Food product development

1. Presented by –
Ms. Nilam Ghadge
And Anuradha Shekhar
Dr. B. M. N. College Of Home
Science, 338, R.A. Kidwai
Road, Matunga, Mumbai -
400 019

2.  Word biscuit means “twice cooked”
 Hard or crisp dry baked flour based food products
 Easy to store, carry and useful in long journeys
 Sattu Soya Biscuit contains Sattu (Roasted chana flour),
Soya chunk flour, Amchoor, Gingelly seeds and Jaggery

3.  Higher protein diets are associated with higher HDL
cholesterol and lower BMI and waist circumference in U.S.
adults (Stefan M Pasiakos, 2015)
 Partly replacing meat protein with soya protein alters insulin
resistance and blood lipids in post menopausal women with
abdominal obesity (Monique Nielen, 2014)
 Dietary sesame seeds and sesame lignans increase not
only vitamin E but also vitamin K concentration in a rat
tissue (F. Hanzawa, 2013)

4. To develop a new
nutritious product
To see
standardization
of product
To access the shelf
life study of product
by doing sensory
evaluation
To understand the
packaging material
To develop Nutrition
Label
To learn about
Budgeting Aspects

5. • Non - crisp covering, undercooked
FE-PACK
• Sogginess, overcooked
FESTA
• Well accepted
SATTU-SOYA BISCUITES

6.  Roasted Chana Flour Powder (SATTU)
 Refined flour
 Nutrella Soya Chunk Flour
 Jaggery
 Amchoor powder
 Baking soda
 Gingelly Seeds
 Edible oil

7. 1st Attempt- High Sattu content than
refined & soya chunk flour
2nd Attempt- Refined flour content
lower than Sattu & soya chunk flour
Final Product- Sattu, soya chunk
flour, & refined flour in same ratio

8. FINAL STANDARDIZE RECIPE
Ingredients Amounts(gm)
Sattu 10
Refined flour 10
Soya chunk flour 10
Jaggery 15
Amchoor powder 2.5
Gingelly seeds 2.5
Baking powder 2 pinch
Edible Oil 2.5ml

9. Grind the roasted
chana as well as
soya chunk flour
separately into a
fine powder
Take jaggery in a
bowl & mash it
properly
Add the three flours
in to the jaggery and
mix it well
Add amchoor
powder, baking
soda &oil
Mix it again, add
sufficient water and
knead it into a soft
dough
Keep the dough in a
moist muslin cloth
for 15 minutes
Make small balls out
of the dough and
roll into a thin sheet
With the help of a
cookie cutter give
shapes to the biscuit
Place the given
biscuits onto a
greased baking tray
Keep it for baking in
an oven at 100`C
for 30 minutes
Take the tray out
and let it cool for 5
minutes

11. SCORE CARD
Name:
Date:
Time:
INSTRUCTIONS:
 Taste the product and evaluate it out of 5 for the given characteristics
 Rinse your mouth before with water before tasting.
5 4 3 2 1
Very Good Good Average Fair Unsatisfactory
Characteristics 1 2 3 4 5
Taste
Flavor
Appearance
Texture
Overall impact

12. 0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
Taste Flavour Appearance Texture Overall
Impact
Chart Title

13. 3.2
3.4
3.6
3.8
4
4.2
4.4
Taste Flavour Appearance Texture Overall
Impact
Day 1 Day 4

14. INGREDIENT
NAME
TOTAL AMOUNT
(GMS)
COST
SATTU 200 80
Refined flour 200 16
Soya Chunk Flour 200 40
Jaggery 300 18
Amchoor powder 50 34
Gingelly Seeds 50 12
Baking Powder 5 2
Edible oil 15 3
Label Print outs 6 30
Bioxially oriented
poly propelene
50 30
Labour - 60
Electricity - 60
Total 325
Budgeting was
carried out as per 30
packets.
Each packet contain
30 gms of product

15.  Biaxially Oriented Poly
propylene (BOPP)
 BOPP(GAZE- 50)
 Easy to coat, print and
laminate
 Opaque, tough & flexible
 Good resistance of
sunlight, air and relative
humidity

16.  Nutrition facts labels tell you
about the nutrition of a
particular product
 Includes serving size,
calories per serving and
amount of various nutrients
contained in the product
 Manufacturing Date, Expiry
Date, Net Weight and Price
in Nutrition Label

17.  Sattu Soya biscuits had very good consumer
acceptability
 Cost effective
 Good shelf life
 Good amount of Nutrients
 Further can be modified for diabetic patient by adding
artificial sweetners instead of Jaggery

18. Thank you