Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties
- First Online:
- 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
- 189 Downloads
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.