Links

  The Engaged University

  Courses
   » Dietetic Internships
   » FAMR 492
   » FSHN 381
   » FSHN 451/452
   » High School Senior
      Projects

  Project Highlights
   » Produce an Athelete
   » Hand Washing Video
   » Dairy Food Product
      Development

   » Hand Washing Song

Engaged Instruction


Links

   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, 2009

Students were challenged to let their creative juices flow to develop two new and innovative dairy products geared towards senior citizens.  Students could also use calcium fortified orange juice, passion-orange, guava, passion-orange-guava nectars and synthetic or processed fibers in their creations.  Both products needed to follow these requirements:

  • Meet the appropriate serving size guidelines for their product, not exceeding 50% over the reference amount
  • Be considered “high” in calcium, according to the FDA definition of the nutrient content claim of providing at least 20% or more of the daily value for calcium per reference amount
  • Include sufficient soluble or insoluble fiber to be considered “high” in fiber, according to the FDA definition of the nutrient content claim of providing at least 20% or more of the daily value for fiber, or at least 5 grams per reference amount
  • Contain about 200 calories (give or take 30 calories)
  • Have a desirable taste, texture and appearance that appeals towards the senior population
  • Be new and innovative
The first product needed to be a unique flavored, high fiber yogurt that has not been previously sold in commercial super markets.  Students were given a basic homemade yogurt recipe* to follow and adapt:

Homemade Yogurt Recipe

Ingredients:
1 gallon 2% milk
1 cup (8 ounce) starter yogurt with live active cultures
Optional:
4 tablespoons powdered milk (only if a firmer yogurt is desired)
Sugar

Instructions:

  1. Sterilize all containers and lids in a pot of water. Boil covered for 10 minutes and turn off heat and leave covered until ready to be used.
  2. Add milk to a heavy bottomed pot and place on stove on medium heat. If desired, add powdered milk and sugar at this stage-add slowly to milk, mixing thoroughly to incorporate.
  3. Heat milk to 185-195°F, stirring frequently-do not boil.
  4. Cool milk down to 110-122°F. Place covered pot in a cold water bath with ice to speed up cooling. Remove any “skin” that has formed at the surface.
  5. Place 1 cup of cooled milk in a clean bowl and add starter yogurt. Mix well to incorporate.
  6. Add starter culture mixture to the remainder of the cooled milk in the pot. Mix thoroughly to ensure culture is dispersed throughout-Stir gently as to not incorporate too much air as it will slow culture fermentation.
  7. Fill milk mixture into sterilized individual cups. Cover with lid.
  8. Do not stir or agitate yogurt once poured.
  9. Incubate at temperature indicated by yogurt maker instructions or incubate in a cooler filled with warm water. Water temperature should be between 122-130° F and should be filled so the bottom of the lid is above the water.  Close cooler to maintain water temperature between 110-122°F.
  10. Incubation should take around 3-4 hours until the yogurt is set. Check by gently tilting the cup to see if it has set to a firm custard-like consistency.
  11. Once set, refrigerate immediately to stop fermentation. Yogurt should keep for 2-3 weeks in the refrigerator.

Serve chilled-Enjoy!

*Homemade yogurt recipe compliments of Mia Inoshita, RD of Meadow Gold Dairies, Honolulu, HI.

The second dessert needed to contain at least two or more of the following dairy products that altogether comprise more than 50% of the total weight of the dessert:

    • Skim milk
    • Low fat large curd cottage cheese
    • Fat free sour cream
  • Groups were allocated a maximum of $15 to purchase additional ingredients
Students prepared presentations and provided background information 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 (PDF):
Yogurt Recipes (PDF):
Dessert Recipes (PDF):
Group 1

Boom-Choc-a-locka Yogurt Recipe

Carrots & Cottage Cheese Delight Recipe
Group 2 Fruit & Vegetable Yogurt Recipe Wontastic Dessert Recipe
Group 3 Chocolate Hazelnut Yogurt Recipe Berry Dairy Crumble Recipe
Group 4 Li Hing Mui Yogurt Recipe Pineese Bon Bons Recipe
Group 5 Strawberry Green Tea Yogurt Recipe Dairy Dessert Fruit Sushi Recipe
Group 6 Azuki Bean Yogurt Recipe Creamy Dream Dessert Recipe
Group 7 Kinako Flavored Yogurt Recipe Dairy Dango Recipe
 

 

Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z
Email: new@ctahr.hawaii.edu

 
 
   


© 2011 Cooperative Extension Service | Terms of Access and Use | Questions or comments about this site? Contact Webmaster

••••• Updated July 28, 2016 •••••

University of Hawaii at Manoa Department of Human Nutrition, Food & Animal Sciences Department of Family & Conusmer Sciences Cooperative Extension Service Nutrition Education for Wellness Home