This document presents research on developing and testing a galactogogue powder product called "Mothergouge". The product was standardized using sensory evaluation and microbial analysis to study shelf life. Several ingredients were tested in trials before establishing final proportions. Sensory evaluation scores were good for color, texture, taste and overall acceptance. Proximate analysis found the product provided important nutrients. Packaging materials and nutritional labeling were designed. The conclusion recommends Mothergouge powder as a nutritious product that can help increase milk output and be incorporated in various preparations, and that shelf life studies show it remains well for at least one week.

1. Consumer Acceptability and shelf life
of a galactogouge powder-
“MOTHERGOUGE”
Presented by: MINAL GADA, SHAMBHAVI DONDE, FORUM JETHWA
and Anuradha Shekhar
Dr. B.M.N College of Home Science, 338, R.A. Kidwai Road,
Matunga, Mumbai.

2. Introduction
• 41 death per 100 births
• Galactogouge(fenugreek
seeds, gingely, dink,dry
ginger powder, falxseeds)
• Mothergouge powder-
adequate fibre,
vitamins,minerals,
antioxidants and
functional properties

3. ObjectiveS
• To standardize an innovative
nutritious product for consumer
acceptance.
• to study the shelf life of the
product using sensory evaluation
and microbial analysis
• To understand steps in
entrepreneurship.
• To design a creative nutritional
label
• To make cost effective product by
appropriate budgeting
• To market the product in an
effective way and to select a
packaging material.

4. Standardization
INGREDIENTS TRIAL 1(GM) TRIAL 2(GM) STANDARD(GM)
Methi seeds 1 1.68 1.68
Flax seeds 2.7 2.7 2.7
Cashewnut 3 3 3
Almond 3 3 3
Desicated coconut 1.68 1.68 1.68
Fennel 4.2 4.2 4.8
Elaichi 1 pinch 1 pinch 1pinch
Dry ginger 0.25 0.55 0.45
Dry dates 7.8 7.8 7.8
Black til 7.8 7.8 7.8
Dates 10 -- --

5. method
1
• Roast methi seed,Flax seeds,Fennel and
black gingely seeds
2
• Grate dry dates and grind methi
seeds,fennel,flax seeds,black gingely
seeds,dry ginger,cashewnut and almond
3
• Sieve fennel, flax seeds ,methi seeds,
elaichi,dry ginger powder.
• Mix all in proportions

6. Sensory evaluation.
NAME:
DATE:
TIME:
INSTRUCTION:
 Taste the given food product and evaluate it for various sensory attributes.
 Rinse your mouth before with water before tasting.
1)poor
2)fair
3)good
4)Very good
5)excellent
colour texture taste Overll
appearance
consistency Mouth
feel
aroma

7. Other aspects of the study :
• PROXIMATE
ANALYSIS.
• PACKAGING
• LABELLING
• BUDGETING
• MARKETING
• SENSORY
EVALUATION
• MICROBIAL
ANALYSIS

8. Results and discussion

9. Sensory evaluation
Colour Texture Taste Overall
Appearance
Consistency Mouthfeel Aroma
2.95
3.5
3.97
3.87 3.9
4
3.8
Mothergouge Powder

10. Proximal analysis
ICMR Values
(Per 100gms)
NUTRIENTS: VALUES
Carbohydrates 6 gms
Fats 7 gms
Proteins 3.5 gms
Energy 104 kcal
Fibre 2.7 gms
Laboratory values
(Per 100gms)
NUTRIENTS: VALUES
Carbohydrat
es
35.8gms
fats 36gms
proteins 19.25g
Energy 544.2kcal

11. budgeting
Ingredients Wholesale price(rs)
Methi seeds 15
Flax seeds 9
Desiccated coconut 20
Cashew nut 130
Almonds 195
Dry dates 35
Black til 84
Elaichi 30
Fennel 50
Dry ginger 10
Packing material 35
Gas/electricity 62.5
Labour 40
Total 715.5

12. Nutritional labelling Packaging material

13. Sensory evaluation of 1st and 7th day
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Day 1
Day 7

14. Microbial analysis
Dilution Days No. of Colonies
-5
10
Day 1 3-4
-5
10
Day 7 7-8

15. conclusion
 Mother gouge powder is a product which provides a
variety of nutrients.
 It especially has ingredients that help increasing milk
output in lactating women but can be recommended for
all age groups as it has good antioxidant properties,
vitamins and minerals, dietary fibre.
 The shelf life studies are still on, but the studies done
shows that the product stays well for 1 week’s time.
 The readers are recommended to do further study as to
how this powder can be incorporated in variety of
preparations other that milk.