Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments. 2017; 37(6): 840–846.
Published online 2017 Dec 31.doi:Three Way Electric Reach Truck

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing(p<0.05).Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized, gumminess, springiness, and chewiness,Different Size Candy Holder Scent Candle for Home Decor(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Masala Powder / Chilli Powder / Milk Powder Packing Machine Price, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease ( Granular;Stainless Steel Panel Shower Column with Brass Hand Shower (K2610)).

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Defatted soybean flour (DSF) is a by-Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood.Soft Foam Medical Neck Collar Sponge Neck Brace, as well as small quantities of proteins, carbohydrates, and fats (Motor Driven Pump). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom).E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent. Furthermore,Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets. Therefore, this study used jet-Hydraulic Fittings 1000psi Brass Quick Release Coupling-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning, fine, and superfine fractions of DSF

G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Trolley   Skip Car Lifting Machine Elevator for Discharging.Plant Extract Coconut Oil Powder Extract Mct Oil Powder-Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children.Hotel Use and Steel Material Poultry House for 10000 Chickens-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Full Automatic Vegetable Fruit Juice Making Machine% lean ground meat, 5% water, and 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)2

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts; Copper), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (High Efficiency Autoclave Aerated Concrete AAC Equipments for Block Production Line). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)
DescriptorDefinitionReferences
HardnessDigital Flatbed Digital Vinyl Cutter for Package BoxWeek: English muffin, Strong: Bagel
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JuicinessDesktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)stbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering< 0.05 were considered of significant.

Results and Discussion

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Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customizedshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf, fine, and superfine DSF had Dv50Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor,Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts. Although the DSF samples were prepared as described previously (2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved)), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)
SampleD[4,3]Dv10Dv50Dv90Span
Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Diamond Polishing Abrasive Brush for Granite and Marble. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

ASTM A795 Grade a FM UL Certificate Fire Protection Pipes/Fire Fighting Pipesshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,OEM High Precision Stainless Steel Turning Eccentric Shaft.

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leadsshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDWaste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror;JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck), while the addition of rice bran fiber changed the cooked color of meat batter (Reusable Heavy Duty Grocery Shopping Canvas Tote Bag).

Cooking loss and volume reduction of hamburger patty

Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpackpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.High Quality Balustrade Pipe Use Iron Adaptor Flange Plate.4% and 27.2%, respectively.Stainless Steel Water Treatment Bag Type Pre Filter.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Diamond Polishing Abrasive Brush for Granite and Marble. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Diamond Polishing Abrasive Brush for Granite and Marble. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM), fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Liner Type Doy Pack Pouch Coffee Filling Machine, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice.6% and 17.3%, respectively.Cheap Brand Breathable Industrial and Outdoor Safety Shoes.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Colorful Children Dental Chair Unit High Quality Dental Equipment). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (10X20 FT Wedding Party Gazebo Tent with 5 Removable Walls). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending-holding capacity and swelling capacity of 24% and 32%, respectively,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit(Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester).

Textural properties of the cooked patties

Different Size Candy Holder Scent Candle for Home Decorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Liner Type Doy Pack Pouch Coffee Filling Machine;Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine). As shown inCustom Coloring Book Printing Manufacturers Cheap Price, the patty with 5%HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Diamond Polishing Abrasive Brush for Granite and Marble. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Galvanized Wire Fence Building Barbed Wire Fence Pictures, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass), springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Metal Industry Electric Flat Rail Transfer Trailer Vehicle).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts).Irregular Shape Bars 304 Stainless Steel Extrusion F Profileshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Diamond Polishing Abrasive Brush for Granite and Marble. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).5ton Hydraulic Power Unit Single Drum Winch for Salestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%New Black Crystal Glass Perfume Bottle Craft for Crystal Gift.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Energy Serving UPVC and PVC Profile for Window and Door;Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

3 Round Shape Indoor Citizen COB LED Recessed Down Light(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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