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Healthy Quinoa Black Bean

Patty with Guacamole Sauce


Rakhmi Sartika
Yung Tung Wong
Lum Kok Ming
Ethel Lee Hui Yi
Yen Mei Chan
“Healthy Quinoa Black Bean Burger”
Company name: “Veggie Kitchen”

Idea generation tools: Brainstorming technique.


● on consumer behavior toward healthy convenience food,
● technological development in food industry,
● existing food product in the market.

CONCEPT STATEMENT: “A high protein and high fibre veggie patty containing
real chunks of vegetables with no added preservatives and artificial flavours and
colours. Healthy Quinoa Black Bean Burger is snap frozen to retain the nutrients
and easy to prepare, convenient for those looking to enjoy a delicious and healthy
vegetarian meal without having to go through the hassle of preparing the
ingredients. It can be prepared using oven, microwave, or frying pan served with
the creamy complementary sauce”.
Product Brief
Product form : ready-to-cook food minimally prepared
Burger: 9 cm x 1.5 cm dimension (100g)
Sauce: packaged in sachet (25g)
Cooking instruction: heating in preheated oven at temperature of 200oC for 8-10
minutes, in microwave for 1-2 minutes, or on frying pan and served with
guacamole sauce
Core benefits/ Uniqueness : Excellent source of nutrition from major ingredient
from Quinoa, Blackbean, and Guacamole; Convenient; Minimally processed food;
Without preservative, artificial colour and flavour.
Labelling claims: a good source of protein and dietary fiber
low in saturated fat and sugar
Target Consumer: teenager, adult; vegetarian and healthy plant-based food lover
Target market : modern trades in Australia
Consumer price expectation : AU 8 per 400g vegetarian burger
Anticipated raw material cost : AU 3.65 (per retail box of 400g unit)
Product Brief (cont)
Sensory characteristics: golden brown burger with subtle aroma of onion and
mix herbs, crispy outside, moist inside, taste of savoury and medium spiciness,
served with green olive sauce from avocado with creamy taste, savoury and mild
sour
Technology : automatic patty makers machine, oven baking, blast freezing,
vaccum packaging, and HPP are the technology
Preservation considerations: nutrition content, manufacturing method, water
activity of product, packaging material and process, and storage condition.
Packaging : LDPE pack as the primary packaging of burger;
PET sachet vacuum-packed of guacamole sauce
Paperboard (secondary packaging).
Storage conditions: in freezer below temperature of -18oC
Production constraints: high capital cost for HPP process
Shelf life: 3 months at -18oC, 6 months at -30oC
Ingredient Selection

Ingredients used for patty:

- Quinoa, brown rice, soy & pea protein, Teff flour, black bean, cowpea, potato
starch, canola oil, glycerine, water
- Green pea, carrot (fresh), corn, red & green capsicum, brown onion (fresh)
- Garlic powder, coriander seed powder, dried mixed herbs, black pepper,
cayenne powder, paprika powder, chilli powder, sea salt

Ingredients used for sauce:

- Avocado, brown onion (fresh), red capsicum, tomato paste, lemon juice,
canola oil
- Coriander seed powder, sea salt
Guidance to Ingredient Selection

- Mainly based on the concept statement, with


reference to competitor’s product, vegetarian burger &
guacamole sauce recipes
- Major competitor product: Fry’s Quinoa and Brown
Rice Protein Burger, Veggie Delights Burger
- Recipes: Vegan Black Bean burger, Vegetable
Veggie burger, Jamie Oliver’s Vegan burger,
Guacamole sauce, etc
Changes in ingredient selection
❖ 1st trial
➢ Patty: Less vegetable ingredients; Low spices level (garlic granules & black pepper); Carrageenan
used for adhesion purpose. Sauce: Salt substitute used for low sodium purpose.
➢ Patty was crumbly and powdery textured; Bland & flavorless taste; Average appearance. Sauce was
watery & had undesirable flavour.

❖ 2nd trial
➢ Patty: Added vegetable ingredients (capsicums); Increased spices level (sea salt, mixed herbs,
coriander seed, cayenne, paprika and chilli powder); Replaced carrageenan with potato starch to
improve adhesion. Sauce: Added canola oil to increase viscosity; Replaced lime juice with lemon
juice, added capsicum and replaced salt substitute with sea salt to improve flavour profile
➢ Improved texture, taste and appearance

❖ 3rd & Final trial


➢ Patty: Teff flour added for binding purpose; Replaced vegetable oil with canola oil due to its higher
unsaturated fat content; Added glycerin as humectant for lower water activity and softer texture.
➢ Desirable sensory quality marked the final ingredient list for patty and sauce
Formulation of the burger patty
Preparation of ingredients Mixing Cooking

❖ Heat up pan
❖ Weighing of ingredients ❖ Drained additional water away
❖ Pan fry pre-weighed fresh
❖ Preparation of fresh from quinoa
ingredients for 5 minutes.
ingredients eg: Washing, ❖ Hydrate starch with water and
❖ Add in spices eg, garlic powder,
cutting and dicing, weighing add directly into quinoa.
onion granules, coriander seeds,
carrots, onions, capsicums, ❖ Proceed by adding pre-weighed
mixed herbs, cayenne, chilli
corn, green peas. black beans, cowpeas, brown rice
powder, paprika, salt and pepper.
❖ Cook quinoa for 15 minutes ❖ Mash thoroughly until even with
❖ Mix vegetables and spices into
❖ Heat brown rice in microwave handheld mixer.
product mix
at medium heat for 2 minutes. ❖ Add pre-weighed soy protein, pea
❖ Form patty with a mould (125g
protein, TEFF flour, glycerine,
patty, 9 cm in diameter, 1.5cm
water and canola oil.
thick)
❖ Cook 7.5 minutes per side
❖ Monitor internal temperature with
cooking thermometer
Preparation of guacamole sauce

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Processing/ingredient Issues
Cooking Water loss and roughly 10% Increased patty size by 10%
overall weight lost in patty. 125g → 105g

Appearance loss Pan fried shortly and cook on


low heated to prevent surface
burning.

Water activity Criteria for Listeria Addition of glycerine, TEFF


(Aw) monocytogenes water activity flour, core temperature
<0.92 for ready to eat food
(RTE)

pH Criteria for Listeria Lemon juice levels to achieve


monocytogenes in RTE pH< 4.5 pH



Batch calculations


Nutrition labelling and packaging
Left Display
Panel Principal Display Panel Right Display Panel Left Display Panel
Nutritional Claims & Attributes of
product

❖ Good source of protein ❖ Low sugar


❖ Good source of dietary fibre ❖ Gluten-free
❖ Low saturated fat ❖ Non-GMO
Conclusion
Improvements

- Reduce amount of fresh ingredients


- Reduce amount of different ingredients
-
THANK YOU