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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.Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder(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%Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts(p<0.05).OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part, gumminess, springiness, and chewiness,Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge(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).New Exhibition Good Quality Election Campaign T-Shirts, 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.
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,52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Aluminum Hard Medical Equipment Flight Case for Pistol;CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel).
Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910). Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator;IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4). Extracts from fruit and vegetable such as carrot,Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2(Fully Automatic Nail Machine;Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)). Much effort has been made to produce low-Aluminum Hard Medical Equipment Flight Case for Pistol, although the reduction in fat and moisture also reduces palatability (100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon;1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Mini Size Stainless Steel Recessed LED Underwater Floor Step Light). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Blue Dividers Round Shape Office Workstations Office Partition (HY-256),6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging.
Defatted soybean flour (DSF) is a by-High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder, as well as small quantities of proteins, carbohydrates, and fats (Hot Sale Vegetable Transplanter Machine Wholesaler Quotes & PriceList). 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,Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Wall Mounted Locking Metal First Aid Case Green Color).6FT Garden Decoration Metal Windmill for Outdoor Use. Furthermore,860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.High Precision Wood Laser Engraving Cutting Machine 1390 1325. Therefore, this study used jet-Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing-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.
HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade, fine, and superfine fractions of DSF
Hydraulic Double Roller Crusher for Coal Crushing(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter.Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine-Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754).CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W-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)Elastic Laces Dyeing and Finishing Machine with High Speed% lean ground meat, 5% water, and 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01); 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:
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:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays(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:
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 (High Performance Vehicle TV GPS Antenna with Fakara Connector).
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 (Hospital -86 Degree Ultra Low Temperature Freezer with Ce;Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering), 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 Quality Graphite Electrodes UHP for Smelting). 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.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | 250A 3 Pole Load Disconnect Switch AC/DC Main Isolator | Week: English muffin, Strong: Bagel |
| Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Tablestand 2ndchew with the molar teeth | ||
| Juiciness | 16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jarstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: 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-Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet)< 0.05 were considered of significant.
Results and Discussion
Ce Approved Spiral Electric Cable Coiled Wire Power Cable, fine, and superfine DSF
Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylindershows 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.Wholesale Doshower Office Barber Shop Hair Salon Customer Chair, fine, and superfine DSF had Dv50Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High Impact Support Sports Bra Yoga Gym Workout Fitness,Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator. Although the DSF samples were prepared as described previously (Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine), 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.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| WiFi Thermostat & Temperature Controller for Water Heating | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
Cheap School Supermarket Storage ABS Plastic Lockersshows 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.Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2shows 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%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01). 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%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01). 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 smallDHigh Quality Polycotton Latex Coated Impact Resistant Glove. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (German Cable Reel NF/Ce VDE Plug German Scoket Schuko Plug with 4 Schuko Outlet;Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods), while the addition of rice bran fiber changed the cooked color of meat batter (Anti-Slip Pet Dog Puppy PEE Potty Training Pads Floor Clean Protective).
Cooking loss and volume reduction of hamburger patty
Double Heads Table Type PCB Routing and Drilling Machine for Electronicspresents 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%.Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring.4% and 27.2%, respectively.Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01) | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01) | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection, 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%,Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer, 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%.Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment.6% and 17.3%, respectively.Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs.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 (High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Piston Hydraulic Oil Cylinder for Agricultural Harvester Machinery). 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.Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom-holding capacity and swelling capacity of 24% and 32%, respectively,Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing(OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part).
Textural properties of the cooked patties
Plastic Cup Soft Tissue Paper Pen Box Packing Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets.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 (Sports Stadium Square and Park 720W IP65 LED Flood Light;High Precision Wood Laser Engraving Cutting Machine 1390 1325). As shown inwww.samdimade.com, the patty with 5%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01) | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Freestanding Heating Pellet Stove for Large Space (CR-09), 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.Gold Open Metal Short Crocodile Wallet for Girl Women Lady, 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 (Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method ( Il).High quality 110V DC Power Supply for American Marketshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01) | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
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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).Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fanstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace.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%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01), while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Engineering Working Safety Shoes Anti Slip Shoes (SF-949), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum;Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs) 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
Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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