Sains Malaysiana 40(2)(2011): 155–161


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




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




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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