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Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties

The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw...

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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/2799/1/14_W.I_Wan_Rosli.pdf
http://journalarticle.ukm.my/2799/
http://www.ukm.my/jsm/contents.html.
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spelling my-ukm.journal.27992016-12-14T06:32:40Z http://journalarticle.ukm.my/2799/ Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties. Universiti Kebangsaan Malaysia 2011-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2799/1/14_W.I_Wan_Rosli.pdf Wan Rosli .W.I, and Nurhanan .A.R, and Solihah .M.A, and Mohsin .S.S.J, (2011) Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties. Sains Malaysiana, 40 (10). pp. 1165-1172. ISSN 0126-6039 http://www.ukm.my/jsm/contents.html.
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken 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 (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken 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 (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
title_short Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
title_full Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
title_fullStr Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
title_full_unstemmed Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
title_sort cornsilk (zea mays hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
publisher Universiti Kebangsaan Malaysia
publishDate 2011
url http://journalarticle.ukm.my/2799/1/14_W.I_Wan_Rosli.pdf
http://journalarticle.ukm.my/2799/
http://www.ukm.my/jsm/contents.html.
_version_ 1643735496813182976
score 13.211869

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