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Today’s Task
Event: Today, I had planned to formulate ragi batter
How I felt it (initially before executing the actual task): I always love to deal with formulating innovative food and beverage products
Actual Task: Product formulation
What did I learn?
Ragi is one of the most commonly used millet in Indian cuisine. Finger millet or Ragi is a cereal widely consumed by the people of South India and many African countries. Ragi is native to the Ethiopian and Ugandan highlands and it can tolerate cool temperature. This project deals with the formulation of ragi better for preparing idli and dosas. Things to keep in mind at the time of formulation of ragi batter are fermentation of ragi batter and the proportion of ragi and urad dhal. Formulation and processing should be done with utmost care to give the product a longer shelf life without losing texture. Once the ingredients are collected then the ragi and urad dal are soaked in water, and the batter is prepared without preservatives and prepared according to the texture, colour, flavour, and taste. Then it’s stored at an ambient temperature for shelf life analysis.
Solution
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Outcome:
A ready to cook ragi better with a desirable texture and shelf life was formulated at Guires Food Research Lab, which can be used to prepare idlis and dosas.
You Tube:
https://youtube.com/shorts/ITLTCRazq20
What went well?
The product has a desirable texture since it was formulated after several trials. However, we would like to do further trials to study more about to improve the stability of the product.
What could I have done better?
I could have developed a better formulation as a next step with improvement in the shelf life of the product.