This document discusses the development and testing of a multigrain ladoo product. It provides details on the ingredients used, nutritional value, production process, packaging selection, cost analysis, shelf life testing through sensory evaluation and microbiological analysis. The product was found to have very good sensory attributes. Microbial testing showed low colony forming units, indicating it was safe for consumption for up to 4 weeks. Overall, the multigrain ladoo is a nutritious product suitable for all age groups.

1. -BY
BHARGAVI NAIDU & KIRTI SHIRKE
Under the Guidance of
Mrs. Anuradha Shekhar
A STUDY OF A GALACTOGOUGEA STUDY OF A GALACTOGOUGE
AND PROTEIN RICH – MULTIGRAINAND PROTEIN RICH – MULTIGRAIN
LADOOLADOO

2. Ladoo is a ball shaped popular sweet in Indian subcontinent.
 It is made with different kinds of flour and sugar with other
ingredient .
It is often served in festivals and occasions.

3. Its made up of different flours and functional
food ingredient ‘Dink’ which is a galactogouge.
provides high amounts of Biological Protein.
Adequate amount of fiber.

4. •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 nutrition label.
•To make a cost effective product by better budgeting.
•To select a suitable packaging material.
•To market the product in an effective way..

5. Ingredients Amount(gm)
Bengal gram dhal 50 gms
Green gram dhal 50 gms
Black gram dhal 25 gms
Wheat flour 25 gms
Ragi flour 25 gms
Rava 5 gms
Almond 5gms
Cashew 5 gms
Raisins 5gms
Dink 10 gms
Sugar 50 gms
Ghee 40 gms
Cardamom Powder 1 tsp
Total Ladoos Made = 12, Each = 25 gms

6. Make small
balls

7. Ragi
• Methionine
•Calcium
• Vitamins
•Fiber

8. Fig. No.1:
From Fig.No.1 It can be observed that texture and aroma of multi grain
ladoo scored very good ,Color and taste scored good. The Overall
acceptability was very good .

9.  Its a thermoplastic polymer.
Used in applications -packaging & labeling,
textiles, stationary and reusable containers.
It is normally tough and flexible, often opaque.
It has a good resistance to sunlight, air, relative
humidity.
During Processing of polymer, Antioxidants are
added to avoid degradation.
It is cost-effective and as resistant to other
sources.
Polypropylene

10. A marketing tool for a product.
To provide a consumer the correct Information.
To make it easy for consumer to choose a better product.

11. Budgeting was done for 55 packets each containing 50gm of “Multigrain
Ladoo”
Including cost of Ingredients, Packaging material, label, Gas, Electricity,
Labour cost.
 Total cost for production of Multigrain Ladoo was Rs.752/-
Total gain was Rs.1000/- out of which profit was Rs.248 /-.
As the ingredients were purchased at wholesale rates profit was more.
Profit per packet – Rs.4.96.

12. From the above
Fig No.2: It can
be observed
that colour and
texture
remained
constant for all
the 4 weeks.
There is a slight
decline in taste
and aroma
Overall it
remained good.
Fig.No.2:

13. Microbial testing was done to study the shelf life.
Multigrain Ladoo as the food is subjected to many changes over
its lifespan.
Microbial testing was done in the second week.

14. Dilution No. of
Colonies
10-1
3-4
10-2
1-2
Method used for microbial testing - Pour Plating method.
Multigrain Ladoo was diluted twice & mixed with liquefied Nutrient
Agar.
Results obtained after Microbial Testing:
From the above Table : It was found that the
numbers of colonies formed were in acceptable range
& thus the product was safe for consumption.

15. Multigrain ladoo is a product providing varied variety of nutrients
and can be recommended for all age groups as it has good Biological value
Proteins. It has a shelf life of ten days as microbial analysis proved that
it is safe for consumption. The shelf life could be improved with use of
less amount of fat.