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