Manufacturing and Quality Control of Quinoa Chocolate Slice
Verified
Added on 2023/06/09
|11
|2744
|449
AI Summary
This analysis details the manufacturing, quality control processes along with a detailed description related to the product. A compliance requirement for the product has also been designed to meet the standard statutory requirement.
Contribute Materials
Your contribution can guide someone’s learning journey. Share your
documents today.
RUNNING HEAD: FOOD PROCESSING FOOD PROCESSING 1
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
RUNNING HEAD: FOOD PROCESSING EXECUTIVE SUMMARY Food processing technology can be extremely critical and very challenging. Further there are a lot of nutritional and process related components that needs to be adhered to. In the current scope of analysis, manufacturing and processing of a quinoa chocolate slice has been taken into consideration. The analysis details the manufacturing, quality control processes along with a detailed description related to the product. A compliance requirement for the product has also been designed to meet the standard statutory requirement. 2
RUNNING HEAD: FOOD PROCESSING Table of Contents EXECUTIVE SUMMARY.............................................................................................................2 Introduction......................................................................................................................................4 Product Description & Functions....................................................................................................4 Product Specification & Formulation..............................................................................................4 Process Description.........................................................................................................................5 Process flow diagram.......................................................................................................................5 HACCP Program.............................................................................................................................6 Sensory evaluation / consumer tests................................................................................................6 Shelf Life Determination.................................................................................................................7 Cost/price determination..................................................................................................................7 Storage conditions...........................................................................................................................8 Packaging Technique and packaging material................................................................................8 Nutritional label andHealth Star Rating........................................................................................9 Conclusion.......................................................................................................................................9 Reference Lists..............................................................................................................................10 3
RUNNING HEAD: FOOD PROCESSING Introduction A new product introduction in the market requires analysis of the product with its descriptionandfunctions,technologyandformulationprocessdescriptionandnutritional labeling(Fellows, 2009). In the current analysis a Quinoa rich chocolate bite will be produced of size 25g will be manufactured. The nutritional value and other technical aspects of the product will be attended to. Product Description & Functions The new product that will be introduced will be a chocolate bite that is manufactured from quinoa. The product will be enriched with vitamins, fiber along with other nutritional elements that will provide source of vegan protein. The key ingredient of the product will include quinoa, vegan friendly protein powder, puffed quinoa, dried berries, and crushed dry roasted almond, coconut nectar, pre-biotic and cacao powder. The dark chocolate slice will be kept in the fridge and the slice will cannot be kept at the room temperature. Though there are a number of vegan products available in the markets today, however most products contain non-vegetarian component (Mensitieri, Di Maio, Buonocore, Nedi, Oliviero, Sansone & Iannace, 2011). This is the only vegan product which has included flavors of berry and almonds with coconut. It will be highly being preferred for health conscious vegan individuals. The USP of the product will be its flavor, which includes uniqueness of taste with being vegan. Product Specification & Formulation The quinoa chocolate slice will include ingredients such as Tri-Color Quinoa (500 g) and macro Quinoa Flakes (200 g) will provide rich source of vegan protein. The water (3 cups) in the slice will be used for making the mix to get it ready of baking. Water will provide the base, which can allow ingredients to get mixed. Water will provide source of basic minerals to the slice. The baking powder (2 Tsp) is a type of soda and it will be used so that the slice can be baked easily. Bondi Protein (200 g), which is a chocolate protein powder, will be used as another protein substitute and for providing additional calories.Niulife Organic Coconut Syrup(80 ml) will provide energy from the vital vitamins contained in it.Nature’s Way Cacao Powder (2 Tsp) will be included for providing flavor and energy. Nature’s Way Probiotic powder (2 Tsp) will provide a boost for immunity and this component will not reflect any taste in it. Premium Choice Antioxidant Berry (50 g) will provide additional flavor to the chocolate slice and include the 4
