Properties of Wild Rice/Ground Beef Mixtures
1991; Wiley; Volume: 56; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1991.tb04722.x
ISSN1750-3841
AutoresPhilip L. Minerich, P. B. Addis, Richard J. Epley, C J Bingham,
Tópico(s)Nutrition, Health and Food Behavior
ResumoABSTRACT 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<0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p<0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
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