Food Product Development Shamrock Soup Mechnikoff Yogurt Gelatin

Food Product Development Shamrock Soup Mechnikoff Yogurt Gelatin Carrot Cake

Outline l l l Objectives Products available Product #1: Shamrock Soup Product #2: Yogurt Gelatin ¡Product Development ¡Nutrition Information ¡Sensory Evaluation Product #3: Carrot Cake ¡Product Development ¡Nutrition Information ¡Sensory Evaluation

Objectives l l l Develop one product for an elderly (60+) population that has at least 400 kcal per serving. Develop two products that are appealing to a young adult population. Each product must have 300 mg or more of calcium per serving. Use one or more of the provided dairy products in each formulation. One product must use one dairy product as the main ingredient (>50% of the composition).

Which products did we use? Available Dairy Products: Skim milk Plain low fat yogurt Low-fat large curd cottage cheese Fat-free sour cream Other Available Products: Calcium-fortified orange juice Passion-orange nectar Guava nectar Passion-Orange-Guava nectar Guava-orange nectar Mango-orange nectar

Product Development #1: Shamrock Soup l l Targeted for an older population Final formulation (for 5 servings): ¡ ¡ ¡ ¡ ¡ Butter (35 g) Celery (55 g) Carrot (73 g) Yellow Onion(70 g) Nonfat Skim Milk (1190 g) Chicken Bouillon (10 g) Split Peas (190 g) Canned Spinach (116 g) Ground Nutmeg (2. 2 g) Medium Grain rice (uncooked) (180 g) Did not quite meet kcal requirement l Sensory evaluation: mostly negative l

Product Development #2: Why yogurt gelatin? l A refreshing gelatin dessert with sweetened yogurt gelatin and a decorative layer of orange juice gelatin that adds color and a hint of fruity taste

Development of yogurt gelatin Trial Results Solution 1 Both yogurt and juice gelatin were too grainy Did not gel completely 2 Gelatin was not sweet enough Gelatin too firm and tough Appearance: not a desirable bright color Increase sugar Decrease gelatin Use Pass-O-Guava nectar rather than Mango-Orange nectar 3 Fermented smell and taste Yogurt still too tangy Fermentation may be due to guava juice, which ferments quickly – use orange juice for gelatin next time. Also: check pull date Increase sugar in yogurt gelatin. Heat liquid to fully dissolve gelatin

Yogurt Gelatin: Final Formulation: Nonfat Yogurt – 2 cups (472 g) Gelatin – 3 packs (25 g) Ca fortified orange juice – 3 cups (318 g) Sugar – 100 g Vanilla extract – 1 tsp

Yogurt Gelatin: Nutrition Facts Serving size – 226 g Calories – 210 Sodium – 65 mg (3%) Total carbohydrate 44 g (15%) Sugars – 41 g Protein – 9 g Ca – 30% Vitamin C – 90 %

Yogurt Gelatin: Sensory Evaluation by a Young Adult Population (n=6) Characteristics Average St. Dev. Descriptor Appearance 5. 86 0. 69 Very Good Texture 5. 29 0. 76 Good Flavor 3. 43 1. 51 Fair Mouthfeel 4. 57 1. 13 Good Degree of sweetness 4. 00 1. 15 Medium Overall taste 4. 14 1. 35 Medium

Product Development #3: Carrot Cake Reduce fat in a popular dessert while retaining moisture by replacing vegetable oil with fat free sour cream! l Top with a delectable, creamy frosting with the delicious taste of cream cheese and the goodness of yogurt! l

Development of Carrot Cake Trial Results Solution 1 Too moist – turned out gummy Replace baby food carrots with raw grated carrots 2 Still too moist Does not meet 300 mg Ca requirement Frosting: too thin Add Hydrobind Carrot Fiber SP Frosting: blend in a food processor Frosting: Use one part cream cheese in addition to sour cream 3 Frosting: too thin Frosting: Replace sour cream with yogurt

Carrot Cake: Final Formulation MIX TOGETHER: All-purpose flour Baking soda Salt Hydrobind Carrot Fiber 122 g 7 g 4 g 35 g Ground Cinnamon Ground Nutmeg Ground Cloves IN A SEPARATE BOWL, CREAM UNTIL SMOOTH: Granulated sugar 230 g Vanilla extract 6 g Eggs 114 g Fat-free Sour Cream 2 g 0. 5 g 366 g COMBINE TWO MIXTURES; MIX IN SHREDDED CARROTS Shredded carrots 190 g Divide the batter evenly into two 8” round baking pans that have been greased with PAM spray. Bake in a preheated 325 F oven for 32 minutes. Cool. Making frosting: BLEND IN A FOOD PROCESSOR: Low-fat Plain Yogurt 200 g Cream Cheese 200 g Powdered Sugar 100 g Chill frosting for at least 2 hours. Frost one cake, stack second cake on top, frost, serve.

Carrot Cake: Nutrition Facts

Carrot Cake: Sensory Evaluation by a Young Adult Population (n=6) Characteristic Average St. Dev. Descriptor Appearance: Frosting 4. 29 0. 76 Like Appearance: Cake 4. 71 0. 49 Really like Frosting: Sweet/Sour 3. 86 0. 69 Sweet Frosting: Like or Dislike 4. 00 0. 58 Like Frosting: Texture 3. 86 0. 69 Like Cake: Texture 4. 14 0. 38 Like Cake: Mouthfeel 4. 14 0. 38 Like Cake: Sweetness 4. 29 0. 49 Like Cake: Moisture 4. 14 0. 69 Like Cake: Overall 4. 00 0. 58 Like

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