Food Product Development Shamrock Soup Mechnikoff Yogurt Gelatin Carrot Cake

1. Food Product DevelopmentShamrock SoupMechnikoff Yogurt GelatinCarrot Cake

2. Outline • Objectives • Products available • Product #1: Shamrock Soup • Product #2: Yogurt Gelatin • Product Development • Nutrition Information • Sensory Evaluation • Product #3: Carrot Cake • Product Development • Nutrition Information • Sensory Evaluation

3. Objectives • Develop one product for an elderly (60+) population that has at least 400 kcal per serving. • Develop two products that are appealing to a young adult population. • Each product must have 300 mg or more of calcium per serving. • Use one or more of the provided dairy products in each formulation. • One product must use one dairy product as the main ingredient (>50% of the composition).

4. Other Available Products: Calcium-fortified orange juice Passion-orange nectar Guava nectar Passion-Orange-Guava nectar Guava-orange nectar Mango-orange nectar Available Dairy Products: Skim milk Plain low fat yogurt Low-fat large curd cottage cheese Fat-free sour cream Which products did we use?

5. Product Development #1: Shamrock Soup • Targeted for an older population • Final formulation (for 5 servings): • Butter (35 g) • Celery (55 g) • Carrot (73 g) • Yellow Onion(70 g) • Nonfat Skim Milk (1190 g) • Chicken Bouillon (10 g) • Split Peas (190 g) • Canned Spinach (116 g) • Ground Nutmeg (2.2 g) • Medium Grain rice (uncooked) (180 g) • Did not quite meet kcal requirement • Sensory evaluation: mostly negative

6. Product Development #2: Why yogurt gelatin? • A refreshing gelatin dessert with sweetened yogurt gelatin and a decorative layer of orange juice gelatin that adds color and a hint of fruity taste

7. Development of yogurt gelatin

8. Yogurt Gelatin: Final Formulation Final Formulation: Nonfat Yogurt – 2 cups (472 g) Gelatin – 3 packs (25 g) Ca fortified orange juice – 3 cups (318 g) Sugar – 100 g Vanilla extract – 1 tsp

9. Yogurt Gelatin: Nutrition Facts Serving size – 226 g Calories – 210 Sodium – 65 mg (3%) Total carbohydrate 44 g (15%) Sugars – 41 g Protein – 9 g Ca – 30% Vitamin C – 90 %

10. Yogurt Gelatin: Sensory Evaluation by a Young Adult Population (n=6)

11. Product Development #3: Carrot Cake • Reduce fat in a popular dessert while retaining moisture by replacing vegetable oil with fat free sour cream! • Top with a delectable, creamy frosting with the delicious taste of cream cheese and the goodness of yogurt!

12. Development of Carrot Cake

13. Carrot Cake: Final Formulation MIX TOGETHER: All-purpose flour 122 g Ground Cinnamon 2 g Baking soda 7 g Ground Nutmeg 0.5 g Salt 4 g Ground Cloves 0.5 g Hydrobind Carrot Fiber 35 g IN A SEPARATE BOWL, CREAM UNTIL SMOOTH: Granulated sugar 230 g Vanilla extract 6 g Eggs 114 g Fat-free Sour Cream 366 g COMBINE TWO MIXTURES; MIX IN SHREDDED CARROTS Shredded carrots 190 g Divide the batter evenly into two 8” round baking pans that have been greased with PAM spray. Bake in a preheated 325F oven for 32 minutes. Cool. Making frosting: BLEND IN A FOOD PROCESSOR: Low-fat Plain Yogurt 200 g Cream Cheese 200 g Powdered Sugar 100 g Chill frosting for at least 2 hours. Frost one cake, stack second cake on top, frost, serve.

14. Carrot Cake: Nutrition Facts

15. Carrot Cake: Sensory Evaluation by a Young Adult Population (n=6)

16. Questions?

17. Thank you!