@article{(Open Science Index):https://publications.waset.org/pdf/6473,
	  title     = {Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties},
	  author    = {W. I. Wan Rosli and  A. R. Nurhanan and  M. A. Solihah and  S. S. J. Mohsin},
	  country	= {},
	  institution	= {},
	  abstract     = {The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk (Maydis stigma) were studied. The
beef and chicken patties were formulated with either 2%, 4% or 6%
of cornsilk. Both cooked beef and chicken patties incorporated with
6% cornsilk recorded the highest protein concentration at 23.3% and
28.42%, respectively. Both cooked beef and chicken patties
containing 6% cornsilk significantly recorded the lowest
concentration of fat at 11.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% and 83.03% compared to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of cornsilk-based beef and chicken patties.
Cornsilk fibre has been effective in improving cooking yield,
moisture and fat retention of beef and chicken patties},
	    journal   = {International Journal of Animal and Veterinary Sciences},
	  volume    = {4},
	  number    = {8},
	  year      = {2010},
	  pages     = {622 - 626},
	  ee        = {https://publications.waset.org/pdf/6473},
	  url   	= {https://publications.waset.org/vol/44},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 44, 2010},
	}