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New and Innovative Dairy Desserts

New and Innovative Dairy Desserts. Anna Khamsing Nick Leonard Beth Saunders. Overview. Purpose Ingredients Requirements Calcium Osteoporosis. Lactose Intolerance Dairy Products Our Recipe Sensory Evaluation. Purpose.

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New and Innovative Dairy Desserts

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  1. New and Innovative Dairy Desserts Anna Khamsing Nick Leonard Beth Saunders

  2. Overview • Purpose • Ingredients • Requirements • Calcium • Osteoporosis • Lactose Intolerance • Dairy Products • Our Recipe • Sensory Evaluation

  3. Purpose • Conceptualize and develop two new and innovative dairy based desserts

  4. Ingredients • Meadow Gold dairy products • Meadow Gold nectars and calcium fortified orange juice • Basic baking ingredients

  5. Experiment Requirements • Use at least two different dairy products • ≈200 calories per dish • High in calcium and fiber • Maximum of $20.00 worth of additional ingredients

  6. Calcium • The most abundant mineral in the body • Stored in the bones, teeth, blood, muscle, intracellular fluid

  7. Functions • Muscle contraction • Facilitates the sending of messages through the nervous system • Secretion of hormones and enzymes • Structure

  8. Calcium Recommendations • Adequate Intake (AI) recommendation:1200 mg/d for adults over the age of 50 *In this age bracket, a food must contain at least 240 mg per serving to be considered high in calcium.

  9. Osteoporosis • Osteo=bones • -porosis= porous • A disorder characterized by porous bones • Are you at risk? • Aging process • Inadequate intake or poor absorption of calcium • Gender/ethnicity

  10. Lactose Intolerance • What is it? • Characterized by the body’s inability to break down the milk sugar lactose • What causes it? • Lactase deficiency • Occurs naturally • Genetics, ethnicity • Injury or disease

  11. Lactose Intolerance • Symptoms • Nausea • Bloating • Gas • Diarrhea • Treatment • Diet • Lactase Enzyme

  12. Acidophilus Milk • Low-fat or skim milk cultured with Lactobacillus acidophilus • Probiotic = “Friendly” or “good” bacteria • Varieties

  13. Sour Cream • Cream cultured with a lactic acid producing bacteria: Streptococcus lactis • May also be made with food-grade acid: “acidified sour cream” • Fat content varies Uses Dips Condiments Soups Sandwiches Main Dishes Desserts

  14. Recipe Concept • Chocolate Basil Pudding with Balsamic Reduction • Innovative Qualities • Unique flavor combination • Provides nutritional benefits

  15. Our Ingredients • Skim Milk • Yogurt {plain, low-fat} • Fibersol-2 • Additional Ingredients • Instant Chocolate Pudding • Basil • Balsamic Vinegar • Sugar (Brown/White)

  16. Experimental Challenges • Creating a recipe that would meet all of the nutrition requirements • Marrying flavor with texture

  17. Recipe (Makes Four Servings) • Chocolate Basil Pudding • 1 bunch of basil leaves (about 2 cups loosely packed leaves) • 2 cups skim milk • 1 package instant chocolate pudding • 1 ½ cups plain low-fat yogurt • 2 Tbsp Fibersol • 4 tsp white sugar • Balsamic Reduction • ½ cup balsamic vinegar (reduced to approx. ¼ cup) • 1 tsp brown sugar

  18. = 4

  19. Questions??

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