International Conference on Nutrition & Food Science (ICNFS 2010) Paris, France 28-30 Julai 2010.

dc.contributor.author	Wan Rosli, Wan Ishak
dc.date.accessioned	2022-08-22T07:01:51Z
dc.date.available	2022-08-22T07:01:51Z
dc.date.issued	2010
dc.description.abstract	Abslract-The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk. (MaydiJ stigma) were studied. The beef and ci:J,icken patties were formulated with either 2o/., 4% or 6% of cornsitk. Both cooked beef and chicken patties incorporated with 6% comsilk recorded the highest protein concenttation at 23.3% and 28.42o/o, respectively. Both cooked beef and chicken patties containing 6o/. cornsilk siiruficantly recorded the lowest coDCenlrati.on of fat at ll.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yieJd at 80.13% and 83.03o/. compam:l to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of comsilk-ba.sed beef and chicken patties. Cornsilk fibre bali been effective in improving . cooking yield, moisture and fat retention of beef and chicken patties	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/15884
dc.publisher	Pusat Pengajian Sains Perubatan	en_US
dc.subject	Cornsilk, beef and chicken patty, proximate composition, sensory evaluatio	en_US
dc.title	International Conference on Nutrition & Food Science (ICNFS 2010) Paris, France 28-30 Julai 2010.	en_US
dc.type	Other	en_US

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