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Today’s Task
Event: Today, I decided to formulate High Fiber Biscuits
How I felt it (initially before executing the actual task): I always love to handle projects that deal with the development of innovative food products.
Actual Task: Product formulation
What did I learn?
High-fibre biscuits are a blend of finger millet or ragi, wheat, foxtail millet, little millet and natural sweeteners. High-fibre biscuits are in high demand, for consumers nowadays prefer healthier snack options. Things to consider at the time of high-fibre biscuit formulation include getting the proper crumb structure, balancing the taste of millets, and baking. Achieving the proper crumb structure and balancing the taste of multiple millets are the most challenging parts of formulating a high-fibre biscuit. The biscuits were formulated once all the ingredients were collected, including ragi, wheat, foxtail millet, little millet and natural sweeteners. The biscuits were stored at an ambient temperature for shelf-life analysis.
Solution
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Outcome:
A ready to eat high fibre biscuit using millets was formulated at Food Research Lab(FRL). The product had excellent sensory characteristics.
You Tube:
https://youtube.com/shorts/UZj9YhTboRQ
What went well?
The product turned out well since it was formulated after many trials. We would like to do further trials to study more about improving the texture of the product.
What could I have done better?
A better formulation with an improved texture could have been carried out.