Reformulation of hamburger buns using select vegetables

Abstract

A majority of Americans have vitamin deficiency and do not ingest enough vitamins. There are many vegetables rich in vitamins and minerals, but most people do not gravitate toward vegetables. Hamburger is a staple food for Americans, but foods like this leads to obesity if not consumed in moderation. The aim of this project was to use vegetable juice extract and puree in hamburger buns to create a healthy and more nutritive version of hamburger buns, which offer high levels of vitamins and minerals. Vegetables studied in this research project included purple sweet potatoes, beets, kale, spinach, and sweet potatoes. Various tests were conducted to illustrate the nutritive value, sensory perception and shelf life study. The findings from this study show that there was higher preference for the sweet potato bun compared to the plain (control bun) and the other samples. The beets sample and the kale and spinach sample were the least preferred.