Creation of High Calcium Products

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

QUESTIONS?