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FSHN 381: Experimental Foods
Product Development of a Grain and Legume-Based Tuna Patty
Fall, 2008

Students created a superior quality tuna fish patty using a grain or legume as the main ingredient. The patty could not have any wheat, dairy or egg products, but needed to be acceptable in taste and texture for an older adult. 

Students prepared presentations and provided background information on their grain or legume, development of their patty, and presented their final product with nutrient analysis to seniors living in senior residential facilities whom participated in taste-testing the final product. Students gauged if seniors found their patty to be acceptable through sensory evaluation forms.