Vegetarian Patty with Pinto Beans

1. Vegetarian Patty with Pinto Beans Devin Fujioka Rachel Parker Jennifer Williams

2. About our Patty • Suitable for those who are allergic to wheat, milk, and egg products. • Main ingredients are Pinto beans, corn flour, corn starch, and guar gum. • Baked to reduce amount of fat used.

3. Used in Tex-mex cooking chili Known as soup beans in southern cooking Typically eaten with cornbread Important in Mexican cooking Refried beans Common Uses of Pinto Beans

4. Benefits of Pinto beans • Excellent source of fiber. • Good source of protein, vitamin B1and folate as well as the minerals phosphorous, iron, magnesium, potassium, and copper. • Helps control blood sugar due to its fiber content.

5. Preparing the Beans • Beans were in dry form • Required overnight soaking • Pressure cooker method • 15 min • Normal cooking time 3 hours

6. The Process of making our patty • We tried two recipes for our first trial. • Recipe one – Outcome was a dry patty with too much of a peppery taste. • Recipe two – Outcome was a somewhat moist patty but still too much pepper. • Goals for next trial – Reduce pepper and make a more moist patty.

7. Second trial • We tried three recipes. We reduced pepper by half in all three. • First recipe – Double the soy sauce to try to increase moistness and flavor. • Second recipe – Reduce the corn flour by half to try to increase moistness. • Third recipe – Reduce the corn starch by half to try to increase moistness.

8. Results of second trial • The first recipe with double the soy sauce came out the best with increased moistness and flavor. • Final product was made from recipe number one.

9. Nutrition Label

10. Thank you for your participation! Any questions?