1. New and Innovative Dairy Desserts Anna Khamsing Nick Leonard Beth Saunders

2. Overview Purpose Ingredients Requirements Calcium Osteoporosis Lactose Intolerance Dairy Products Our Recipe Sensory Evaluation

3. Purpose Conceptualize and develop two new and innovative dairy based desserts

4. Ingredients Meadow Gold dairy products Meadow Gold nectars and calcium fortified orange juice Basic baking ingredients

5. 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

6. Calcium The most abundant mineral in the body Stored in the bones, teeth, blood, muscle, intracellular fluid

7. Functions Muscle contraction Facilitates the sending of messages through the nervous system Secretion of hormones and enzymes Structure

8. 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.

9. 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

10. 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

11. Lactose Intolerance Symptoms ◦ Nausea ◦ Bloating ◦ Gas ◦ Diarrhea Treatment ◦ Diet ◦ Lactase Enzyme

12. Acidophilus Milk Low-fat or skim milk cultured with Lactobacillus acidophilus Probiotic = “Friendly” or “good” bacteria Varieties

13. 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

14. Recipe Concept Chocolate Basil Pudding with Balsamic Reduction Innovative Qualities ◦ Unique flavor combination ◦ Provides nutritional benefits

15. Our Ingredients Skim Milk Yogurt {plain, low-fat} Fibersol-2 Additional Ingredients ◦ Instant Chocolate Pudding ◦ Basil ◦ Balsamic Vinegar ◦ Sugar (Brown/White)

16. Experimental Challenges Creating a recipe that would meet all of the nutrition requirements Marrying flavor with texture

17. 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

18. = 4

19. Questions??