Evaluation of the antioxidant properties of barley flour and wild rice in uncooked and precooked gound beef patties
1997
Katsanidis, E. | Addis, P.B. | Epley, R.J. | Fulcher, R.G.
Barley bran contains tocotrienols (Type I antioxidants) and wild rice contains phytates (Type II antioxidants). To investigate the antioxidant effectiveness of these ingredients and their potential application in the foodservice industry, ground beef patties containing barley flour, with different levels of bran, and wild rice were prepared uncooked or precooked and stored under refrigerated or frozen temperature conditions. Both barley flour and wild rice significantly retarded rancidity, with barley bran exhibiting a very impressive antioxidant effect. Rancidity decreased as bran content of barley flour increased as measured by thiobarbituric acid reactive substances (TBARS). No significant differences in overall liking scores, as determined by a consumer panel, were observed for the various treatments.
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