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Published byOswald Ward Modified over 9 years ago
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Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi GARBANZO PATTIES
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OVERVIEW Legumes Fruits and Veggies—More Matters Garbanzo beans Our process Final product Questions Sensory evaluation form
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Beans, peas, soybeans and lentils are all considered legumes Seeds enclosed in a pod Rich in carbohydrate, fiber, and PROTEIN Low in fat and sodium Healthy alternatives to meat Economical
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A FEW THINGS TO CONSIDER… Dry bean preparation Soaking time Soft water Canned beans Save time Compromised texture and appearance Incomplete protein Add some whole grains Flatulence! Non-digestible carbohydrates Drain soaking and cooking water
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GARBANZO “Chickpea” Most widely consumed legume in the world Many varieties High in protein, folate, magnesium, potassium, and iron Main ingredient in hummus and falafel Commonly used in salads
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Class goal: To create an acceptable fruit & vegetable patty using a specific legume, that meets the FVMM guidelines At least 1 serving of fruit or vegetable per 250g serving ≤ 35% fat, <10% saturated fat ≤600mg sodium per serving ≥ 14mg fiber per serving Additional criteria: No wheat, egg, or dairy products 30% legume, 30% combined fruit and vegetable “LEADING THE WAY TO HEALTHY EATING…” -PBH Fruits & Veggies—More Matters Brand by Produce for Better Health Foundation (PBH) Health benefits of increasing fruits and vegetables in the diet Great sources of vitamins, minerals, fiber, and anti-oxidants May decrease the risk for chronic diseases
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GROUP 8 PRESENTS IN ASSOCIATION WITH PBH AND FVMM “GARBANZO WARS” STARRING GARBANZO WITH CARROT AND FUJI APPLE
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CREATING THE PATTY WHAT WE DID: BEAN COOKING TIME: 15 VS 30 MINUTES PROBLEMS: MUSHY TEXTURE GOOD FLAVOR, BUT SLIGHTLY SPICY SOLUTION: CHOP INGREDIENTS, REDUCE SPICES RESULTS: GOOD CHUNKY TEXTURE, BLAND
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PERFECTING THE PATTY WHAT WE DID: ADD BEANS, CREATE A HEATED STARCH PASTE, REDUCE PEPPER PROBLEMS: “STARCHY” TEXTURE, ACCEPTABLE TASTE, SLIGHTLY BURNT EXTERIOR BUT UNDERCOOKED INTERIOR SOLUTION: REDUCE STARCH, FORM A FLATTER PATTY, LOWER HEAT RESULTS: GOOD APPEARANCE, TASTE, AND TEXTURE
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MASS PRODUCTION WHAT WE DID: MAKE A FULL RECIPE, FORM MINI PATTIES PROBLEMS: WOULD NOT BIND SOLUTION: ADD STARCH RESULTS: BOUND SUCCESSFULLY WHEN COOKED
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<35% calories from fat <10% saturated fat <600mg sodium >14mg fiber 4
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WHAT WE LEARNED: Larger particles require higher amounts of binder. Mass production requires more consideration than simply increasing ingredients. Heat facilitates binding. Meatless patties can actually be quite delicious!
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CAST-MAKES 4 PATTIES (4 SERVINGS)- Leading roleGARBANZO BEANS1 ½ cups Supporting roleCARROT¼ cup FUJI APPLE¼ cup OthersRICE FLOUR2 ½ Tbsp FRESH APPLE JUICE¾ cup PARSLEY FLAKES1 Tbsp DRIED ONION1 tsp GARLIC POWDER1 tsp SALT1 tsp PEPPER¼ tsp CUMIN½ tsp
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QUESTIONS, YOU HAVE?
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SENSORY EVALUATION FORM
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