GREEN LENTIL VEGETABLE PATTY

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GREEN LENTIL VEGETABLE PATTY

• Cara Gourgoumis
• Nikki Tokeshi
• Jon Valdez

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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

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Green Lentils

• Dried Green Lentils

• Green Lentil Plant

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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

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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

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Benefits Continued

• Lentils are low in fat
• Quick and easy to prepare
• Available throughout the year

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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

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Ingredients

• 1/3 C soy flour (to dredge)
• 5 T canola oil (to coat the pan)
• 3 C water (to boil lentils)

• 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

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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.

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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 gum has very strong binding and thickening
  properties and is used to hold mixture together.
  It can also be a volume enhancer.

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Nutrition Label

• Nutrition Label
• Serving size1 patty
• 2.5 g total fat
• 3 grams fiber
• 9 grams carbohydrate
• 3 g protein

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Sensory Evaluation Instructions
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THANK YOU!!