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FSHN 381: Experimental Foods
Product Development of a Grain and Legume-Based Vegetarian Patty
Fall, 2009

Students created a superior quality vegetarian 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 had to incorporate enough peas, beans or lentils and vegetables in their patty so that their patty could potentially be considered a candidate for a Products Promotable recipe (http://www.pbhfoundation.org/retail/nutritionmktg/prodpromo.php), who standards are set by the Centers for Disease Control (CDC). Products or recipes that meet the criteria for Products Promotable may potentially feature the Fruits & Veggies — More Matters logo.

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: (use minimum of 2 binding agents) Possible bulking agents (1 per group; at least %50 of formulation) Spices: Vegetables (at least 25% of the formulation:
Potato flour Black eyed peas Garlic powder Raw carrots
Potato Starch Garbanzo beans Paprika Raw onions
Corn Starch Green lentils Salt & Pepper Canned corn
Whole corn flour Kidney beans Cumin Canned mushrooms
Soy flour Lima beans Curry  
Guar gum Pinto beans    
Chickpea flour Soybeans    

Recipes (PDF):
 

 

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Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z
Email: new@ctahr.hawaii.edu

 
 
   


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