rosae calvo lauren houghtailing kelli ann zakimi garbanzo patties
TRANSCRIPT
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- Rosae Calvo Lauren Houghtailing Kelli Ann Zakimi GARBANZO PATTIES
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- OVERVIEW Legumes Fruits and VeggiesMore Matters Garbanzo beans Our process Final product Questions Sensory evaluation form
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- 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
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- 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
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- 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
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- 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,