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 |
Files
License bundle
1 - 1 of 1
Loading...
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: