Journal of food science, 1991-09, Vol.56 (5), p.1154-1157
1991
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Properties of wild rice/ground beef mixtures
- Ist Teil von
- Journal of food science, 1991-09, Vol.56 (5), p.1154-1157
- Ort / Verlag
- Oxford, UK: Blackwell Publishing Ltd
- Erscheinungsjahr
- 1991
- Quelle
- Wiley-Blackwell Journals
- Beschreibungen/Notizen
- Cooked Minnesota wild rice was added at 0, 15, and 30% to low-, intermediate-, and high-fat ground beef patties. Proximate analyses of raw and cooked patties indicated proportional decreases in cholesterol, % fat, % protein, and % ash and increases in % carbohydrate and % moisture, as level of wild rice increased. Sensory evaluations indicated a preference for patties with wild rice over controls (p less than 0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p less than 0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-1147eISSN: 1750-3841DOI: 10.1111/j.1365-2621.1991.tb04722.xTitel-ID: cdi_proquest_miscellaneous_16252923
- Format
- –
- Schlagworte
- alimentos, almacenamiento, analisis organoleptico, analyse organoleptique, ashes, beef, carbohidratos, carbohydrates, carcass composition, carne de res, cendre, ceniza, cholesterol, coccion, colesterol, composicion de la canal, composition de la carcasse, contenido de humedad, contenido proteico, cooking, corps gras, cuisson, fats, Food additives, foods, glucide, Grain, grasas, Meat, moisture content, organoleptic analysis, produit alimentaire, protein content, rendement, rendimiento, stockage, storage, teneur en eau, teneur en proteines, viande bovine, yields, zizania aquatica