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Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


FSHN 381: Experimental Foods
Product Development of New & Innovative Dairy Desserts
Fall, 2008

Students were challenged to let their creative juices flow to develop two new and innovative desserts made from dairy products geared towards senior citizens.  Students could also use calcium fortified orange juice, passion-orange, guava, passion-orange-guava, guava-orange and mango-orange nectar in their creations. 


Specific guidelines were given to the students regarding each of their dessert creations:

  • Must contain at least two of the following dairy products as the main ingredients (>50%):
    • Skim milk
    • Plain low fat yogurt
    • Low fat large curd cottage cheese
    • Fat free sour cream
    • Acidophilus milk
  • Should contain about 200 calories per serving
  • Should contain enough calcium to be classified as “high” in calcium, according to the FDA nutrient content claim definition, or at least 20% of the daily value per reference amount customarily consumed
  • Should contain enough fiber to be classified as “high” in fiber, according to the FDA nutrient content claim definition, or at least 5 grams per reference amount customarily consumed
  • Dishes should be new & innovative
  • Have a desirable appearance, taste and texture
  • Groups were allocated a maximum of $20 to purchase additional ingredients

Students prepared presentations and provided background information on calcium, fiber, on their chosen dairy products and development of their desserts.  They presented their desserts to various individuals whom participated in taste-testing their products. Students gauged if their products were acceptable through feedback recieved from their sensory evaluation forms.

Presentations (Powerpoint):
Recipes (PDF):


Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


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