Lactose Intolerance and the Development of two Innovative Dairy Desserts Aaron Brown Margaret Wilson Isabel Mearig University of Hawaii at Manoa Department of Food Science and Human Nutrition

For this presentation we will be discussing: Lactose Lactose Intolerance Development of Lemon Cookie Stacks and Guava crème gelèe

Lactose The sugar found in Milk commonly called milk sugar Is composed of two sugars galactose and glucose Is the least sweet of the common sugars

Lactose in your FOOD Product (1 cup) Lactose (g) Milk 9-14 Lactaid 3 Yogurt 5 Other foods containing lactose Bread, cereals, and other baked goods Instant potatoes, soups, sauces, and drinks Lunch meats, sausage, and other processed meats.

Lactose Intolerance Is the reduced ability to digest lactose Caused by a reduction in lactase (enzyme) activity Influenced by genetics and age Symptoms nausea, cramps, bloating, gas, and diarrhea

Prevalence Over 10% of the US population suffer from L.I. As many as 75 percent of all African- Americans and Native Americans and 90 percent of Asian-Americans are lactose intolerant Prevalence also increases with age. (1994/NIDDK)

Diagnosis & Treatment Diagnosis: Diet vs. Symptoms Hydrogen breath test Treatment Reduction or elimination of Lactose from diet Lactase supplementation Lactaid® Dairyease®

Questions

Our Innovative Dairy Desserts Lemon Cookie Stacks By Isabel Mearig Guava Crème Gelée By Margaret Wilson

Guava Cream Geleè A creamy sour cream and yogurt base with a refreshing guava nectar topping, finished with chopped star fruit

Dessert Innovation Incorporation of local flavors Use of Meadow Gold products. Use of sour cream and yogurt in a gelatin dessert.

Experimental Design Using different ingredients and amounts to thicken sour cream and yogurt. Mixing and separating the dairy and fruit flavors. Using different refrigeration times and techniques

2 Cups Low Fat Yogurt 1 Cup Fat Free Sour Cream 1 Tbsp Unflavored gelatin ½ Cup Brown sugar 1 Cup Guava nectar 1 Tbsp Lemon juice ¾ Cup Chopped star fruit 3 Tbsp Fibersol-2 Ingredients

Challenges Thickening the sour cream and yogurt: corn starch vs. gelatin Learning to use gelatin successfully and in the correct amounts. Refrigeration time

Nutrition Facts Calcium: 20% of DV Fiber: 22% of DV Fat: 1.5 g Protein: 7 g

Sensory Evaluation Results

Questions

Ready to try our Guava Crème Gelée?