shelf life study

1. FOOD PRODUCT DEVELOPMENT
TOPIC
TO DEVELOP PRODUCT AND STUDY THE SHELF LIFE
OF NUTTITIOUS DOUBLE CHOCOLATE ALMOND
BISCOTTI

2. BY
SUBIYA .S. SHAIKH
SHEHNAZ.S. GODAD
OF
DR.BMN COLEGE OF HOMESCIENCE
(MATUNGA)
GUIDED BY
MRS. ANURADHA SHEKAR
2016-2017

3. DOUBLE CHOCOLATE
ALMOND BISCOTTI

4. INTRODUCTION
• BISCOTTI ALSO KNOWN AS CANTUCCINE ARE
ITALIAN ALMOND BISCUITS
• ORIGINATED IN PROTO
• REFFERED AS COOKIES CAKES OR AS BISCUIT
CAKE
• CAN BE CONSUMED WITH DRINKS
• ORIGINATED FROM THE LATIN WORD
BISCOCTUS MEANING TWICE BAKE.
• WHICH HELPS TO IMPROVE THE SHELF LIFE OF
THE PRODUCT

5. FUNCTIONAL FOODS

6. CINNAMON
STUDY OBSERVE MANY BENEFICIAL EFFECTS OF
CINNAMON IN PARKINSON DIABETES, BLOOD
AND BRAIN. IT HAS ALSO PROVEN TO HAVE
ANTIOXIDANT, ANTI INFLAMMATORY AND
ANTI CANCER PROPERTIES

7. ALMOND
• RICH IN FATS , FIBER, MINERALS
• USED FOR CONSTIPATION, RESPOTERY
DISORDERS, COUGH, HEART DISORDERS,
ANEMIA, IMPOTENCY & DIABETES
• GOOD FOR BRAIN, BONE HEALTH
REGULATION OF BLOOD PRESSURE & BOOST
ENERGY
• RESEARCH SHOW THAT ALMONDS DO
BENEFIT IN CVD & REDUCES DIABETES RISK

8. WHEAT & BESAN FLOUR
WHEAT FLOUR AND BESAN FLOUR WERE USED
AND COMBINED TO IMPROVE THE
BIOLOGICAL VALUE OF PROTEIN IN THE
PRODUCT

9. EGGS
• EGG WAS USED TO IMPROVE THE PROTEIN
CONTENT OF THE PRODUCT
• EGGS ARE A VERY GOOD SOURCE OF
INEXPENSIVE, HIGH QUALITY PROTEIN.
• THE WHITES ARE RICH SOURCES OF
SELENIUM, VITAMIN D, B6, B12 AND
MINERALS SUCH AS ZINC, IRON AND COPPER.

10. MODIFICATION
DARK CHOCLATE WAS USED INSTEAD OF NORMAL
CHOCLATE
AND
COCO POWDER WAS REPLACD BY UNSWEETNED COCO
POWDER
THIS HELPED TO REDUCE ARTIFICIAL SUGAR AND
CALORIES WICH IS A HEALTHY OPTION
• RESEARCH ASLO SHOW THAT CONSUMPTION OF DARK
CHOCLATE AND UNSWEETNED COCO POWDER
CONTAINS FLAVONOIDS WHICH HELPS IN PROTECTIVE
MODULATION OF BP, LIPID PROFILE, ACTIVATION OF
PLATELETS &SENSIVITY TO INSULINE
• IT ALSO BENEFITS IN CVD HEALTH & OXIDATIVE STREE

11. OBJECTIVE
• To standardize an innovative nutritious product
for consumer acceptance.
• To understand every step of entrepreneurship.
• To study the shelf life of the product using
sensory evaluation.
• To design a nutritional label.
• To make a cost effective product by better
budgeting.
• To select a packaging material.
• To market the product in an effective way.

