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Food product development
The document summarizes a study on the shelf life of a nutritious ladoo product. The ladoo contains ingredients like dried dates, garden cress seeds, coconut, jaggery, dink, and ghee that provide various nutrients. Sensory evaluation showed the taste, texture, sweetness and overall acceptability were good and remained so for up to 20 days. Packaging the ladoo in BOPP film helped extend the shelf life by preventing moisture transmission. The study aimed to develop an innovative nutritious product, understand its shelf life, design a label, select packaging, and evaluate entrepreneurship skills.
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Food product development
- 1. A Shelf LifeStudy of Nutritious Ladoo By:- Rutu and Pearl Savla Under the guidance of Mrs. Anuradha Shekar. Dr.BMN College of Home science.
- 2. Introduction • Ladoos areball shaped sweet popular in India’s Subcontinent. • Nutritious ladoo is made using some ingredients like dried kharak, grated coconut, ghee and functional food like garden cress seeds and dink which can be given as a galactogogue to increase the milk production in lactating mothers • It is rich in fiber and other nutrients like calcium, phosphorous, iron, carotene, nice and essential amino acids
- 3. Major Ingredients:- Gardencress Seed •Functional food •Iron •Enhances Milk Production. Dink •Increases Breast Milk. Ghee Good source Ofenergy Dried dates •Energy •Calcium •Iron •Protein •Less sugar
- 4. OBJECTIVES 1)To standardize aninnovative nutritious product which is also cost effective as per consumer acceptance. 2)To study the shelf life of the product using sensory evaluation. 3)To design an innovative label. 4)To select a suitable packaging material. 5)To understand the budgeting and marketing aspects and to develop entrepreneurship skills.
- 5. MATERIALS INGREDIENTS AMOUNT Dried dates7gm Garden cress seeds 1gm Dry coconut 3gm Jaggery 3gm Dink 3gm Ghee 3gm
- 6. METHOD Roast the gum without ghee Roast the kharak powder withghee Give it a ladoo shape Mix all the ingredient Roast the coconut powder with ghee Allow it to cool and make the jaggery syrup
- 7. Sensory evaluation ofstandardized Recipe:- • From fig 1 :- It can be observed that taste ,texture,sweetness and overall acceptablity of the nutritious ladoo scored well .
- 8. Sensory evaluation ForShelf life Study From Fig.No.2:- It can be observed that that was a slight decline in taste and sweetness as few panelists felt an after taste. Over all acceptability was found to be good.
- 9. Nutritional Label-Nutritious ladoo “AppealingOutside, Tasty and Healthy Inside’’ • Marketing Tool. • To provide consumer correct information. • Make it easy for consumer to Choose a product. NUTRITIOUS LADOO “Appealing Outside, Tasty and Healthy Inside’’ INGREDIENTS:- Kharak, Garden CressSeeds, Dry Coconut, Jaggery, Dink, Ghee. Net Wt:- 60gm Mfg. Date:- Exp.Date:- 20 days from mfg.date Rs: 30/- Ingre dient s Amo unt Ener gy Prot ein Iron Calci um Phosp horous Fats Khara k 8gm 25.3 6 0.2 0.5 9.6 4 - Garde n cress seeds 1gm 4.5 0.2 0.1 3.7 7.2 - Dry cocon ut 3gm 19.8 0.2 0.2 12 6.3 1.8 Jagge ry 3gm 11 - 0.1 2 1 - Ghee 2gm 18 - - - - 1 TOTA L 77.6 kcals 0.6g m 0.9g m 27.3 gm 17.5g m 2.8g m
- 10. Packaging Material –BOPP(Biaxially– Oriented –Polyproplyene) • It has low moisture transmission rate which is used to increase the shelf life of ladoo. • It is cost effective. • It has excellent clarity, transparency and gloss which gives clear information to customer about the ladoo. • It is highly chemical resistance to fats and oils.
- 11. Budgeting:- Materials Cost Dried dates(420 gm) Rs76 Garden Cress seed(60gm) Rs 9 Khopra(180gm ) Rs 30 Jaggery(180g m) Rs 11 Dink(180gm) Rs 16 Ghee(180gm) Rs 58 • Budgeting was carried as per 20 packets • Each packet contain 60gm of Product. • S.p=Rs30 • C.p=Rs25 • P=Rs 5
- 12. Label Rs30 Bopp RS10 Gas RS 100 Electricity RS 70 Labour RS 90 Total RS 500
- 13. Conclusion:- • Nutritious ladoois a product providing variety of nutrients like fiber, calcium, vitamins,iron,minerals etc. and can be recommended for all age group and specially recommend as a galactogoge for lacting women. It can be consumed by diabetic patient also.It has shelf life of 20 days.Nutritious ladoo can be improved by adding dryfruits.