Wan Rosli, Wan Ishak
(2010)
International Conference on Nutrition & Food Science (ICNFS 2010)
Paris, France
28-30 Julai 2010.
Other.
Pusat Pengajian Sains Perubatan.
(Submitted)
Abstract
Abslract-The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk. (MaydiJ stigma) were studied. The
beef and ci:J,icken patties were formulated with either 2o/., 4% or 6%
of cornsitk. Both cooked beef and chicken patties incorporated with
6% comsilk recorded the highest protein concenttation at 23.3% and
28.42o/o, respectively. Both cooked beef and chicken patties
containing 6o/. cornsilk siiruficantly recorded the lowest
coDCenlrati.on of fat at ll.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yieJd at 80.13% and 83.03o/. compam:l to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of comsilk-ba.sed beef and chicken patties.
Cornsilk fibre bali been effective in improving . cooking yield,
moisture and fat retention of beef and chicken patties
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