New and Innovative Dairy Desserts

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??