Abstract
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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1154-1157 |
| Number of pages | 4 |
| Journal | Journal of Food Science |
| Volume | 56 |
| Issue number | 5 |
| State | Published - 1991 |
Keywords
- ash
- Zizania aquatica
- cooking
- patties
- quality
- storage
- textured soy protein
- lipid content
- sensory evaluation
- ground beef
- moisture content
- carbohydrates
- cholesterol
- food storage
- protein content
- yields