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
RUNNING HEAD: FOOD PROCESSING fruity flavor. This content is high in antioxidant properties and is also a rich source of vitamins. Mix Hemp Delight 68% Dark Vegan Chocolate (200 g) will provide flavor to the chocolate slice and also add to enrich the taste. Vegan dark chocolate has high and rich antioxidant properties. The process undertaken in order to manufacture the chocolate slice will include mixing of the components one by one and then gradually adding the baking powder. The baking powder will help raise the chocolate slice a bit and provide it the toughness.The temperature used to bake the slice will be 200 C in oven for 1 hour. After baking in trays the chocolate slices will be allowed to cool and then packed and kept in refrigerated conditions. Process Description The chocolate slice will be manufactured using high technical processes(Hodgkins, Barnett, Wasowicz-Kirylo, Stysko-Kunkowska, Gulcan, Kustepeli, Akgungor, Chryssochoidis, Fernández-Celemin, genannt Bonsmann & Gibbs, 2012). An industrial based process coupled with technology will be used for preparing of the product. In a dry mixer all contents described in proportion will be poured. All the dry components of the product will be mixed as per their weights that have been discussed above. Post mixing of the various components, water will be added in a separate roller, in this stage the whole component will be mixed to form into a paste. The paste once mixed in a uniform manner will be laid down in a tray of specific shapes. Once such shapes are laid down in the tray, the entire batches of tray will enter the baking section. In the baking oven, the temperature will be at 200 C, with no pre-heating allowed. The components will be baked for an hour and then the ready-made chocolate slices will be packed and sent into refrigeration, after the cooling process. Process flow diagram The processes that will be undertaken for the product will be laid down as given below; 5
RUNNING HEAD: FOOD PROCESSING Figure1: Process Flow Diagram HACCP Program The HACCP program is aimed at managing of food safety that is addressed through quality control of biological, chemical and physical hazards present in raw materials. All the raw materials present will initially be tested. The plant will have a Critical Control Point (CCP) for the HACCP plan critical limits. Such procedures will be established especially for coconut syrup. Monitoring and evaluation procedures for such hazard monitoring will be conducted extensively so as to prevent any presence of hazards in the finished product. Ingredient such as coconut syrup can cause allergic reactions or food intolerance. The various protein powders is also considered a part of the plan HACCP (§120.7(e)) as it might be sensitive for some individuals and cause allergic food reactions. All these ingredients will be displayed in the packaging such that persons allergic to it are aware of the facts related to the product. Sensory evaluation / consumer tests A suitable sensory test to be conducted for the new productwhich is designed according to Standard ISO 8589:2007 E procedures (Meurant, 2012). In the first part of the experiment for 6 Arranging & sorting of components Quality Check and control Mixing components in right proportions given Adding Water to form into a paste Placing mixture into trays for Baking Baking at 200 C for 1 hour in Oven Cooling of the Slice & Quality Check Packaging & Placing into Cartons Distribution
RUNNING HEAD: FOOD PROCESSING sensory evaluation, sweetness, acidity, aroma of the product that was filled in glass jars with hermetic closing, cooling and storage procedure. In order to analyse the product’s quality, percent of dry matter at 20 C, total acidity, pH levels was determined for the purpose of chemical and quality control procedure (Pierson, 2012). The color matter was determined by use of tristimulus colorimeter. The food was determined to have interesting food properties due to the presence of its sensory properties, such as acidic, sweetness along with biologically accepted nutritional composition. Consumer test was conducted to determine acceptability of the product, as samples of the chocolate slice was distributed amongst five consumers. The respondents were told regarding the purpose of the test, 3 out of 5 customers reverted that the samples were acceptable. However, during extreme heat conditions, the chocolate slice became soft was appropriate to eat. Hence, the chocolate slice had to be kept refrigerated until consumption. Shelf Life Determination The estimated shelf life of the products will be similar to other commercially available products in the market (Hough, 2010). The estimated shelf-life of the chocolate slice will be 365 days in refrigerated conditions. The refrigerated temperature will be between 0 C to 4 C. Most of the raw materials that are used in the products consists of dried products hence is expected to have a longer shelf life. Cost/price determination A detailed cost structure to manufacture the productis given below, which will be used to determine the production at pilot scale for 100 kg/day - 1000 kg/day (Balasubramaniam & Farkas, 2008). 7
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
