Tech4Serve: Extend the Shelf Life of Protein Rich Peanut Burfi

The Food Business Solutions

EXTEND THE SHELFLIFE OF PROTEIN RICH PEANUT BURFI

ABOUT THE COMPANY

Tech4Serve & Mithaas

Tech4serve was established in 2011 as a premier innovation driven establishment in creating and launching promising food and beverage experiences. It works across food & hospitality industries and help build their dreams. From providing clear, strong & tactical strategies to helping new brands establish, Tech4serve is a complete solution for developing ideas, nurturing them to their full potential and making the dreams come to life.

Mithaas is a first of its kind outlet catering to customers from various backgrounds. The traditional Indian sweet shop cum restaurant is an experience in itself. Mithaas always wants to innovate and yet maintain the original flavour of traditional Indian food with primary focus on quality, hygiene and affordability. Customer satisfaction is the primary driving factor for us at Mithaas.

Email your solution in PDF format to [email protected]

Deadline 8 August 2020

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REWARDS

Job Offer with Package: 2-2.5 LPA

Top Performers

Rank

Name

Points

Rewards

Certificates

Punjabi University

400

Job Offered at Tech4Serve

PROBLEM STATEMENT:

Groundnut is a rich and economic source of protein and other micronutrients. Products based on groundnut, such as burfi, may be highly useful in alleviating protein malnutrition in developing countries. As sweet items are highly relished by children, especially products like groundnut burfi is gaining an international market in recent years owing to its delicious taste, flavour, texture and nutritional value to the consumers.

To promote burfi as an export commodity in other nations, a shelf life of at least 45 days is required. The shelf life of burfi is about 7–10 days at room temperature. One of the ways to increase the shelf life is by decreasing aw below 0.7 where microbial growth is retarded. However, this adversely affects the texture of the product. Additions of chemical preservatives like potassium sorbate, sodium metabisulphite, potassium metabisulphite and sorbic acid etc. may extend the shelf life of burfi. However, it has several adverse effects on the human health. 

How to extent the shelf life without affecting the consumer’s health ? 

 

PRODUCT DESCRIPTION:

1 kg of groundnut powder was roasted with continuous mixing. The final temperature of the roasts was allowed to rise upto 120 degree Celcius. The roasts were allowed to cool to 100 degree Celcius, and condensed milk (500 g), milk powder (37.5 g) dissolved in water (200 mL), sugar (750 g) and cardamom powder (12.5 g) were added and mixed thoroughly. The mixtures were again heated separately till the temperature reached 96–98 degree Celcius and poured into aluminum trays, rolled to a thickness of 2-3 cm, allowed to cool and cut into slabs. Each piece of groundnut burfi weighed 30 g (approx), and four such burfies were packed in 5 X 5 inch pouches . The samples were stored under ambient temperature (15–34 degree Celcius) conditions.

 

DELIVERABLES:

  • What is your idea to extend the shelflife of protein rich peanut burfi ? 
  • Explain in details the preservation technique that your idea involves and how it’s going to extend the shelf life to 45-50 days ? 
  • How it is going to the prevent growth of foodborne microbes and chemical changes over 45-50 days ? 
  • Explain how your idea ensure food safety for consumer’s health ?
  • Describe how your idea could be feasible to the company ?

 

 

GRADING OF THE SUBMISSIONS:

Your ideas would be graded on the following parameters:

  • Clarity
  • Creativity
  • Innovation
  • Feasibility

 

REWARDS: 

  •      Job offer to Top Performer. 

  •      Top performer certificate. 

 

JOB PROFILES OF TOP PERFORMERS:

  (1) Quality Control Executive

  (2) Production Executive

 

ELIGIBILITY FOR THE CHALLENGE:

       ·   Anyone from Food Science/ Food Technology background.

 

INSTRUCTIONS FOR THE SUBMISSION:

  • The solutions should be submitted in the English language only.
  • The solutions must be submitted in the pdf format only within of 10-15 pages ( the solution must be specific).