Cooked Minnesota wild rice was added at 0, 15, and 30% to low‐, intermediate‐, and high‐fat ground beef patties. Proximate analyses of raw and cooked patties indicated proportional decreases in cholesterol, % fat, % protein, and % ash and increases in % carbohydrate and % moisture, as level of wild rice increased. Sensory evaluations indicated a preference for patties with wild rice over controls (p<0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p<0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
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Minerich et al. (1991) studied this question.
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