Vegetarian Patty with Pinto Beans Devin Fujioka Rachel Parker Jennifer Williams

About our Patty Suitable for those who are allergic to wheat, milk, and egg products. Main ingredients are Pinto beans, corn flour, corn starch, and guar gum. Baked to reduce amount of fat used.

Common Uses of Pinto Beans Used in Tex-mex cooking – chili Known as soup beans in southern cooking – Typically eaten with cornbread Important in Mexican cooking – Refried beans

Benefits of Pinto beans Excellent source of fiber. Good source of protein, vitamin B1and folate as well as the minerals phosphorous, iron, magnesium, potassium, and copper. Helps control blood sugar due to its fiber content.

Preparing the Beans Beans were in dry form Required overnight soaking Pressure cooker method – 15 min – Normal cooking time 3 hours

The Process of making our patty We tried two recipes for our first trial. Recipe one – Outcome was a dry patty with too much of a peppery taste. Recipe two – Outcome was a somewhat moist patty but still too much pepper. Goals for next trial – Reduce pepper and make a more moist patty.

Second trial We tried three recipes. We reduced pepper by half in all three. First recipe – Double the soy sauce to try to increase moistness and flavor. Second recipe – Reduce the corn flour by half to try to increase moistness. Third recipe – Reduce the corn starch by half to try to increase moistness.

Results of second trial The first recipe with double the soy sauce came out the best with increased moistness and flavor. Final product was made from recipe number one.

Nutrition Label

Any questions?