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GREEN LENTIL VEGETABLE PATTY

GREEN LENTIL VEGETABLE PATTY. Cara Gourgoumis Nikki Tokeshi Jon Valdez. What is a Green Lentil?. A type of legume that comes in many different varieties Originated in Asia and one of the first foods to ever be cultivated Can be substituted for meat Commonly used in soups, stews and salads

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GREEN LENTIL VEGETABLE PATTY

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  1. GREEN LENTIL VEGETABLE PATTY Cara Gourgoumis Nikki Tokeshi Jon Valdez

  2. What is a Green Lentil? • A type of legume that comes in many different varieties • Originated in Asia and one of the first foods to ever be cultivated • Can be substituted for meat • Commonly used in soups, stews and salads • Firm texture with a nutty flavor

  3. Dried Green Lentils Green Lentil Plant Green Lentils http://www.ipmcenters.org/cropprofiles/docs/Graphics/WALentils1.jpg waltonfeed.com/self/pic/lentil.jpg

  4. Benefits of Green Lentils GREAT SOURCE OF: • Protein-essential for growth and maintenance • Phosphorous-bone and teeth formation • Iron-carrier of oxygen in the blood • Dietary Fiber -may help reduce “bad” cholesterol

  5. Benefits of Lentils • Lentils also include: • B Vitamins: • B-3/Niacin-essential for the production of energy in your body • Folic Acid-may help reduce the chance of heart disease • B-6-helps in many different functions in your body • Calcium-for strong and healthy bones

  6. Benefits Continued • Lentils are low in fat • Quick and easy to prepare • Available throughout the year

  7. Goal of our experiment • Develop a legume patty with good taste and texture • A minimum of three binders must be used • The final product must be wheat, dairy and egg free

  8. 1/2 C green lentils 1/4 C shredded Carrots 1/4 C Minced Onions 1 T cornstarch 1 tsp guar gum 1 T soy flour 1/3 C soy flour (to dredge) 5 T canola oil (to coat the pan) 3 C water (to boil lentils) Ingredients

  9. SEASONINGS • Curry powder and garlic powder • Salt and pepper • Curry powder used in final product because of the use of lentils in Asian and Indian cooking.

  10. Explanation of Binders • Cornstarch used before forming a patty so the mixture itself can bind easier. Used primarily as a thickener. • Soy flour used as an egg substitute and also promotes moisture retention. • Guar gumhas very strong binding and thickening properties and is used to hold mixture together. It can also be a volume enhancer.

  11. Nutrition Label: Serving size=1 patty 2.5 g total fat 3 grams fiber 9 grams carbohydrate 3 g protein Nutrition Label

  12. Sensory Evaluation Instructions

  13. THANK YOU!!

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