
Second attempt:
Ingredients; Wheat flour, ragi
flour, oats, honey, hazel nuts,
white butter, pinch of salt, baking
powder, raisins, flaxseeds & dark
chocolate chips
Feed back; cookies tasted less
sweet and that the flavor of the
wheat flour is quite dominating
and the after taste was slightly
bitter.
Third attempt:
Ingredients; wheat flour, ragi
flour, oats, dark chocolate chips,
honey, hazel nuts, white butter,
baking powder, cocoa powder and
flax seeds
Feed back; cookies tasted better
this time & were well accepted by
the evaluators.

7. SIGNIFICANT INGREDIENTS OF AMIGO COOKIES
Hazelnut
Wheat flour
Oats
Honey

8. Sensory Evaluation For Standardization Of AMIGO COOKIES
Score card
Name:
Date:
Time:
Instructions:
1. Samples of cookies are placed in front of you, please evaluate the sample by its characteristics like taste, color, texture,
shape, flavor, etc.
2. Taste the sample for mouthful and flavor.
3. Score the sample by its most preferred characteristics between 1 to 5 on the scale
1= unsatisfactory, 2= fair, 3= average, 4= good, 5= excellent
CHARACTERISTICS SCORE
Taste
Color
Shape
Crunchiness
Flavor

9. 0
0.5
1
1.5
2
2.5
3
3.5
4
taste color shape crunchiness flavor overall
score
characteristics
Sensory evaluation of Amigo Cookies
day1
day7

10. STANDARDIZED RECIPE
INGREDIENTS AMOUNT
Wheat Flour 10 gms
Flax Seeds 1/4th tsp
Ragi Flour 1/4th tsp
Oats 10 gms
Dark Chocolate Chips To taste
Honey 10 gms
Hazel Nuts 2 gms
White Butter 5 gms
Baking Powder 1/4th tsp
Cocoa Powder 1/4th tsp

11. METHOD
In a bowl add butter,
wheat flour, oats, ragi
flour, cocoa powder, flax
seeds, hazel nuts and
baking powder.
Mix all the
ingredients properly.
After the batter is
ready, make a ball
and give it a shape
of cookie.
Cut the chocolate
in very small cube
shapes.
After cutting the
chocolate, place
the chocolate to
both the sides of
the cookie.
Grease the oven
tray and place
cookies on it and
bake it on 150
degree Celsius for
about 15 minutes

12. BUDGETING
• Budgeting was carried as per 25
Packet
• Each packet contain 30 gms of
product
• S.P.= 30 Rs/-
• C.P.= 23 Rs/-
• P= 7 Rs/-
INGREDIENTS PRICE
Raw material 458
Packaging material 60
Labelling 36
travelling 100
electricity 30
Labor 10
total 694

13. PACKAGING
 Polyethylene sheets and butter paperwas used for
double packaging so as to avoid air contamination.
 It is cost effective
 Easily transportable

14. LABELLING &
NUTRITION LABEL 2
3