Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties (Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa Mengubah Sifat-Sifat Penilaian Deria Burger Ayam)

• Main Authors: Wan Rosli, W. I., Nurhanan, A. R., Solihah, M.A., Mohsin, S. S. J.
• Format: Article
• Language: English
• Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2011
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32644/1/Chicken_Patty_Cornsilk_40%2810%292011-1165-1172_muha.pdf; http://eprints.usm.my/32644/; http://ejournal.ukm.my/jsm
• Institution: Universiti Sains Malaysia

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...