12. METHODOLGY
METHOD OF PREPARATION
PRE –PREPARATION
ROAST ALMOND, CASHWENUT
↓
CUT ALMONDS, CASHWENUT, DARK CHOCLATE
↓
GRIND SUGAR
↓
MIX THE DRY INGREDIENTS
BESAN FLOUR, WHEAT FLOUR, SALT, CINAMON POWDER,
BAKING POWDER, BAKING SODA
↓
PLACE BUTTER PAPER IN TRAY

13. PROCEDURE
IN A BOWL BEAT EGG AND SUGAR TILL THE SUGAR MELTS
↓
ADD BUTTER & VANILLA ESSENCE
↓
ADD ALL THE DRY INGREDIENTS
↓
MIS WELL AND MAKE A DOUGH
↓
PLACE IN A TRAY WITH BUTTER PAPER
↓
BAKE AT 180 DEGREE CELCIUS FOR 20 MINS
↓
CUT THE BISCOTTI INTO SLICES
↓
PLACE THE SLICE IN TRAY & BAKE AGAIN FOR 10 MINS

14. STANDARDIZATION OF RECIPE
INGREDIENTS OF PRODUCTS
BEFORE
STANDARDIZATION
MIDA FLOUR
BESAN FLOUR
DARK CHOCLATE
UNSWEETNED COCO POWDER
EGG
ALMONG
CASHEWNUT
BUTTER
SUGAR
AFTER
STANDARDIZATION
WHEAT FLOUR
BESAN FLOUR
DARK CHOCLATE
UNSWEETNED COCO POWDER
EGG
ALMONG
CASHEWNUT
BUTTER
SUGAR

15. IT WAS OBSERVED THAT THE USE OF MAIDA
WAS GIVING AN OFF FLAVOUR AND TASTE IN
THE PRODUCT AND AS MAIDA IS NOT
CONSIDERED GOOD FOR HEALTH WE
DECIDED TO REMOVE MAIDA & REPLACE IT
WITH WHEAT FLOUR
IT WAS THEREFORE STANDARDIZED AGAIN BY
ADDING WHEAT FLOUR FOR BETTER TASTE
AND COLOUR

16. SENSORY EVALUATION FOR
STANDARDIZED RECIPE
SCORING TEST WAS DONE WITH THE HELP OF
SEMI -TRAINED PANELISTS. ATTRIBUTES
CONSIDERED WERE COLOR, TEXTURE, TASTE
AND AROMA WHICH WERE SCORED ON A 5
POINT SCALE, WHERE - 5 = EXCELLENT, 4 =
VERY GOOD, 3 = GOOD, 2 = FAIR, 1= POOR.

17. SENSORY EVALUATION FOR
STANDARDIZED RECIPE
3.7
3.8
3.9
4
4.1
4.2
4.3
4.4
4.5
DOUBLE CHOCLATE ALMOND BISCOTTI ( FIGURE 1)
DOUBLE CHOCLATE
ALMOND BISCOTTI (
FIGURE 1)

18. RESULTS AND DISCUSSION:
FROM FIGURE 1
IT CAN BE OBSERVED THAT TASTE AND FLAVOR OF
DOUBLE CHOCOLATE ALMOND BISCOTTI
SCORED VERY WELL AND COLOR AND TEXTURE
SCORED WELL. THUS THE PRODUCT HAD A
GOOD ACCEPTABILITY AND WAS FINALIZED
FOR A SHELF LIFE STUDY.

19. SENSORY EVALUATION FOR SHELF LIFE
STUDY
• TO STUDY THE SHELF LIFE OF DOUBLE
CHOCOLATE ALMOND BISCOTTI SENSORY
EVALUATION WAS CONDUCTED
• EVERY WEEK WHICH WAS DONE BY SEMI-
TRAINED PANEL MEMBERS(TOTAL NO.= 20).
• SCORING TEST WAS DONE WITH THE HELP OF
SEMI-TRAINED PANELIST.
• ATTRIBUTES TO BE CONSIDERED WERE TEXTURE,
TASTE , APPEARANCE, FLAVOR AND OVER ALL
ACCEBILITY WERE SCORED OUT OF 5 WHERE 5
= EXCELLENT, 4 = VERY GOOD, 3 = GOOD, 2 =
FAIR, 1= POOR.

