New and Innovative Dairy
Desserts
Anna Khamsing
Nick Leonard
Beth Saunders
Overview

Purpose

Lactose Intolerance

Ingredients

Dairy Products

Requirements

Our Recipe

Calcium

Sensory Evaluation

Osteoporosis
Purpose

Conceptualize and develop two new and
innovative dairy based desserts
Ingredients



Meadow Gold dairy
products
Meadow Gold nectars
and calcium fortified
orange juice
Basic baking
ingredients
Experiment Requirements
Use at least two different dairy products
 ≈200 calories per dish
 High in calcium and fiber


Maximum of $20.00 worth of additional
ingredients
Calcium
The most abundant mineral in the body
 Stored in the bones, teeth, blood, muscle,
intracellular fluid

Functions
Muscle contraction
 Facilitates the sending of messages
through the nervous system
 Secretion of hormones and enzymes
 Structure

Calcium Recommendations

Adequate Intake (AI) recommendation:1200 mg/d
for adults over the age of 50
*In this age bracket, a food must contain at least 240 mg per
serving to be considered high in calcium.
Osteoporosis
Osteo=bones
 -porosis= porous
 A disorder characterized by porous
bones
 Are you at risk?

◦ Aging process
◦ Inadequate intake or poor absorption of
calcium
◦ Gender/ethnicity
Lactose Intolerance

What is it?
◦ Characterized by the body’s
inability to break down the
milk sugar lactose

What causes it?
◦ Lactase deficiency
 Occurs naturally
 Genetics, ethnicity
 Injury or disease
Lactose Intolerance

Symptoms
◦
◦
◦
◦

Nausea
Bloating
Gas
Diarrhea
Treatment
◦ Diet
◦ Lactase Enzyme
Acidophilus Milk
Low-fat or skim milk cultured
with Lactobacillus
acidophilus

Probiotic = “Friendly” or
“good” bacteria


Varieties
Sour Cream
Cream cultured with
a lactic acid
producing bacteria:
Streptococcus lactis
 May also be made
with food-grade acid:
“acidified sour
cream”
 Fat content varies

Uses
Dips
Condiments
Soups
Sandwiches
Main Dishes
Desserts
Recipe Concept

Chocolate Basil Pudding with
Balsamic Reduction

Innovative Qualities
◦ Unique flavor combination
◦ Provides nutritional benefits
Our Ingredients
Skim Milk
 Yogurt {plain, low-fat}
 Fibersol-2
 Additional Ingredients

◦
◦
◦
◦
Instant Chocolate Pudding
Basil
Balsamic Vinegar
Sugar (Brown/White)
Experimental Challenges
Creating a recipe that would meet all of
the nutrition requirements
 Marrying flavor with texture

Recipe

(Makes Four Servings)
Chocolate Basil Pudding
◦ 1 bunch of basil leaves (about 2 cups loosely packed
leaves)
◦ 2 cups skim milk
◦ 1 package instant chocolate pudding
◦ 1 ½ cups plain low-fat yogurt
◦ 2 Tbsp Fibersol
◦ 4 tsp white sugar

Balsamic Reduction
◦ ½ cup balsamic vinegar (reduced to approx. ¼ cup)
◦ 1 tsp brown sugar
=4
Questions??
Sensory Evaluation of a New and Innovative Dairy Dessert
Directions: Please take a moment to sip some water and rate the appearance of the dessert in
front of you by marking the box under the description which best represents your reaction.
Appearance
Dislike Very
Much
Dislike
Moderately
Neither Like Nor
Dislike
Like Moderately
Like Very Much
Comments:____________________________________________________________________
______________________________________________________________________________
Please continue to rate the following characteristics of the dessert in the same manner.
Texture
Dislike Very
Much
Dislike
Moderately
Neither Like Nor
Dislike
Like Moderately
Like Very Much
Comments:____________________________________________________________________
______________________________________________________________________________
Taste
Dislike Very
Much
Dislike
Moderately
Neither Like Nor
Dislike
Like Moderately
Like Very Much
Comments:____________________________________________________________________
______________________________________________________________________________
Overall
Dislike Very
Much
Dislike
Moderately
Neither Like Nor
Dislike
Like Moderately
Like Very Much
Comments:____________________________________________________________________
______________________________________________________________________________
Would you recommend this product to someone else as a good dairy dessert? Please check yes
or no.
Yes [ ] No [ ]