Mouth freshner with added advantage

1. BY HUMA KHAN AND DHRUVI MALDE
TYFSN
Under the guidance of
Mrs. Anuradha Shekhar

2.  Mukhwaas- mukh means mouth and waas means
smell
 Mukhwaas is a colorful Indian and Pakistani after
meal snack which helps to aid digestion and
freshen the breath
 Nutrifresh Mukhwaas – Enriched with flaxseeds
acts as a digestive aid and helps in lowering
cholesterol

5.  Dates ladoo failed to appeal due to its texture
and appearance
 Strawberry sauce by using pepper and
strawberry idea failed due to its seasonal
availability and high cost
 Then mukhwas was made using fennel seeds,
dried dates, dhana dal, etc.
 Reason to choose the product was to provide
small quantity with better quality product

6. Ingredients Amount (gms)
Fennel seeds 20
Dried dates 20
Dhana dal 20
sugar 20
Betel leaves 3-4leaves
Jethi madh powder 1 tbsp
menthol ½ tspn
katha 2 gms
Kashmiri sugandhi 1 tbsp
Chanothi paan As per rerequired
chunna ½ tube

7.  Cut dried dates and betel leaves.
 Soak katha for overnight.
 Heat sugar in water till it dissolves.
 Add chuna and katha in sugar water.
 Add all the ingredients in water except kashmiri
sugandhi and menthol. Mix it well and sundry for
10 days.
 After drying add kashmiri sugandhi and menthol
to it

8. Figure no.1:
The product
made from
10gms of
flaxseeds
was accepted
more than
5gms of
flaxseeds

9. Scores:-
5-Excellent
4-Very Good
3-Good
2-Fair
1-Poor
Sensory Characteristics
S
c
o
r
e

11. Enclosing a
product for
distribution,
storage sell
and use.
Polypropyle
ne was used.

12.  To inform the consumer about the
nutritional properties of a food.

13. Ingredients price
Raw ingredients 103
Labor 25
Gas 25
Electricity 50
Packaging 5
Label 20
Total 288 Rs for 40 packets

14.  A pamphlet was chosen
for marketing and mouth
to mouth publicity was
used for promoting the
product
 In Dr. B.M.N. College of
home science.
 Few costumers were
attracted and the product
was sold within two days

15. From figure, It can
be observed that
color remained
constant for 4
weeks, texture
remained constant
for 2 weeks and
there was a slight
decline in texture,
aroma and taste
after 2 weeks.
Sensory Characteristics
S
c
o
r
e

16.  Less quantity but good quality
product
 Better alternative to traditional
sweets or different kinds of
mukhwaas