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Cornsilk Improves
Nutrient Content and Physical Characteristics of Beef Patties
(Sutera Jagung
Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)
W.I.Wan
Rosli*
Nutrition
Program, School of Health Sciences
Universiti
Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
R.
Nurhanan, M.A. Solihah & S.S.J. Mohsin
School
of Health Sciences, Universiti Sains Malaysia Health Campus
16150
Kubang Kerian, Kelantan, Malaysia
Received:
29 December 2009 / Accepted: 20 May 2010
ABSTRACT
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.
Keywords: Beef patty;
chemical composition; cornsilk; sensory evaluation
ABSTRAK
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.
Kata kunci: Burger
daging; komposisi kimia; penilaian deria; sutera jagung
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*Corresponding
author; email: wrosli@kck.usm.my
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