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Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


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.

Each group had the following ingredients for the patty:

Possible binders: (can use up to 3) Possible Stuffers/Fillers (one per group) Spices: Other ingredients:
Chickpea flour Garbanzo beans Garlic powder Spices/herbs found in cooking lab
Guar gum Buckwheat groats Paprika
Potato Starch Millet Salt & Pepper  
Soy flour Soybeans Cumin  
Rice flour Green lentils Onion powder  
Corn Starch Short grain brown rice    

Presentations (Powerpoint):
Recipes (PDF):


Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


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University of Hawaii at Manoa Department of Human Nutrition, Food & Animal Sciences Department of Family & Conusmer Sciences Cooperative Extension Service Nutrition Education for Wellness Home