Journal of Food Science and Technology

, Volume 52, Issue 3, pp 1578–1585

Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties

  • S. Kumari
  • J. M. Raines
  • J. M. Martin
  • J. M. Rodriguez
Original Article

DOI: 10.1007/s13197-013-1112-x

Cite this article as:
Kumari, S., Raines, J.M., Martin, J.M. et al. J Food Sci Technol (2015) 52: 1578. doi:10.1007/s13197-013-1112-x

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.

Keywords

Kudzu root extract Beef patties Isoflavones Thermal stability 

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • S. Kumari
    • 1
  • J. M. Raines
    • 2
  • J. M. Martin
    • 1
  • J. M. Rodriguez
    • 2
    • 3
  1. 1.Department of Food Science, Nutrition and Health PromotionMississippi State UniversityMississippi StateUSA
  2. 2.Mississippi State Chemical LaboratoryMississippi StateUSA
  3. 3.Department of Biochemistry, Molecular Biology, Entomology, and Plant PathologyMississippi State UniversityMississippi StateUSA

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