Transcript Guava Cream Gelee Presentation

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)
Milk
Lactaid
Yogurt
Lactose (g)
9-14
3
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
Ingredients
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
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?