20. SENSORY EVALUATION FOR SHELF LIFE
STUDY
FIGURE 2
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
WEEK 1
WEEK 2
WEEK 3
WEEK 4

21. RESULTS AND DISCUSSION:
FROM FIGURE 2
• IT CAN BE OBSERVED THAT THERE WERE MANY CHANGES
IN THE CHARACTERISTICS OF DOUBLE CHOCOLATE ALMOND
BISCOTTI AFTER SENSORY EVALUATION.
• DURING THE 1ST WEEK THE CHARACTERISTICS WERE
HIGHLY RATED.
• THE PRODUCT HAD GOOD TASTE, TEXTURE, FLAVOR,
APPEARANCE AND OVERALL ACCEBILITY.
• THERE WERE NO CHANGES NOTICED UNTIL 3RD WEEK
WHICH WAS IN THE TEXTURE.
• IN THE 4TH WEEK THERE WERE CHANGES IN TASTE AND
FLAVOR.
• THERE FORE THE PRODUCT WAS FINALLY LABELED AS BEST
BEFORE 1 MONTH FROM THE DATE OF PACKAGING

22. NUTRITIONAL LABEL
A NUTRITIONAL LABEL WAS DESIGNED FOR THE
PRODUCT .IT CONSIST OF INGREDIENTS,
NUTRITIONAL INFORMATIONAL (NUTRITION FACTS) ,
NET WEIGHT OF THE PRODUCT, PACKAGING DATE,
EXPIRY DATE, PRICE, HEALTH BENEFITS OF EATING
THE PRODUCT ETC.
THIS HELPS TO ENHANCE THE PRODUCT SELL BY
INNOVATION FOR FOOD MARKETING AND TO
ATTRACT THE CUSTOMERS

23. NUTRITIONAL LABEL

24. PACKAGING MATERIAL
POLYPROPYLENE
• It is also known as polypropylene,
• It is a thermoplastic polymer
• used in a wide variety of applications including
packaging and labeling, textiles, stationary and
reusable containers, etc.
• It is tough and flexible, often opaque.
• It has a good resistance to sunlight, air, relative
humidity.
• During Processing of polymer, Antioxidants (Vitamin E)
are added to avoid degradation.
• The main idea to use this packaging material is
because it is cost-effective and as resistant to other
sources.

27. BUDGETING
INGREDIENTS PRICE (RS)
ALMONDS 130
CASHEWNUT 120
DARK CHOCLATE SLAB 80
BESAN 150
SUGAR 60
WHEAT FLOUR 35
BUTTER 40
EGG 52
UNSWEETNED COCO POWDER 250
BAKING SODA 5
BAKING POWDER 5
VANILLA ESSENCE 10
PACKAGING 200
LABEL 50
TOTAL 1187

28. • TOTAL 41 PACKETS WERE MADE AND SOLD
• THE COST FOR PRODUCTION WAS RS 1187/-
• PER PACKET PRICE WAS RUPEES 35/-
• AFTER SELLING THE PRODUCT TOTAL
AMOUNT COLLECTED WAS 1435/-
• OUT OF WHICH PROFIT WAS RS 248/-

29. CONCLUSION
• THUS WE CAN CONCLUDE THAT DOUBLE
CHOCLATE ALMOND BISCOTTI IS NUTRITIOUS
AND HEALTHY
• ITS IS RICH IN CALCIUM, ENERGY AND PROTEIN
• IT HELPS PREVENT CANCER AND CVD
• IT IS EASY TO PREPARE AND HAS A GOOD SHELF
LIFE
• IT CAN BE CONSUMED BY ANY INDIVIDUAL
• AND WE GAIN A GOOD AMOUNT OF PROFIT
FROM IT

30. THANK YOU