Abstract
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.
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Kumari, S., Raines, J.M., Martin, J.M. et al. Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties. J Food Sci Technol 52, 1578–1585 (2015). https://doi.org/10.1007/s13197-013-1112-x
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DOI: https://doi.org/10.1007/s13197-013-1112-x