2. Jeevan Jyot Charitable Trust’s
RAJIV GANDHI COLLEGE OF FOOD TECHNOLOGY, PARBHANI.
Experiential Learning Programme
Under Guidance of
Prof.R.K.Jadhav sir
Submitted By
Rohit Nandkishor Sonwane
2018FTRG073
Elp in –charge
Prof.M.D.Zakiruddin sir
5. INDEX
• Introduction
• Objective
• Raw materials
• Equipment required
• Health benefits
• Nutritional composition
• Flow sheet
• Procedure and production
• Project economy
• Marketing
• Profit Generated
6. INTRODUCTION
The exact origin of Shrikhand is unknown but Western India is credited with the
first historical mention of the dish.
• The dish is very popular in Gujarat and Rajasthan but other states like
Maharashtra and Punjab do have local variations that are popular too.
• Although there is no exact record of how the dish came about, the legend states
that traveling herdsmen hung curd or yoghurt overnight to make it easier to carry
while traveling.
• The thick yoghurt that was collected the next day was mixed with sugar and
nuts to make it palatable during the long journey.
7. • The curd is filtered and hung in a muslin cloth overnight to remove the extra
water.
• Once the curd is ready, it is then called as chakka.
• The next morning, the thick concentrate of curd or chakka is removed and
beaten well with powdered sugar, nuts, saffron or kesar and additional powdered
milk to make it richer in taste.
• In West Bengal, sweet milk is cultured with cultures to make sweet curd called
as Mishti Doi. But this dish is not the same as this yogurt dish even though the basic
ingredients are the same.
8. Objective
Objective :
– To promote creativity of student & use of knowledge at actual working stage
– To understand the problems occurs during planning production &Marketing.
– To improve the knowledge of student about the processing.
– To know current sales of food product
– To identify the consumer need
– To know current prices of food product
9. Raw material required for preparation of
chocolate shrikhand
1.Yoghurt
2.Chocolate
3.Sugar
4.Almond
5.Cashew
6.Cardamon
11. •Health benefits of Chocolate shrikhand :
1.Skin benefits .
2.Hair benefits.
3.Improve digestion.
4.Contain antioxidants.
5.provide calcium .
6.Incease your energy levels.
•It is loaded with calcium and is good for the bones .
•Assists in regulation cholesterol levels helps in reducing high blood pressure.
•Assits in digestion and prevents heart burn reduces the risk of cholesterol and cancers helps in weight loss.
12. Value per cup Daily value %
Energy 276Kcal 5%
Protein 10g 5%
Carbohydrates 12.2g 4%
Sugar 43g 0%
Fat 7.8g 11%
Cholesterol 10g 3.5%
:
•Vitamines :
Vitamin A 91.4mcg 2%
Vitamin C 0.6mg 2%
•Minerals :
Calcium 77.7mg 7%
Phosphorus 61 mg 6.1%
•Nutritional composition of chocolate shrikhand :
13. SELECTION OF RAW MATERIAL
PREPARE OF HUNGCURD BY DRAINING WATER FROM YOGHURT
TIE THE CURD IN MUSLIN CLOTH UNTIL THE WATER DRAINED OUT
ADD SUGAR POWDER TO HUNG CURD
ADD MELTED CHOCOLATE IN HUNG CURD
ADD DRY FRUITS LIKE ALMOND AND CASHEW
FLOW
CHART
14. ADD CARDAMOM IN HUNG CURD
MIX ALL RAW MATERIALS TOGETHER
CHOCOLATE SHRIKHAND READY
PACKAGING
LABELLING
STORAGE
19. PROFIT GENERATED
•Weight of final product - 15 Kg
•Total cost of production - 3000
•Total sale - 4200
•Profit = total sale – total cost
= 4200 – 3000
= 1200 Ru.
22. index
• Introduction
• objective
• Raw materials
• Equipment required
• Health benefits
• Flow sheet
• Procedure and production
• Product economy
• Marketing
• Profit generated
23. Introduction
•BAJRA ladoo :- An Indian sweet made from an mixture of pearl millet,
jaggery, ghee and dry fruit and shortening which is shaped into bowl.
•Pearl millet (Cenchrus americanus, commonly known as the
synonym Pennisetum glaucum; also known as 'Bajra' in Hindi, 'Sajje' in
Kannada and 'Kambu' in Tamil) is the most widely grown type of millet .
•It has been grown in Africa and the Indian subcontinent since prehistoric
times.
• Bajra refers to the edible seeds of pearl millet plants. They grow in various
shades of white, yellow, gray, brown, and bluish-purple.
•The seeds are typically cooked as a cereal grain or sometimes finely ground
and used as a flour.This article provides a general overview of bajra and its
health benefits.
24. Objectives
Objectives :-
– To know demand of food product
– To know supply of different food materials
– To know marketing channels
– To identify the competition of market place
– Identify the consumer response to company’s product
– Seek maximum information about the consumer i.e. the know consumer’s income
range their location, buying behavior etc.
– ELP is for building skills in project development, decision making, individual and team
co-ordination, etc.
27. Health benefits :
•Gluten free
•Enriched with vital nutrients
•Best plant based protein sources
•Rich in antioxidants
•Perfect food for babies
•Treats iron deficiency anemia
•Reduces blood sugar levels
•Aids in weight loss
28. Flow Chart
Roasting of Pearl Millets ladoo
Crushing (mixer)
Sieving (sieve 2mm)
Pearl Millets ladoo flour
Adding Ghee
Roasting Pearl Millets ladoo flour
Preparation of jaggery Syrup
29. Adding of Almond, Cashew and ghee
From Small Balls
Packaging
Labelling
Storage at Room temperature
34. Profit generated :
•Weight of final product - 10 Kg
•Total cost of production - 2780 Rs
•Total sale - 4000 Rs
❑Profit = total sale - total cost
= 4000– 2780
= 1220 Rs
