@article{Mora_Andrés_2015, title={Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group}, volume={7}, url={https://revistas.uned.ac.cr/index.php/cuadernos/article/view/859}, DOI={10.22458/urj.v7i1.859}, abstractNote={<p>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<br />and proteins and considered nutritious for animals and humans. Four pilot plant tests with Costa Rican beans were done to produce an acceptable<br />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<br />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<br />special needs (cholesterol, high blood pressure, diabetes); c) the sensorial descriptors were: healthy, non artificial flavors, with non transgenic<br />soy, with spices (like garlic, onion, basil and rosemary), biodegradable packaging material, transparent lid, and red and yellow or green and<br />orange packaging material; d) can be sold in macrobiotics shops, supermarkets, restaurants and school cafeterias; e) presentation can be 4<br />to 12 units with flavors like asparagus, mixed vegetables, palmetto and spinach. All participants reported good flavor, intermediate texture (rejected<br />by most), and good color and appearance (cooked and frozen). With additional study, the product can be sold commercially.</p>}, number={1}, journal={UNED Research Journal}, author={Mora, Eliana and Andrés, Carmen}, year={2015}, month={Jun.}, pages={33–38} }