Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group

Abstract

the Pigeon Pea is a legume that has become an alternative food security crop, associated with improvement of the soil, fodder, green manure and the protection of hidric basins. It is rich in vitamins and proteins and considered nutritious for animals and humans. Four pilot plant tests with Costa Rican beans were done to produce an acceptable formulation of the hamburger patty. We preliminarily found that 15% of texturized soy, less than 1% of salt and 2% of Binder 2.0 were enough to create an acceptable patty for the consumer. Afterwards, a focus group of 12 people found that: a) the product belongs in four trends: good taste, ecology friendly, convenient and multipurpose; b) the target market can be children as well as adults or people with special needs (cholesterol, high blood pressure, diabetes); c) the sensorial descriptors were: healthy, non artificial flavors, with non transgenic soy, with spices (like garlic, onion, basil and rosemary), biodegradable packaging material, transparent lid, and red and yellow or green and orange packaging material; d) can be sold in macrobiotics shops, supermarkets, restaurants and school cafeterias; e) presentation can be 4 to 12 units with flavors like asparagus, mixed vegetables, palmetto and spinach. All participants reported good flavor, intermediate texture (rejected by most), and good color and appearance (cooked and frozen). With additional study, the product can be sold commercially.Key words: Pigeon pea; focus group; sensorial descriptors; vegetarian hamburger patties; healthy. RESUMEN:El gandul es una leguminosa que se ha convertido en un cultivo alternativo para la seguridad alimentaria, asociada con el mejoramiento del suelo, forraje, abono verde y protección de cuencas hidrográficas. Es rica en vitaminas y proteínas y es considerada nutritiva para animales y humanos. Cuatro pruebas de planta piloto con gandul de Costa Rica se realizaron para producir la mejor formulación de la torta vegetariana para hamburguesa. Preliminarmente encontramos que un 15% de soya texturizada, menos del 1% de sal y 2% de alginato de Binder 2.0 fueron suficientes para producir una fórmula aceptable para el consumidor. Posteriormente, en un grupo focal con 12 personas se encontró que a) se ubicó al producto en las siguientes tendencias: agradable al paladar, ecológico, de conveniencia y multipropósito; b) el público meta puede ser tanto niños como adultos, así como personas con dietas especiales (hipertensión, colesterol o diabetes); c) Los descriptores sensoriales fueron los siguientes: beneficioso para la salud, sin saborizantes artificiales, con soya orgánica no transgénica, con especies (como ajo, cebolla, albahaca y romero), empaque biodegradable, con tapa transparente y de colores rojo y amarillo o verde y naranja; d) Puede comercializarse en macrobióticas, supermercados, restaurantes y sodas escolares; e) su presentación puede ser en paquetes de 4 hasta 12 unidades y puede ser de diferentes sabores como: espárragos, vegetales mixtos, palmito, espinaca. Todos los partic...

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

“…It has been commonly consumed in the human diet because this plant has the highest percentage of protein, up to 24%, and is especially a rich source of lysine [ 13 ]. Various reports have shown that pigeon pea can be used as a novel ingredient in restructured meat products [ 14 , 15 ]. It is also used as a substitute for wheat flour to improve the nutritional value of biscuits [ 16 ] and crackers [ 17 ].…”