Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties
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...
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2011
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| Online Access: | http://journalarticle.ukm.my/2799/ http://journalarticle.ukm.my/2799/1/14_W.I_Wan_Rosli.pdf |
| _version_ | 1848809976235032576 |
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| author | Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, |
| author_facet | Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, |
| author_sort | Wan Rosli .W.I, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | 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 and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties. |
| first_indexed | 2025-11-14T23:23:10Z |
| format | Article |
| id | oai:generic.eprints.org:2799 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:23:10Z |
| publishDate | 2011 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:27992016-12-14T06:32:40Z http://journalarticle.ukm.my/2799/ Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, 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 and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties. Universiti Kebangsaan Malaysia 2011-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2799/1/14_W.I_Wan_Rosli.pdf Wan Rosli .W.I, and Nurhanan .A.R, and Solihah .M.A, and Mohsin .S.S.J, (2011) Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties. Sains Malaysiana, 40 (10). pp. 1165-1172. ISSN 0126-6039 http://www.ukm.my/jsm/contents.html. |
| spellingShingle | Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J, Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title | Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title_full | Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title_fullStr | Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title_full_unstemmed | Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title_short | Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| title_sort | cornsilk (zea mays hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties |
| url | http://journalarticle.ukm.my/2799/ http://journalarticle.ukm.my/2799/ http://journalarticle.ukm.my/2799/1/14_W.I_Wan_Rosli.pdf |