Guava Cream Gelee Presentation
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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?