A STUDY ON CONSUMERS

ACCEPTABILITY OF -NUTRI-BALLS

Presented by:Tehsin Aga and

Anuradha Shekhar

Dr. BMN College of Home Science

INTRODUCTION Nutri-ball is a ladoo, an Indian

sweet. Targeted to all the age groups. Quinoa a new cereal is added to

check its acceptability.

OBJECTIVES• To develop an innovative and healthy product. • To standardize the product by sensory evaluation.• To learn the various entrepreneurship skills. • To design a nutritional label. • To identify a cost effective packaging material. • To study the shelf life of the product by sensory evaluation. • To understand the marketing and budgeting aspects of the

product. • To design a nutritive rich and healthy product to see its

marketability and consumer acceptance.

STANDARDIZED RECIPEINGREDIENTS

BEFORE STANDARDIZATION

AMOUNTS

AFTER STANDARDIZATION

AMOUNTS

Quinoa 10gm 10gmOats 15gm 20gmWheat flour 15gm 15gm

Bengal gram flour 15gm 15gmSemolina 5gm 10gmSugar 10gm 10gmFat 20gm 10gm

SCORE CARDNAME:DATE:TIME:INSTRUCTION: Taste the given food product and evaluate it for various sensory attributes. Rinse your mouth before with water before tasting.

1)poor2)fair3)good4)Very good5)excellent

SHAPE MOUTHFEEL TASTE COLOR TEXTURE OVERALL IMPACT

METHOD OF PREPARATION

Grind quinoa and roast all the flour separately.

Roast all the flour in ghee

Add cashews and raisins and

sugar

Mix all the ingredientsMake small balls

SENSORY EVALUATION OF BEFORE AND AFTER STANDARDIZATION

PACKAGING MATERIAL

• POLYPROPYLENE• Cost-effective and has

resistant to other sources• Normally tough and

flexible, often opaque• Good resistance to

sunlight, air, relative humidity

NUTRITION LABEL

Shelf Life Study

BUDGETING

MATERIALS AMOUNTS (Rs)Quinoa 350Ghee 240Wheat flour 15Bengal gram flour 25Semolina 10Sugar 25Oats 60Cashew nuts 35Raisins 30Plastic packets 15 Nutritional label 8

Total 813

THANK YOU