Phase 3

DEVELOPMENT OF NEW PRODUCTS

Preparado por
JADER MARTINEZ C.C 1113622394
EDNA ROCIO SOLANO C.C 1113648417
CARLOS EDUARDO VELASQUEZ C.C 1112101021
LEIDI JOHANA MURILLO PINILLO C.C 1006204890
LINA VANESSA CASAÑAS LEMOS

GRUPO
216005_3

PRESENTADO A
ZAIN SANCHEZ

UNIVERSIDAD NACIONAL ABIERTA Y A DISTANCIA UNAD

CEAD PALMIRA
ESCUELA DE CIENCIAS BÁSICAS TECNOLOGÍA E INGENIERÍA
19/09/2019

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 INTRODUCTION

According to the innovation of cassava modified starch which is an excellent product that
is constituted by carbohydrates and other components, in the present work is incorporated
from the formulation, sensory evaluation and diagram flow in which the processes in the
which is our energy drink as is the YUCBULL.

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 OBJECTIVES

Overall objective:

 Design a product to innovate with the highest standards of quality and normativity.

Specific objective:

 Create the Yucbull product formulation.

 Design a flow chart to identify critical control points.

 Propose a test of sensory evaluation to measure, analyze and interpret consumer

reactions to the new product.

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 1. Describe a formulation of the new food product idea selected in Phase 1. The
formulation should take into account that the percentage of each component
(raw materials, consumables, and additives), and must be supported by a
secondary source of information to ensure their use (Codex Alimentarius,
NTC, Books, etc.).

Nutrition Facts
-) Information is currently not available for this
Serving Size 1 Can (12 fl. nutrient.
oz./355mL)
Servings Per Container * Percent Daily Values are based on a 2,000
1 calorie diet. Your daily values may be higher or
Amount Per Serving lower depending on your calorie needs:**
** Percent Daily Values listed below are intended
for adults and children over 4 years of age.
Foods represented or purported to be for use by
infants, children less than 4 years of age,
pregnant women, or lactating women shall use
the INVIMA that are specified for the intended
group provided by the FDA.
Calories 160cal
% Daily Value
Total Fat 0g 0% Calories: 2,000 2,500
Sodium 150.0 6.0
Total Carbohydrate 40g 13% Total Fat Less than 65g 80g
Sugars 39.0 Sugars
Protein1g Sat. Fat Less than 20g 25g
Niacin140.0 Niacin
Cholesterol Less than 300mg 300mg
Cavasssa starch 55 g 15%
Vitamin B6 360.0 Sodium Less than 2400mg 2400mg
Vitamin B12 120.0
Pantothenic Acid 70.0 Pantothenic Acid Potassium 3500mg 3500mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

Calories per gram:
Fat 9 •Carbohydrate 4 •Protein 4

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FORMULATION

RAW MATERIAL PERCENTAGE

Carbonated water 70%
Sugar 14.9%
Passion fruit 18,75%
Apple pineapple 61.25%
Ginseng 0,05%
CMC 0.10%
Colorant 0.23%
Water + cassava starch 4.95%

resolution 4150 of 2009 of Invima.

technical norm ntc colombiana 947-1 - ICONTEC Store

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Design flow diagram of the process of preparation of the product selected in
Phase 2.

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 PRIMARY MATTER
RECEPTION.

WEIGHIN
G

CONDITIONING OF RAW MATERIAL

water FRUIT
carbonation

depuration SCALDING

pasteurization depulped

cooling
STORAGE

STORAGE

mixed

addition of sugar

STORAGE

packing

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 2. Propose a test of sensory evaluation to measure, analyze and interpret
consumer reactions to the new product.

