creation of high calcium products. introduction goal: to design 3 food products containing 300+mg...
Post on 22-Dec-2015
214 Views
Preview:
TRANSCRIPT
IntroductionGoal:
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
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
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
Nutrient Analysis of Banana Yogurt Pie
Nutrition FactsServing Size 250g (8.82 oz)
Calories 212Total Fat 36g (6%)
Total Carbohydrate 34g Protein 11g
Calcium 384 mgWater 79%
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
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
Nutrient Analysis of Corn Chowder
Nutrition FactsServing Size 475g
Calories 430Total Fat 8g (12%)
Total Carbohydrate 68gProtein 25g
Calcium 342 mgWater 42%
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
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
Nutrient Analysis of Palchinke
Nutrition FactsServing Size 362g
Calories 370Total Fat 20g (31%)
Total Carbohydrate 31gProtein 17g
Calcium 395mgWater 40%
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
top related