Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)
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: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2011
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32935/1/11_Wan_Rosli_MUHA.pdf http://eprints.usm.my/32935/ http://ejournal.ukm.my/jsm |
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| Summary: | 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.|| Kajian komposisi zat makanan, ciri memasak dan penilaian deria terhadap burger daging lembu yang ditambah dengan kandungan sutera jagung yang berbeza telah dikaji. Burger daging diformulasikan dengan 2, 4 atau 6% sutera jagung. Kandungan protein meningkat selari dengan peningkatan kandungan sutera jagung dalam burger mentah dan yang digoreng. Kedua-dua burger mentah dan goreng yang mengandungi 6% sutera jagung masing-masing merekodkan kandungan protein sebanyak 17.2 and 23.3%. Kedua-dua burger mentah dan goreng yang mengandungi 6% sutera jagung masing-masing merekodkan kandungan lemak yang rendah iaitu 12.4 and 11.4%. Semua sampel burger merekodkan kandungan lembapan antara 40.42-42.98%. Burger daging yang diformulasikan dengan 6% sutera jagung merekodkan hasil memasak yang tinggi iaitu 80.13% berbanding perlakuan lain. Penambahan sutera jagung tidak mengubah ciri-ciri sensori dan penerimaan pengguna terhadap burger daging berasaskan sutera jagung. Serat dietari sutera jagung berkesan dalam mengekalkan hasil memasak, lembapan dan lemak serta memperbaiki tekstur burger daging. |
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