SATTU SOYA BISCUIT – ITS CONSUMER ACCEPTABILITY AND SHELF LIFE Presented by – Ms. Nilam Ghadge And Anuradha Shekhar Dr. B. M. N. College Of Home Science, 338, R.A. Kidwai Road, Matunga, Mumbai - 400 019
SATTU SOYA BISCUIT – ITS CONSUMER ACCEPTABILITY
AND SHELF LIFEPresented by –
Ms. Nilam Ghadge And Anuradha Shekhar
Dr. B. M. N. College Of Home Science, 338, R.A. Kidwai Road, Matunga, Mumbai -
400 019
Word biscuit means “twice cooked”
Hard or crisp dry baked flour based food products
Easy to store, carry and useful in long journeys
Sattu Soya Biscuit contains Sattu (Roasted chana flour), Soya chunk flour, Amchoor, Gingelly seeds and Jaggery
INTRODUCTION
Higher protein diets are associated with higher HDL cholesterol and lower BMI and waist circumference in U.S. adults (Stefan M Pasiakos, 2015)
Partly replacing meat protein with soya protein alters insulin resistance and blood lipids in post menopausal women with abdominal obesity (Monique Nielen, 2014)
Dietary sesame seeds and sesame lignans increase not only vitamin E but also vitamin K concentration in a rat tissue (F. Hanzawa, 2013)
To develop a new nutritious product
To see standardization
of product
To access the shelf life study of product by doing sensory
evaluation
To understand the packaging material
To develop Nutrition Label
To learn about Budgeting Aspects
OBJECTIVES
• Non - crisp covering, undercooked
FE-PACK
• Sogginess, overcooked
FESTA
• Well accepted
SATTU-SOYA BISCUITES
MATERIALS & METHODOLOGY
Roasted Chana Flour Powder (SATTU) Refined flour Nutrella Soya Chunk Flour Jaggery Amchoor powder Baking soda Gingelly Seeds Edible oil
INGREDIENTS
1st Attempt- High Sattu content than refined & soya chunk flour2nd Attempt- Refined flour content lower than Sattu & soya chunk flourFinal Product- Sattu, soya chunk flour, & refined flour in same ratio
VARIATIONS
FINAL STANDARDIZE RECIPEIngredients Amounts(gm)
Sattu 10
Refined flour 10
Soya chunk flour 10
Jaggery 15
Amchoor powder 2.5
Gingelly seeds 2.5
Baking powder 2 pinch
Edible Oil 2.5ml
STANDARDIZE RECIPE
METHODGrind the roasted chana as well as soya chunk flour separately into a
fine powder
Take jaggery in a bowl & mash it
properly
Add the three flours in to the jaggery and mix it well
Add amchoor powder, baking
soda &oil
Mix it again, add sufficient water
and knead it into a soft dough
Keep the dough in a moist muslin cloth
for 15 minutes
Make small balls out of the dough
and roll into a thin sheet
With the help of a cookie cutter give
shapes to the biscuit
Place the given biscuits onto a
greased baking tray
Keep it for baking in an oven at 100`C
for 30 minutes
Take the tray out and let it cool for 5
minutes
SCORE CARD Name: Date: Time:
INSTRUCTIONS: Taste the product and evaluate it out of 5 for the given characteristics Rinse your mouth before with water before tasting.
SENSORY EVALUATION FOR STANDERDISED SATTU SOYA BISCUITES
5 4 3 2 1
Very Good Good Average Fair Unsatisfactory
Characteristics
1 2 3 4 5
TasteFlavorAppearanceTextureOverall impact
1ST SENSORY EVALUATION
Taste Flavour Appearance Texture Overall Impact
00.5
11.5
22.5
33.5
44.5
Chart Title
2ND SENSORY EVALUATION
Taste Flavour Appearance Texture Overall Impact
3.2
3.4
3.6
3.8
4
4.2
4.4
Day 1 Day 4
BUDGETINGINGREDIENT
NAMETOTAL AMOUNT
(GMS)COST
SATTU 200 80Refined flour 200 16
Soya Chunk Flour 200 40Jaggery 300 18
Amchoor powder 50 34Gingelly Seeds 50 12Baking Powder 5 2
Edible oil 15 3Label Print outs 6 30Bioxially oriented poly propelene
50 30
Labour - 60Electricity - 60
Total 325
Budgeting was carried out as per 30 packets.Each packet contain 30 gms of product
Biaxially Oriented Poly propylene (BOPP)
BOPP(GAZE- 50) Easy to coat, print and
laminate Opaque, tough & flexible Good resistance of
sunlight, air and relative humidity
PACKAGING
Nutrition facts labels tell you about the nutrition of a particular product
Includes serving size, calories per serving and amount of various nutrients contained in the product
Manufacturing Date, Expiry Date, Net Weight and Price in Nutrition Label
LABELLING
Sattu Soya biscuits had very good consumer acceptability
Cost effective Good shelf life Good amount of Nutrients Further can be modified for diabetic patient by adding
artificial sweetners instead of Jaggery
CONCLUSION
Thank you