creation of high calcium products
DESCRIPTION
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 - PowerPoint PPT PresentationTRANSCRIPT
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Creation of High Calcium Products
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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
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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
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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
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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%
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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
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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
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Nutrient Analysis of Corn Chowder
Nutrition FactsServing Size 475g
Calories 430Total Fat 8g (12%)
Total Carbohydrate 68gProtein 25g
Calcium 342 mgWater 42%
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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
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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
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Nutrient Analysis of Palchinke
Nutrition FactsServing Size 362g
Calories 370Total Fat 20g (31%)
Total Carbohydrate 31gProtein 17g
Calcium 395mgWater 40%
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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
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QUESTIONS?