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FSHN 381: Experimental Foods
Product Development of a Fruit and Vegetable Patty
Fall, 2010

Students worked together to develop a patty containing fruits, vegetables, and legumes or beans as the main ingredients.  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 were restricted to certain ingredients and were on a limited budget.  Students also had to incorporate enough peas, beans or lentils, vegetables and fruits into 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), whose 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 bean 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) Beans or Legumes
(1 per group - random assignment, at least %30 of patty by weight)
Spices:

Vegetables
(at least 30% of patty by weight in combination with fruits)

Fruits
(at least 30% of patty by weight in combination with vegetables)
Potato Starch Red Lentil ($2.69/pound) Garlic powder Whole Peeled Tomatoes ($3.44/#10 can) Fresh Pineapple ($2.88/each)
Corn Starch Green Split Peas ($4.19/pound) Paprika Fresh Carrots ($2.98/5 pounds) Fresh Fuji Apple ($6.88/5 pounds)
Chickpea flour Azuki Beans ($2.39/pound) Salt & Pepper Fresh Celery  
Soy flour Black Beans ($1.69/pound) Cumin    
  Garbanzo Beans ($1.99/pound) Onion Powder    
    Curry    
         

Recipes (PDF):
 

 

Contact Information

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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