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Volume 6, Issue 1
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530
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Abstract

The aim of this study is to apply a recipe development process designed to unfold how to start from a crop – especially less known landraces and varieties – and maximize its culinary utility. How can such a recipe development process be modelled? What more than the recipe itself can be obtained from the recipe development process? In this study, the objective is to create a basic recipe for grey peas that supports the crop’s sensory qualities, and test it in different food products. Using the recipe development process model, our results suggest that minced grey peas, which have authentic nutty flavours, pronounced chewing resistance and a combination of soft and hard textures, can be used to create appealing plant-based patties. When minced grey peas are fried in oil, greater taste intensity, spiciness, umami and complexity are achieved. Additional applications of minced grey peas were also identified, suggesting that the recipe development process can yield information on how to develop another food product with the same basic recipe. The recipe development process we suggest – the culinary funnel – can thus be used to explore the culinary possibilities of lesser known landraces and varieties.

© 2021 the Author(s). Published by Intellect Ltd
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. The CC BY licence permits commercial and non-commerical reuse.
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2021-04-01
2026-04-22

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A recipe development process model designed to support a crop’s sensory qualities
International Journal of Food Design 6, 3 (2021); https://doi.org/10.1386/ijfd_00022_1
/content/journals/10.1386/ijfd_00022_1
/content/journals/10.1386/ijfd_00022_1
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  • Article Type: Article
Keyword(s): agricultural biodiversity; culinary funnel; grey peas; novel food; plant-based; product development

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