Properties of wild rice/ground beef mixtures.

P.L. Minerich, P.B. Addis, R.J. Epley, C. Bingham

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

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 languageEnglish (US)
Pages (from-to)1154-1157
Number of pages4
JournalJournal of Food Science
Volume56
Issue number5
StatePublished - 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

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