Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties in...
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| Language: | en |
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World Academy of Science, Engineering and Technology (WASET)
2010
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| Online Access: | http://eprints.usm.my/32940/1/WASET_2010_Maydis-stigma-muha.pdf http://eprints.usm.my/32940/ https://www.waset.org/Publications |
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| author | Wan Rosli, W. I. Nurhanan, A. R. Solihah, M.A. Mohsin, S. S. J. |
| author_facet | Wan Rosli, W. I. Nurhanan, A. R. Solihah, M.A. Mohsin, S. S. J. |
| author_sort | Wan Rosli, W. I. |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk (Maydis stigma) were studied. The
beef and chicken patties were formulated with either 2%, 4% or 6%
of cornsilk. Both cooked beef and chicken patties incorporated with
6% cornsilk recorded the highest protein concentration at 23.3% and
28.42%, respectively. Both cooked beef and chicken patties
containing 6% cornsilk significantly recorded the lowest
concentration of fat at 11.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% and 83.03% compared to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of cornsilk-based beef and chicken patties.
Cornsilk fibre has been effective in improving cooking yield,
moisture and fat retention of beef and chicken patties |
| format | Article |
| id | my.usm.eprints.32940 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2010 |
| publisher | World Academy of Science, Engineering and Technology (WASET) |
| record_format | eprints |
| spelling | my.usm.eprints.32940 http://eprints.usm.my/32940/ Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties Wan Rosli, W. I. Nurhanan, A. R. Solihah, M.A. Mohsin, S. S. J. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties incorporated with 6% cornsilk recorded the highest protein concentration at 23.3% and 28.42%, respectively. Both cooked beef and chicken patties containing 6% cornsilk significantly recorded the lowest concentration of fat at 11.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yield at 80.13% and 83.03% compared to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef and chicken patties. Cornsilk fibre has been effective in improving cooking yield, moisture and fat retention of beef and chicken patties World Academy of Science, Engineering and Technology (WASET) 2010-08-23 Article PeerReviewed application/pdf en cc_by_sa http://eprints.usm.my/32940/1/WASET_2010_Maydis-stigma-muha.pdf Wan Rosli, W. I. and Nurhanan, A. R. and Solihah, M.A. and Mohsin, S. S. J. (2010) Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties. World Academy of Science, Engineering and Technology, 4. pp. 1108-1112. ISSN 2010-3778 https://www.waset.org/Publications |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Nurhanan, A. R. Solihah, M.A. Mohsin, S. S. J. Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title | Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title_full | Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title_fullStr | Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title_full_unstemmed | Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title_short | Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties |
| title_sort | maydis stigma improves physical traits and unchanged sensory properties of beef and chicken patties |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32940/1/WASET_2010_Maydis-stigma-muha.pdf http://eprints.usm.my/32940/ https://www.waset.org/Publications |
| url_provider | http://eprints.usm.my/ |