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

S Kumari, J M Raines, J M Martin, J M Rodriguez

Index: J. Food Sci. Technol. 52(3) , 1578-85, (2015)

Full Text: HTML

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.