| Summary: | The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties. || Analisis proksimat, ciri-ciri fizikal dan sifat-sifat penilaian deria terhadap burger ayam yang ditambah dengan kandungan sutera jagung yang berbeza telah dikaji. Burger ayam telah diformulasikan dengan 2%, 4% atau 6% sutera jagung kering yang dikisar. Kandungan protein meningkat selari dengan peningkatan kandungan sutera jagung dalam burger ayam mentah dan yang digoreng. Burger ayam yang digoreng yang mengandungi 6% sutera jagung merekodkan kandungan protein paling tinggi iaitu sebanyak 28.42%, dan lemak yang terendah iaitu 14.60%. Semua sampel burger merekodkan kandungan lembapan antara 42.73-46.40%. Burger ayam yang diformulasikan dengan 6% sutera jagung merekodkan hasil memasak yang tinggi iaitu 83.03% berbanding perlakuan lain. Serat dietari sutera jagung berkesan dalam mengekalkan hasil memasak, lembapan dan lemak burger ayam. Penambahan sutera jagung tidak mengubah ciri-ciri sensori dan penerimaan pengguna terhadap burger ayam.
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