DEVELOPMENT OF NUTRITIONALLY ENRICHED FOOD

PRODUCT FOR DIABETIC PATIENTSAMIGO COOKIES

Presented by-

Khan Farogh

Thakur Mehroush

Soman Jaspreet Kaur

Kamble Nivedita

DR. BMN COLLEGE OF HOME SCIENCE(MATUNGA, SNDT)

Guided By:

Mrs. Anuradha Shekar

HOD, Food Science and Nutrition

INTRODUCTION

Cookies are round shaped popular sweet biscuit like thing which is famous world wide

They are made up of various flours, nuts, chocolate, etc

It is often served in snacks or with coffee/tea.

It has a very high consumer acceptability.

Amigo cookies are made up of different flours, oats, nut and honey which is a natural sweetener.

To design a nutritional label

To assess the quality of the product

To study the shelf life of the product by sensory evaluation.

To study marketability.

To make the product cost effective.

To understand entrepreneurship

skills.

To select the appropriate

packaging material for the product.

To develop an innovative nutritious

product for consumer

acceptance

OBJECTIVES

STANDERDIZATION

Ingredients; wheat flour, Maida, dark chocolate, sugar, Cashewnut, ragi flour, flaxseeds, raisins, baking powder, honey, salt & butter.Feed back; cookies were hard to break & the taste wasn’t up to the expectations.

Ingredients; Wheat flour, ragiflour, oats, honey, hazel nuts, white butter, pinch of salt, baking powder, raisins, flaxseeds & dark chocolate chips Feed back; cookies tasted less sweet and that the flavor of the wheat flour is quite dominating and the after taste was slightly bitter.

Ingredients; wheat flour, ragiflour, oats dark chocolate chips, honey, hazel nuts, white butter, baking powder and flax seedsFeed back; cookies tasted better this time & were well accepted by the evaluators.

First attempt:

Second attempt:

Third attempt:

STANDERDIZATION

First attempt:Ingredients; wheat flour, Maida, dark chocolate, sugar, Cashewnut, ragi flour, oats, flaxseeds, raisins, baking powder, honey, salt & butter.Feed back; cookies were hard to break & the taste wasn’t up to the expectations.

Second attempt:Ingredients; Wheat flour, ragi flour, oats, honey, hazel nuts, white butter, pinch of salt, baking powder, raisins, flaxseeds & dark chocolate chips Feed back; cookies tasted less sweet and that the flavor of the wheat flour is quite dominating and the after taste was slightly bitter.

Third attempt:Ingredients; wheat flour, ragi flour, oats, dark chocolate chips, honey, hazel nuts, white butter, baking powder, cocoa powder and flax seedsFeed back; cookies tasted better this time & were well accepted by the evaluators.

SIGNIFICANT INGREDIENTS OF AMIGO COOKIES

HazelnutDark chocolate

Wheat flour

Oats

Honey

Flaxseeds

Sensory Evaluation For Standardization Of AMIGO COOKIESScore card

Name:

Date:

Time:

Instructions:1. Samples of cookies are placed in front of you, please evaluate the sample by its characteristics like taste, color, texture,

shape, flavor, etc.

2. Taste the sample for mouthful and flavor.

3. Score the sample by its most preferred characteristics between 1 to 5 on the scale

1= unsatisfactory, 2= fair, 3= average, 4= good, 5= excellent

CHARACTERISTICS SCORE

TasteColorShape

CrunchinessFlavor

taste color shape crunchiness flavor overall0

0.5

1

1.5

2

2.5

3

3.5

4

Sensory evaluation of Amigo Cookies

day1day7

characteristics

scor

e

STANDARDIZED RECIPEINGREDIENTS AMOUNT

Wheat Flour 10 gms

Flax Seeds 1/4th tsp

Ragi Flour 1/4th tsp

Oats 10 gms

Dark Chocolate Chips To taste

Honey 10 gms

Hazel Nuts 2 gms

White Butter 5 gms

Baking Powder 1/4th tsp

Cocoa Powder 1/4th tsp

METHODIn a bowl add butter, wheat flour, oats, ragi flour, cocoa powder, flax seeds, hazel nuts and baking powder.

Mix all the ingredients properly.

After the batter is ready, make a ball and give it a shape of cookie.

Cut the chocolate in very small cube shapes.

After cutting the chocolate, place the chocolate to both the sides of the cookie.

Grease the oven tray and place cookies on it and bake it on 150 degree Celsius for about 15 minutes

BUDGETING

• Budgeting was carried as per 25 Packet

• Each packet contain 30 gms of product

• S.P.= 30 Rs/-

• C.P.= 23 Rs/-

• P= 7 Rs/-

INGREDIENTS PRICE

Raw material 458

Packaging material 60

Labelling 36

travelling 100

electricity 30

Labor 10

total 694

PACKAGING

Polyethylene sheets and butter paperwas used for double packaging so as to avoid air contamination.

It is cost effective Easily transportable

LABELLING & NUTRITION LABEL

2

3