Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)

• 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/32935/1/11_Wan_Rosli_MUHA.pdf; http://eprints.usm.my/32935/; http://ejournal.ukm.my/jsm
• Institution: Universiti Sains 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.|| 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.