CLIENT
MANGODI
OUR ROLE
We redefined fast-casual loyalty
Today’s Task
What We did Today?
Mangodi
Event: Today, I thought of working on the formulation of Mangodi
How I felt it (initially before executing the actual task): I always love to formulate nutritious innovative food products.
Actual Task: Product formulation
What did I learn?
The Mangodi formulated at Food Research Lab is made with a batter of soaked Bengal gram and sprouted horse gram. They are available as plain or flavoured. While the plain variant allows for versatility in the preparation of the final dish, the flavoured one has spices added to it before drying. Mangodi cannot be consumed as such; they have to be deep fried, sautéed in a little oil, dry roasted or cooked in curries before consumption. The size and composition of mangodi depends on personal choice; some prepare mangodi from whole chickpeas or use Bengal gram. After adding the required ingredients, the mangodi are given a shape, and dried in an oven.
Solution
What I did Today
Image 1
Image 2
Image 3
Outcome:
A ready to cook mangodi was formulated in Guires FRL, which can be cooked in curries, roasted or fried before consumption.
You Tube:
https://www.youtube.com/shorts/EbufGcGo7w4
What went well?
The product turned out well since it was formulated after several trials. However, we would like to conduct further trials to improve product stability.
What Could I have done better?
An improved formulation could have been carried out with extended shelf life.
Testimonials
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
