SOYA RAGS LADU

Presentation By:

Radhika Desai

Bhakti Chaubal

Gayatri Deshpande

Samruddhi LumanT.Y.BSc (FSN)

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

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

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

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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