RUNNING HEAD: FOOD PROCESSING Primary IngredientsAmount used in recipe Cost to buy Healthy Way - Tri-Colour Quinoa, 1kg500g3.99 Macro Quinoa Flakes 500g200g2.99 Water3 cups 1 Tsp Baking powder, 100g2 Tsp4.99 Bondi Protein Co - Vegan Chocolate Protein Powder, 1kg200g49.99 Niulife Organic Coconut Syrup, 300 ml80ml13.99 Natures Way Cacao Powder 250g2 Tsp6.99 Nature’s Way Probiotic powder 250g2 Tsp5.49 Premium Choice Antioxidant Berry Mix 250g50g8.99 Hemp Delight 68% Dark Vegan Chocolate 250g200g7.99 Analysing the costs of approximate 1 kg of the mixture of product will be provided $105.99 by adding all raw material costs(Robertson, 2009). For the production process, an approximate cost $25 can be ascertained. Using quality checks and all other considerations has been included in the calculation. Therefore, for 1 unit of the product which will be of 25 grams, a total of $130.99 will be divided by 1.20 kgs. The final product price will be $1.09, hence the product will be priced at $1.00 for mass production as there will be processing in batches. Storage conditions Thesuitablestorageconditionsduringdistributionandmarketingwillbeunder refrigerated condition of 0 C to 4 C at the maximum (Karmas & Harris, 2012). Packaging Technique and packaging material The packaging of the product will be in small cupcake recyclable papers and stored in a n airtight container which will be sealed (Lelieveld, Holah & Napper, 2014). The product will have an attractive image of health charts depicting the high health value that is to be derived from the product. 8
RUNNING HEAD: FOOD PROCESSING Nutritional label and Health Star Rating The Health Star Rating includes a front-of-pack labeling system that depicts the overall nutritional profiling of the packaged food (Alberini, Lichtenberg, Mancini & Galinato, 2008). It encompasses a standard way to compare with other products in the category. The below depicted chart includes nutritional labeling of the product. Table1: Nutritional Information Nutritional Information -GF,V Quinoa Chocolate Bites Serving size :25g AveragesPer ServingPer 100gHealth Star Rating Energy114 kJ456 kJ5 stars Calories27 cal108 cal4 stars Protein0.6 g (2.4%)2.4 g5 stars Carbohydrates3.1 g (12.3%)12.4 g4 stars Sugar1.2 g4.8 g4 stars Fat1.3 g (5.2%)5.2 g4 stars S/Fat0.7 g2.8 g3 stars Fibre1.2 g4.8 g5 stars Sodium26 mg104 mg3 stars Conclusion The product will have latest taste and best kind of packaging which will allow ready acceptability of the product. The pricing of the product is also very attractive, thus this product has capability to gain immense consumer favoritism. 9
RUNNING HEAD: FOOD PROCESSING Reference Lists Alberini, A., Lichtenberg, E., Mancini, D., & Galinato, G. I. (2008). Was it something I ate? Implementation of the FDA seafood HACCP program.American Journal of Agricultural Economics,90(1),28-41.Retrievedon30thSeptember2018,from https://academic.oup.com/ajae/article-abstract/90/1/28/163611 Balasubramaniam, V. M., & Farkas, D. (2008). High-pressure food processing.Food Science and Technology International,14(5), 413-418. Retrieved on 2ndOctober 2018, from http://journals.sagepub.com/doi/abs/10.1177/1082013208098812 Fellows, P. J. (2009).Food processing technology: principles and practice. Elsevier. Retrieved on8thOctober2018,fromhttps://books.google.co.in/books? hl=en&lr=&id=t4ykAgAAQBAJ&oi=fnd&pg=PP1&dq=food+processing+&ots=xfnvoA lkSW&sig=ecqfCPrYxgdIQDJ5FGhcn98KvD0#v=onepage&q=food %20processing&f=false Hodgkins, C., Barnett, J., Wasowicz-Kirylo, G., Stysko-Kunkowska, M., Gulcan, Y., Kustepeli, Y., Akgungor, S., Chryssochoidis, G., Fernández-Celemin, L., genannt Bonsmann, S.S. and Gibbs, M (2012). Understanding how consumers categorise nutritional labels: a consumer derived typology for front-of-pack nutrition labelling.Appetite,59(3), 806-817. Retrievedon20thSeptember2018,from https://www.sciencedirect.com/science/article/pii/S0195666312002747 Hough, G. (2010).Sensory shelf life estimation of food products. Crc Press. Retrieved on 5th October 2018, from https://www.taylorfrancis.com/books/9781420092943 Karmas, E., & Harris, R. S. (2012).Nutritional evaluation of food processing. Springer Science &BusinessMedia.Retrievedon4thOctober2018,from https://books.google.co.in/books? hl=en&lr=&id=ipOrBgAAQBAJ&oi=fnd&pg=PT24&dq=food+processing+&ots=e8hu3 n2E_b&sig=0XDgHZQcCZOi9D2uF5hsJhgTRKg#v=onepage&q=food %20processing&f=false 10
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
RUNNING HEAD: FOOD PROCESSING Lelieveld, H. L., Holah, J., & Napper, D. (Eds.). (2014).Hygiene in food processing: principles andpractice.Elsevier.Retrievedon3rdOctober2018,from https://books.google.co.in/books?hl=en&lr=&id=Qf- iAgAAQBAJ&oi=fnd&pg=PP1&dq=food+processing+&ots=LhfzZyrBOs&sig=Puh1zc b6yrA9jv4bF0VAHSHhpyk#v=onepage&q=food%20processing&f=false Mensitieri, G., Di Maio, E., Buonocore, G. G., Nedi, I., Oliviero, M., Sansone, L., & Iannace, S. (2011). Processing and shelf life issues of selected food packaging materialsand structures from renewable resources.Trends in Food Science & Technology,22(2-3), 72- 80.Retrievedon6thOctober2018,from https://www.sciencedirect.com/science/article/abs/pii/S0924224410002190 Meurant, G. (2012).Food processing and nutrition. Elsevier. Retrieved on 19thSeptember 2018, fromhttps://books.google.co.in/books? hl=en&lr=&id=myuBeotAJz8C&oi=fnd&pg=PP1&dq=food+processing+nutrition+labell ing&ots=fWXGR5kUOP&sig=eeDrLZNe4UITzDmzzd7Q7cQiEAA#v=onepage&q=foo d%20processing%20nutrition%20labelling&f=false Pierson, M. D. (2012).HACCP: principles and applications. Springer Science & Business Media.Retrievedon13thSeptember2018,fromhttps://books.google.co.in/books? hl=en&lr=&id=8- _iBwAAQBAJ&oi=fnd&pg=PR9&dq=HACCP+program&ots=D6j6U7KZJB&sig=ZeL QWjot4WO_-Ns5rfnvYjupNzY#v=onepage&q=HACCP%20program&f=false Robertson, G. L. (2009).Food packaging and shelf life: a practical guide. CRC Press. Retrieved on 7thOctober 2018, from https://www.taylorfrancis.com/books/e/9781420078459 11