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

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

4. Benefits of Green Lentils GREAT SOURCE OF: Protein-essential for growth and maintenance Protein-essential for growth and maintenance Phosphorous-bone and teeth formation Phosphorous-bone and teeth formation Iron-carrier of oxygen in the blood Iron-carrier of oxygen in the blood Dietary Fiber -may help reduce bad cholesterol 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 Lentils are low in fat Quick and easy to prepare Quick and easy to prepare Available throughout the year Available throughout the year

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

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

9. SEASONINGS Curry powder and garlic powder Curry powder and garlic powder Salt and pepper Salt and pepper Curry powder used in final product because of the use of lentils in Asian and Indian cooking. 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. 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. 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. Guar gum has very strong binding and thickening properties and is used to hold mixture together. It can also be a volume enhancer.

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

12. Sensory Evaluation Instructions

14. THANK YOU!!