Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties.
Kudzu root, Pueraria radix, extracts are a rich source of isoflavones. This study investigates the thermal stability of Pueraria radix extracts as a natural nutraceutical supplement in beef patties. The extract contained puerarin, diadzin, genistin, ononin, daidzein, glycitein, calycosin, genistein, formononetin and biochanin A; however, puerarin, daidzein and glycitein were the main components. The isoflavones concentrations in the spiked beef patties with kudzu root extracts were unaffected by cooking.
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762 USA.
S
S
Kumari
Mississippi State Chemical Laboratory, 310 President's Circle, P. O. Box CR, Mississippi State, MS 39762 USA.
J M
JM
Raines
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762 USA.
J M
JM
Martin
Mississippi State Chemical Laboratory, 310 President's Circle, P. O. Box CR, Mississippi State, MS 39762 USA ; Department of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State University, Mississippi State, MS 39762 USA.
J M
JM
Rodriguez
Beef patties; Isoflavones; Kudzu root extract; Thermal stability