2. Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi GARBANZO PATTIES

3. OVERVIEW Legumes Fruits and Veggies—More Matters Garbanzo beans Our process Final product Questions Sensory evaluation form

4. 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

5. 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

6. 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

7. 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

8. GROUP 8 PRESENTS IN ASSOCIATION WITH PBH AND FVMM “GARBANZO WARS” STARRING GARBANZO WITH CARROT AND FUJI APPLE

9. 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

10. 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

11. MASS PRODUCTION WHAT WE DID: MAKE A FULL RECIPE, FORM MINI PATTIES PROBLEMS: WOULD NOT BIND SOLUTION: ADD STARCH RESULTS: BOUND SUCCESSFULLY WHEN COOKED

12. <35% calories from fat <10% saturated fat <600mg sodium >14mg fiber 4

13. 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!

14. 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

15. QUESTIONS, YOU HAVE?

16. SENSORY EVALUATION FORM