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FSHN 381: Experimental Foods
Product Development of New & Innovative Dairy Desserts
Fall, 2010

Students were challenged to let their creative juices flow to develop two new and innovative dairy products geared towards senior citizens. Each dessert needed to contain at least two of the four following dairy products that together comprise more than 50% of the total weight of each dessert, whereby both desserts utilize all four dairy products:

  1. Acidophilus milk
  2. Lowfat large curd cottage cheese
  3. Fat free sour cream
  4. Lowfat yogurt

Calcium fortified orange juice, guava nectar and synthetic or processed fibers were also available to include 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
  • Contain about 200 calories
  • Have a desirable taste, texture and appearance that appeals towards the senior population
  • Be stable in the refrigerator
  • Groups were limited to a budget of $15 to purchase additional ingredients that were not already available in the lab
  • Be new and innovative

Students prepared presentations explaining the 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 received from their sensory evaluation forms.

Presentations (PDF):
Group 1
Group 2
Group 3
Group 4
Group 5
 

 

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

 
 
   


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