The Final Product

Project Outline

The plant-based protein snack product’s purpose is to offer a sweet but nutritious snack to sell to the target group of teenagers, more specifically girls.

The sensory properties of my ‘Hunni Hearts’ include having the appearance of a little heart-shaped protein ball that is coated in a pink/red outer layer made of raspberry powder to make it suit the heart shape. The texture is soft enough to allow it to form a shape and not crumble apart. The smell is sweet from the dates, and slightly chocolatey from the unsweetened cocoa powder used. The taste is sweet and chocolatey, almost like brownie batter.

The physical properties of my ‘Hunni Hearts’ include a brown colour for the actual heart, but a pink/red outer layer from the dehydrated raspberries. The shape is in the form of a love heart no bigger than a 50-cent coin. The viscosity is rather thick as it sticks together in a semi-solid form that has little elasticity; however, it stretches a little. The texture is rather dense considering it is a small portion containing the dense main ingredient of dates.  

The main plant-based protein used in my product are the hemp seeds, and the functional food ingredient are the chia seeds. Hemp seeds are rich in healthy fats and fatty acids essential for the human body to function. Being the main protein source, they are extremely high in protein for muscle growth and repair, as well as being high in vitamin E, calcium, magnesium and iron to name a few. Chia seeds are a functional food as this ingredient has many benefits. They are packed full of antioxidants which fight the production of free radicals in your body; furthermore, they are full of fibre, assisting in healthy digestion as well as feeding the healthy bacteria in your gut. They also contain protein and fatty acids, and lower the risk of heart disease, high blood sugar and chronic inflammation. They are truly a super food! 

The functional property in my recipe is the caramelisation of the shredded coconut. In one cup of coconut, there are 5g of sugar, so the caramelisation process is easily done without the addition of extra sugar. With the help of a teaspoon of coconut oil, I added the shredded coconut to a saucepan and allowed the shreds to caramelise as the natural sugars in the coconut began to caramelise and the shreds slowly browned from the application of heat. The coconut changed colour from white to golden brown after the caramelisation process was complete, and then were added into the rest of the mixture. 

Work In Progress