Sains
Malaysiana 40(10)(2011): 1165–1172
Cornsilk (Zea mays Hairs) Improves
Nutrient, Physical Traits without Affecting Sensory Properties of Chicken
Patties
(Sutera Jagung
(Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa
Mengubah Sifat-Sifat
Penilaian Deria Burger Ayam)
W. I. Wan Rosli*, A.R. Nurhanan,
M.A. Solihah & S.S.J. Mohsin
Nutrition Program, School of
Health Sciences, Universiti Sains Malaysia, Health Campus
16150 Kubang Kerian, Kelantan,
Malaysia
Diserahkan: 13
Oktober 2010 / Diterima: 25 November 2010
ABSTRACT
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 does not change
the sensory properties and the acceptability of chicken patties.
Keywords: Chicken patties;
cornsilk; proximate composition; sensory evaluation
ABSTRAK
Analisis proksimat,
ciri-ciri fizikal dan sifat-sifat penilaian deria terhadap burger ayam yang
ditambah dengan kandungan sutera jagung yang berbeza telah dikaji. Burger ayam
telah diformulasikan dengan 2%, 4% atau 6% sutera jagung kering yang dikisar. Kandungan
protein meningkat selari dengan peningkatan kandungan sutera jagung dalam
burger ayam mentah dan yang digoreng. Burger ayam yang digoreng yang
mengandungi 6% sutera jagung merekodkan kandungan protein paling tinggi iaitu
sebanyak 28.42%. dan lemak yang terendah iaitu 14.60%. Semua sampel burger
merekodkan kandungan lembapan antara 42.73-46.40%. Burger ayam yang
diformulasikan dengan 6% sutera jagung merekodkan hasil memasak yang tinggi
iaitu 83.03% berbanding perlakuan lain. Serat dietari sutera jagung berkesan
dalam mengekalkan hasil memasak, lembapan dan lemak burger ayam. Penambahan
sutera jagung tidak mengubah ciri-ciri sensori dan penerimaan pengguna terhadap
burger ayam.
Kata kunci: Burger ayam; komposisi proksimat; penilaian deria;
sutera jagung
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*Pengarang untuk surat-menyurat; email: rosliishak@gmail.com
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