food product development, shelf life study

1. DEVELOPMENT OF NUTRITIONALLY
ENRICHED FOOD PRODUCT--
CALCIKRACKER
Presented by:
Ifrah Meer
Zainab Rampurawala
Zohra Khan

2. Dr. BMN College of Home Science
(Matunga, SNDT)
2

3. INTRODUCTION
• Crackers refers to a crispy textured products
• Mainly consumed as snacks
• Studies from ICMR and Department of
Endocrinology reveals 60% of Indian
population suffer from bone disease due to
inadequate intake of calcium.

4. OBJECTIVE

5. MATERIALS AND METHODS

7.  Anardana Seeds. Pomogranate Seeds
 Sesame Seeds.
 Ragi Flour. Finger Millet
 Garden Cress Seeds.
 Curd.
 Almonds.

9. SENSORY EVALUATION FOR
STANDARDIZATION OF CALCIKRACKER
Score card
(Ranking test)
Please rank the sample in numerical order according to your preference.
Name: Age:
Preference Sample code
1st
sample ____________
2nd
sample ____________
3rd
sample ____________
4th
sample ____________
5th
sample _________

11. STANDARDIZED RECIPE
Ingredients Amount
Wheat flour 80 g
Ragi flour 40 g
Sesame seeds 20 g
Garden cress seeds 5 g
Pomegranate seeds 10 g
Almonds 6 no.
Curd 3 Tbsp

12. Dry coriander powder 1 Tbsp
Ginger garlic paste 1 tsp
Dry mango powder 1/8 tsp
Red chilli powder 1 tsp
Cumin seeds powder 1 tsp
Groundnut oil For greasing
Water 50 ml
Spices

13. METHOD

14. SENSORY EVALUATION FOR
STANDARDIZED CALCIKRACKER
Score card
(Scoring Test)
Taste the product and evaluate it out of 4 for the given
characteristics.
Name: Age:
1. Satisfactory
2. Good
3. Very good
4. Excellent

15. FINDINGS FOR STANDARDIZED
CALCIKRACKER
Taste: Very good
Color: Very Good
Flavour: Very Good
Texture: Good
O.A: Very Good

16.  Budgeting was carried
as per 25 Packet
 Each packet contain
25gms of product
 S.P = 20 Rs/-
 C.P = 15 Rs/-
 P = 5 Rs /-
Expenditure Price
Raw
ingredients
125
Packaging
material
39
Labelling 35
Travelling 40
Electricity cost 25
Labour cost 50
Rent 30
Miscellaneous
cost
30
Total 374
Per packet
cost
14.96

17. PACKAGING
Polycarbonate Plastic Round Container.
Transparent
air tight
prevents breakage
Allows intact storage for longer time

18. LABELLING

19. Nutritional values

21. SHELF LIFE
Score card
(Scoring Test)
Taste the product and evaluate it out of 5 for the given
characteristics
Name : Age:
1. Poor
2. Satisfactory
3. Good
4. Very good
5. Excellent

22. Taste: Increased
Color: No change
Aroma: Decreased
Texture: Decreased
O.A: Decreased