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Creation of High Calcium Products

Creation of High Calcium Products. Introduction. Goal: To design 3 food products containing 300+mg calcium per serving using any of the following Meadow Gold dairy products: yogurt, skim milk, cottage cheese, sour cream , acidophilus milk, and/or fortified orange juice

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Creation of High Calcium Products

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  1. Creation of High Calcium Products

  2. Introduction Goal: • To design 3 food products containing 300+mg calcium per serving using any of the following Meadow Gold dairy products: • yogurt, skim milk, cottage cheese, sour cream, acidophilus milk, and/or fortified orange juice • To produce healthy products possessing characteristics that are appealing to consumers ___________________________________________ • Sensory Evaluations were completed by 6 volunteer panelists

  3. Product 1 Banana Yogurt Pie • Goal: To create a freezable dessert that could be commercially produced to be bought and served • Major Dairy Ingredient (>50%): Yogurt

  4. Results & Discussion • Trial 1 Sensory Results (without vegetable gum): • Texture: 50% creamy / 50% icy • Flavor: 100% sour • Overall: 50% like /50% dislike • Trial 2 Sensory Results (with vegetable gum): • Texture: 83% icy • Flavor: 83% sour • Overall: 67% like / 17% dislike / 16% undecided • Further Improvement: • increase gum concentration to decrease the iciness

  5. Nutrient Analysis of Banana Yogurt Pie Nutrition Facts Serving Size 250g (8.82 oz) Calories 212 Total Fat 36g (6%) Total Carbohydrate 34g Protein 11g Calcium 384 mg Water 79%

  6. Product 2 Corn Chowder • Goal: To create a product for older adults, taking into consideration taste and texture appeal for the age group of 60 and above. • Major Dairy Ingredients: Skim Milk and Cottage Cheese

  7. Results & Discussion • Trial 1 Sensory Results – Young Adults: • Flavor: 83% not spicy • Overall: 100% like • Trial 2 Sensory Results – Older Adults: • Flavor: 83% not spicy • Serving size: 100% too large • Overall: 83% like • Further Improvements: • increase seasonings (pepper, cayenne and thyme) • decrease potatoes to reduce serving size

  8. Nutrient Analysis of Corn Chowder Nutrition Facts Serving Size 475g Calories 430 Total Fat 8g (12%) Total Carbohydrate 68g Protein 25g Calcium 342 mg Water 42%

  9. Product 3 Palchinke (Crepe) • Goal: To create a uncommon recipe for a high calcium breakfast that can be made fairly easily and that all ages would consume. • Major Dairy Ingredients: Yogurt and Cottage Cheese

  10. Results & Discussion • Sensory Results: • Flavor (sourness): 67% not sour / 33% sour • Flavor (sweetness): 67% not sweet / 33% sweet • Overall: 67% like / 17% dislike / 17% undecided • Further Improvement: • increase sweetness with sugar and/or fruit • decrease watery texture of filling by draining fruit prior to addition or by use of dried fruit instead

  11. Nutrient Analysis of Palchinke Nutrition Facts Serving Size 362g Calories 370 Total Fat 20g (31%) Total Carbohydrate 31g Protein 17g Calcium 395mg Water 40%

  12. Conclusion • Requirements for all three products where met • Further improvement could be made on each of the three products • Overall most products were found appealing to the evaluators/ consumers

  13. QUESTIONS?

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