Cornsilk improves nutrient content and physical characteristics of beef patties

• 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/2466/1/11_Wan_Rosli.pdf; http://journalarticle.ukm.my/2466/; http://www.ukm.my/jsm/
• Institution: Universiti Kebangsaan Malaysia

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.