soya rags ladu ppt
DESCRIPTION
Shelf life studyTRANSCRIPT
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SOYA RAGS LADU
Presentation By:
Radhika Desai
Bhakti Chaubal
Gayatri Deshpande
Samruddhi LumanT.Y.BSc (FSN)
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Dr. BMN College of Home Science (Matunga, SNDT)
Guided By:
Mrs. Anuradha ShekarHOD, Food Science and Nutrition
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CONTENTS
• Introduction
• Objective
• Materials & Method
• Results
• Discussion
• Conclusion
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Objective:
• to develop entrepreneur skills
• standardise a Galactogogue
• study the shelf life of the product
• to observe marketability of the product & consumer preference
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Standardized Recipe:
Ingredients Amount
Soya flour 100 gms
Ragi flour 100 gms
Jaggery 100 gms
Ghee 75 gms
Dry coconut 25 gms
Gingelly seeds 25 gms
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Method:
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Sensory Evaluation:
CHARACTERISTICS MARKS (Out of 5)
Colour 4.6
Flavour 4.4
Texture 4.7
Taste 4.7
Appearance 4.8
Total (Out of 25) 23.2
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Packaging & Storage:
• poly-propylene, gaze 100 was used
• Total 48 packets were made, each containing 6 ladu’s, net weight 250 grams
• Two packets were reserved for sensory evaluation and 46 packets were sold within a week
• They were stored in a cool place
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Costing:Total input in making 48 packets
Amount Cost (Rs)
Ragi flour 3kg 126
Soya flour 3kg 180
Dry Coconut 750gm 90
Pure Ghee 2.5kg 550
Jaggery 3kg 120
Gingelly Seeds 750gm 70
Packaging material (label, stapler, Cello tape, Plastic bag)
- 33
Gas - 50
Labour - 150
Total 13699
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Budgeting:
Parameter Cost (RS)
Total input in making 48 packets (Rs) (A) 1369
Cost per packet 35
Total revenue generated after selling 46 packets (Rs) (B)
1610
Total profit generated (B-A) buy selling 46 packets (Rs)
241
Profit per packet (Rs) 5.24
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Nutritional label:
SOYA RAGS LADOO’
Nutritive value App. composition(per piece)Soya:10 gm Energy value:152kcalRagi:10gm Protein : 4.99gmJaggery:10gm Fat : 8.3gmDry coconut:2.5gm carbohydrates:63.8gm Gingerly seeds:2.5gmGhee:8.3 gm
NET WT:250gm PKD:10/1/2011Price : 35.00 BEST BEFORE: 15 days
Store in air tight container
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Results:
00.5
11.5
22.5
33.5
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Asse
ssm
ent S
cale
Characteristic
Sensory Evaluation
Day 1
Day 7
Day 15
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Assessment Scale:5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 – Poor
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Conclusion:
• gave us an opportunity to develop entrepreneur skills
• selection & standardization of a product
• bulk preparation along with packaging, budgeting, Costing & marketing strategy
• analyse shelf life of the product by sensory evaluation.
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