ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10419.x
