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Garbanzo Patties

Garbanzo Patties. Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi. overview. Legumes Fruits and Veggies—More Matters Garbanzo beans Our process Final product Questions Sensory evaluation form. What are legumes?. Beans, peas, soybeans and lentils are all considered legumes

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Garbanzo Patties

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  1. Garbanzo Patties Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi

  2. overview • Legumes • Fruits and Veggies—More Matters • Garbanzo beans • Our process • Final product • Questions • Sensory evaluation form

  3. What are legumes? • 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 Common varieties: Red lentils Green split peas Azuki beans Black beans Garbanzo beans Pinto beans Black-eyed peas Green lentils

  4. 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

  5. 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

  6. “Leading the way to healthy eating…” -PBH • 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 • 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

  7. GARBANZO WARS EPISODE II: • RETURN OF FRUITS AND VEGGIES GROUP 8PRESENTS IN ASSOCIATION WITH PBHANDFVMM “GARBANZO WARS” STARRINGGARBANZOWITHCARROTANDFUJI APPLE

  8. 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

  9. 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

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

  11. 4 • <35% calories from fat • <10% saturated fat • <600mg sodium • >14mg fiber

  12. 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!

  13. CAST -MAKES 4 PATTIES (4 SERVINGS)- • Leading role GARBANZO BEANS 1 ½ cups • Supporting role CARROT ¼ cup FUJI APPLE ¼ cup • Others RICE FLOUR 2 ½ Tbsp FRESH APPLE JUICE ¾ cup PARSLEYFLAKES 1 Tbsp DRIED ONION 1 tsp GARLIC POWDER 1 tsp SALT 1 tsp PEPPER ¼ tsp CUMIN ½ tsp

  14. QUESTIONS, you have?

  15. SENSORY EVALUATION FORM

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