Cornsilk improves nutrient content and physical characteristics of beef patties

The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked bee...

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Main Authors:	Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2466/ http://journalarticle.ukm.my/2466/ http://journalarticle.ukm.my/2466/1/11_Wan_Rosli.pdf

id	ukm-2466
recordtype	eprints
spelling	ukm-24662016-12-14T06:31:42Z http://journalarticle.ukm.my/2466/ Cornsilk improves nutrient content and physical characteristics of beef patties Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked beef patties. Both raw and cooked patties incorporated with 6% cornsilk recorded the highest protein concentration at 17.2 and 23.3%, respectively. Both raw and cooked patties containing 6% cornsilk recorded the lowest concentration of fat at 12.4 and 11.4%, respectively. All cooked patty samples recorded moisture content ranging from 40.42-42.98%. Beef patty formulated with 6% cornsilk recorded the highest cooking yield at 80.13% compared to other treatments. The addition of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef patties. Cornsilk fibre was effective in improving cooking yield, moisture and fat retention and enhancing texture of beef patties. Universiti Kebangsaan Malaysia 2011-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2466/1/11_Wan_Rosli.pdf Wan Rosli .W.I, and Nurhanan .A.R, and Solihah .M.A, and Mohsin .S.S.J, (2011) Cornsilk improves nutrient content and physical characteristics of beef patties. Sains Malaysiana, 40 (2). pp. 155-161. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked beef patties. Both raw and cooked patties incorporated with 6% cornsilk recorded the highest protein concentration at 17.2 and 23.3%, respectively. Both raw and cooked patties containing 6% cornsilk recorded the lowest concentration of fat at 12.4 and 11.4%, respectively. All cooked patty samples recorded moisture content ranging from 40.42-42.98%. Beef patty formulated with 6% cornsilk recorded the highest cooking yield at 80.13% compared to other treatments. The addition of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef patties. Cornsilk fibre was effective in improving cooking yield, moisture and fat retention and enhancing texture of beef patties.
format	Article
author	Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J,
spellingShingle	Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, Cornsilk improves nutrient content and physical characteristics of beef patties
author_facet	Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J,
author_sort	Wan Rosli .W.I,
title	Cornsilk improves nutrient content and physical characteristics of beef patties
title_short	Cornsilk improves nutrient content and physical characteristics of beef patties
title_full	Cornsilk improves nutrient content and physical characteristics of beef patties
title_fullStr	Cornsilk improves nutrient content and physical characteristics of beef patties
title_full_unstemmed	Cornsilk improves nutrient content and physical characteristics of beef patties
title_sort	cornsilk improves nutrient content and physical characteristics of beef patties
publisher	Universiti Kebangsaan Malaysia
publishDate	2011
url	http://journalarticle.ukm.my/2466/ http://journalarticle.ukm.my/2466/ http://journalarticle.ukm.my/2466/1/11_Wan_Rosli.pdf
first_indexed	2023-09-18T19:36:08Z
last_indexed	2023-09-18T19:36:08Z
_version_	1777405283125952512

Cornsilk improves nutrient content and physical characteristics of beef patties

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