This document summarizes the development of an apple jam product called "Pulpy Delite" by students. The objectives were to develop entrepreneurship skills, standardize a food product, provide better nutrition, and innovate a traditional recipe. Apples were selected as the main ingredient due to their seasonal availability and health benefits. The jam was prepared using apples, sugar, and natural preservatives like clove and cinnamon. Sensory evaluation and microbial testing over 4 weeks demonstrated the product's acceptable sensory qualities and 2-week shelf life. The final cost of production was Rs. 445.

1. PRESENTED BY:-
POOJA. Y MANE
NIKITA. S MUDRAS
TYBSc(Food Science & Nutrition)
Year:-2012-13

2. • A jam is a sweet spread or preserve made from
fruit and sugar boiled to thick consistency.
***A study done by Linda M. Oude Griep, on Apple
and Pears which were observed to reduce stroke
risk by 52%.

3.  Speciality of Pulpy Delite is it contains natural
preservatives.
 Clove
 Cinnamon
 It has an antimicrobial qualities.

4. OBJECTIVES
To develop
To standardize a food
entrepreneurships
product.
skill
To provide a product To innovate a
with better nutritional traditional recipe with
quality slight modification

5. • While short listing the products one’s which were common were
rejected
• Raisins Delite was rejected due to high cost of fig
• Coconut jelly it didn’t workout because of its texture.
• Mix fruit jam with ginger also didn’t work because it was not
palatable
• Then instead of using mixed fruit only one fruit was a better
idea.
• Because of its seasonal availability

6. Ingredients AMOUNT
APPLE 2 kg
SUGAR 600 gms
CLOVE 1 TSP
CINNAMON 1 TSP
COLOUR 1 TSP

7. First cut the apple and grind into the smooth paste
Cook the pulp till it thick little.
Then add sugar and cook until water gets evaporates.
Add clove and cinnamon powder and mix well.
Cook jam till the consistency
Finally add colour and preserve in a container.

8. PACKAGING MATERIAL
Used for protecting products for
Should be eye appealing should Polypropylene is a thermoplastic
distribution, storage, sale, and
encourage the consumers to buy polymer used
use

9. It might not have any
chemical reaction with food
Light weight material
Easy to carry
Less chances of oxygen
/water vapour transmition

10. Standardized
amount of nutrient
in the product.
It includes the
Nutritional value of
serving size, expiry
a consumable
date, manufacturing
product
date.
NUTRITIONAL
LABELING
also called
FOOD LABEL

12. The first and most important step to
effective financial planning is
developing and implementing a
budget.
Budget guides entrepreneurs at initial
level in creating a list of tangible items
such as equipment, inventory, etc. as
well as intangibles such as marketing,
labour, etc. for investment

13. INGREDIENTS COST (Rs.)
RAW INGREDIENTS 270
LABELLING 40
PACKING MATERIAL 60
LABOUR 75
TOTAL 445

14.  Is the innovative
technique used to
attract potential
consumers.
Poster used for marketing

15. Sensory evaluation of pulpy delite for self life
study
4.5
4
3.5
week 1
3
2.5 week 2
s
2 week 3
c 1.5
week 4
r 1
o 0.5
0
e Scores:-
Color Taste Aroma Texture 5-Excellent
s
Sensory characteristic of Pulpy Delite 4-Very Good
3-Good
*Scoring Test was used for Sensory Evaluation 2-Fair
1-Poor

16.  Microbial testing was done to study the shelf life
of pulpy Delite
 Pour plating technique was used.
 Microbial testing was done in the second week.
Following results were obtain after microbial
testing.
Dilution No. of Colonies
10-1 2-3
10-2 4-5

17. Dilution factor: 10-1 Dilution factor: 10-2

18. “An Apple a Day Keeps the Doctor away”
It was very hard task to make an innovative product. We tried
to modify the product available in the market with artificial
preservative by replacing it with natural preservatives. The
benefit of the product is it contained apple as a main
ingredient which is easily available in the market and good for
health.