Sensory taste test format

Date:
Full name:
Birt date:_________ Gender:_____
Occupation: ____________________

Process:

A sensory test will be carried out so that you can relate the flavors you perceive through
the sense of taste and smell, but blindfolded, without using the sight, so that you can
only relate what you perceive with those senses, to describe the Type of Taste and
smell of each of the samples. for this you must give a qualification of the following way
Good, regular, bad.

evaluation scales
Taste: 1: sweet 2: simple 3: amargo
Textura: 1: very viscous 2: average viscosity 3: little viscous
Odor: 1: Good 2: regular

Submissive Assigne code Taste Texture odor

drinks

Yucbull 242

Redbull 857

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Monster 512

Energy 479

this test is a good option because it is determined if yucbull has good acceptability
before the competition, it allows us to determine its taste, smell and texture of the
product

3. Description of the possible potential consumer.

This drink is a good option for high performance athletes to recover energy, students and people
in common. It is focused so that its consumption is an option for people over 4 years of age, of
any sex, in addition to restoring lost energy is a good product to quench thirst. It is recommended
to only take three cans a day of 350 ml

- Your target audience is youth among 18

- People of 30 years who practice sports are even widened by their benefits offered by the brand,
extending to workers.

Gender:
It can address both genders. There is not one consumer that predominates more than the other.

Social class and income:

Most of its consumers belong to a middle and high social class because the price of the drink is
high.

Geography:
It is basically aimed at urban contexts where there is a hectic lifestyle, where people need to do
many things at once. Within that context, we have parties, discos, beaches for the sports that are
practiced in them.

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Psychographic aspects:
(Lifestyle). YUCBull consumers value freedom, like to be relaxed, avoid worries, like to go out
and have fun, drink drinks
-They like independence, get involved in activities that suppose pleasure, take on challenges such
as adventure sports.

-They like to travel, to know different places.

. They are people who look for sensations different from the routine because some are
hyperactive or because they are "relaxed" they need an energizer to fulfill their activities or the
drink is in itself a stimulus for their senses, as if it were a liquor. Those who consume the drink
regularly with a utilitarian purpose, are people who seek to maximize their time and perform to
meet academic expectations.

4. Select the most appropriate package for the new product.

The packaging with which you want to count is that which can be used to ingest the
Drink in different segments comfortably. Unlike most of the energizers that come in the
can, what you are looking for is a container that can be sealed after making the opening
of it and also be quite light because the purpose of this specific client is to ingest the
product to perform some sport, therefore to its convenience is ideal that the handling of
this is practical and can be taken to any place without risk of spillage.
in this case we propose a vacuum packed energy drink in a liquid bag, it is a flexible
package in terms of ergonomics, and now we find different shapes and sizes that
facilitate grip, for example, for athletes who use them while doing activities physical

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5. Propose the design of a label for the new product.

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6. Submit the regulations in force for the new product

 decreto 2229 de abril 12 de 1994

 codex alimentarius
 NTC 926
 NTC1582

 NTC1582 (Esta norma establece los emulsificantes, estabilizantes y espesantes

permitidos en la industria alimenticia y los requisitos que deben cumplir los
mismos).

 RESOLUCIÓN 719 DE 2015 (documento donde se establece la clasificación de

alimentos para consumo humano de acuerdo con el riesgo en salud pública.)

 PROYECTO DE LEY No. DE 2008 (Proyecto de ley que prohíbe la venta de

bebidas energizantes a menores de edad )

 NTC 6066 (Esta norma establece los requisitos y los ensayos que deben cumplir
el almidón nativo de yuca (Manihot esculenta Crantz) destinado para
procesamiento ulterior en la alimentación humana)

 NTC1582 (This standard establishes the emulsifiers, stabilizers and thickeners

allowed in the food industry and the requirements that they must meet).

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 RESOLUTION 719 OF 2015 (document establishing the classification of foods for
human consumption according to public health risk.)

 PROYECTO DE ACT No. OF 2008 (Bill prohibiting the sale of energy drinks to
minors)

 NTC 6066 (This standard establishes the requirements and tests to be met by
native cassava starch (Manihot esculenta Crantz) intended for further processing
in human food)

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