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 (~~0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (~~0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.