Garbanzo 100 g, bean flour (navy) 50 g, sea salt 1.68 g, baking soda 0.83 g, parsley flakes 2.33 g, ground cumin 1.62 g, ground coriander 0.79 g, garlic granules 0.99 g, onion powder 0.71 g, lemon juice 3.36 g, water (hot) 115 g, olive oil 2 Tbsp combine dry ingredients, add lemon juice + hot water, rest 10 min, fry 1 Tbsp-size falafel each in oil Vegan ½ cup soy milk, 1 tsp ground mustard, pinch of garlic granules, 2 tsp agave, 1/2 Good taste (very minimal bean Mayo cup canola oil, 2 Tbsp extra virgin olive oil, 1 juiced lemon, 1 Tbsp navy bean flour, flavor), very little syneresis even pinch of salt mix all ingredients after one month (barely any expulsion of water from the mixture) Bean Flour Masa Flour 1.5 cups Great taste (frying helped Empanadas Bean Flour (Black) 1/2 cup masked any beany flavors) and Water (Pork Base) 1.5 cups texture (crispy outer texture and Lard 3 tsp soft inner/doughy texture) Salt 1 tsp Black Pepper 1/8 tsp Black bean salsa filling was Smoked Paprika 1/2 tsp added inside of the empanada Garlic Powder 1.25 tsp before frying, and no bursting Cumin 1/2 tsp had occurred Ground Red Pepper 1/8 tsp Mix ingredients, roll flat, cut chips or wrap portion around a filling, fry 375F for 5 min Chicken Good (minimal bean flavor, Nugget Water 123.5 g noticeable chicken-like flavor) Meat Vital wheat gluten 103.5 g and springy texture Analogue Navy bean flour 34.5 g characteristic of a classic (contains MSG 1 g chicken nugget gluten) Baking powder 0.55 g ½ Tbsp chicken-flavored base Mix MSG, baking powder, and gluten in bowl
Garbanzo 100 g, bean flour (navy) 50 g, sea salt 1.68 g, baking soda 0.83 g, parsley flakes 2.33 g, ground cumin 1.62 g, ground coriander 0.79 g, garlic granules 0.99 g, onion powder 0.71 g, lemon juice 3.36 g, water (hot) 115 g, olive oil 2 Tbsp combine dry ingredients, add lemon juice + hot water, rest 10 min, fry 1 Tbsp-size falafel each in oil Vegan Mayo ½ cup soy milk, 1 tsp ground mustard, pinch of garlic granules, 2 tsp agave, 1/2 cup canola oil, 2 Tbsp extra virgin olive oil, 1 juiced lemon, 1 Tbsp navy bean flour, pinch of salt mix all ingredients Good taste (very minimal bean flavor), very little syneresis even after one month (barely any expulsion of water from the mixture) Bean Flour Empanadas Masa Flour 1.5 cups Bean Flour (Black) 1/2 cup Water (Pork Base) 1.5 cups Lard 3 tsp Salt 1 tsp Black Pepper 1/8 tsp Smoked Paprika 1/2 tsp Garlic Powder 1.25 tsp Cumin 1/2 tsp Ground Red Pepper 1/8 tsp Mix ingredients, roll flat, cut chips or wrap portion around a filling, fry 375F for 5 min Great taste (frying helped masked any beany flavors) and texture (crispy outer texture and soft inner/doughy texture) Black bean salsa filling was added inside of the empanada before frying, and no bursting had occurred Chicken Nugget Meat Analogue (contains gluten) Water 123.5 g Vital wheat gluten 103.5 g Navy bean flour 34.5 g MSG 1 g Baking powder 0.55 g ½ Tbsp chicken-flavored base Mix MSG, baking powder, and gluten in bowl Good (minimal bean flavor, noticeable chicken-like flavor) and springy texture characteristic of a classic chicken nugget
SGI-791N5500434-Final-Report.docx