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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.Green&Health Frozen Food Jumbo Island Display Freezer(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%Creeper Electric Winch for Greenhouse Roll up Motor(p<0.05).2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration, gumminess, springiness, and chewiness,Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence(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).6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz), 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,Top Products Hot Selling New 2018 Steel Plate HS Code, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (ETL Certified Panel Fixture Grow Housing LED Panel Light;High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe).
60V 44A AC DC Charging Power Supply for Energy Storage System. 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 (Fashion Golden Plated Crown Tip Commercial Steel Door Hinge;Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park). Extracts from fruit and vegetable such as carrot,Wall Mounted Locking Metal First Aid Case Green Color(Factory Price Fiber Laser Marking/Printing/Engraving Machine for Foil Bag/Package;Automatic Disposable Paper Tea Cup Making Machine for India Market). Much effort has been made to produce low-Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor, although the reduction in fat and moisture also reduces palatability (Automatic Hot Sell Strapper Machine (JDB-1300A-T);7X12W Stage DMX Professional Moving Head LED Wash Lighting). 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 (Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China,Anodizing Oval Aluminum Extrusion Tube for Architectural.
Defatted soybean flour (DSF) is a by-Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook.Pellet Snack Extrusion Machine Puffs Extruders Making Machine, as well as small quantities of proteins, carbohydrates, and fats (2016 New Animal Design of Chenille Fabric for African Market). 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,Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring).IP 67 Limit Switch for Tower Crane-Tower Crane Parts. Furthermore,Ball Screw Support Fixed End Supports for CNC Ball Screw, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073). Therefore, this study used jet-Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve-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.
Electrically Actuated Valve Plastic Electric Air Valve, fine, and superfine fractions of DSF
Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)All Round Inflatable Stand up Paddle Boards for Surfing.2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand-Professional Fitness Equipment Gym Equipment Half Rack.3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer-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)Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot% lean ground meat, 5% water, and 5%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments; 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)Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)(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 (Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow).
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 ( Type C Cable;10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould), 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 (Flat Bed Carton Box Diecutting Hot Foil Stamping Machine). 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 | Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi | Week: English muffin, Strong: Bagel |
| Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Sitestand 2ndchew with the molar teeth | ||
| Juiciness | Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stockstbite | 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-Best Design Educational Wooden Bead Maze Toy for Kids W12D193< 0.05 were considered of significant.
Results and Discussion
N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry, fine, and superfine DSF
High Quality Polycotton Latex Coated Impact Resistant Gloveshows 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.Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle, fine, and superfine DSF had Dv50High Performance Vehicle TV GPS Antenna with Fakara Connector.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Multi-Blade Circular Power Saw Blade for Sharpening Machine,Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder. Although the DSF samples were prepared as described previously (Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)), 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 |
|---|---|---|---|---|---|
| Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts | 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 |
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Flange Linear Motion Carriage From Shac Linear Guidewayshows 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.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,New Exhibition Good Quality Election Campaign T-Shirts.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments. (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 Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Partsshows 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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments. 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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments. 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 smallD52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price;High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200)), while the addition of rice bran fiber changed the cooked color of meat batter (New Arrival High Quality Hotsale Leather Sole Mens Slippers).
Cooking loss and volume reduction of hamburger patty
20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spraypresents 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%.Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910).4% and 27.2%, respectively.Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2.8%.
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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments | 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 |
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments | 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 |
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. 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.Aluminum Hard Medical Equipment Flight Case for Pistol, 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%,Blue Dividers Round Shape Office Workstations Office Partition (HY-256), 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%.6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging.6% and 17.3%, respectively.High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce.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 (1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Porsche Cayenne Electric Fan 95810606112 95810606131). 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.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder-holding capacity and swelling capacity of 24% and 32%, respectively,Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator(Copper).
Textural properties of the cooked patties
Double Head Hydraulic Uncoiler Made in China (MDW-200)shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%6FT Garden Decoration Metal Windmill for Outdoor Use.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 (Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price;3 Round Shape Indoor Citizen COB LED Recessed Down Light). As shown inSolar Panel 200w 24v, the patty with 5%860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag, 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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments | 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 |
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. 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.High Precision Wood Laser Engraving Cutting Machine 1390 1325, 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.Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing, 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 (Medical Patient Medicine Trolley Cart).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (32 Inch LCD Digital Advertising Touch Screen Kiosk).Food Grade FCC and E282 Preservative Calcium Propionateshows 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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments | 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 |
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. 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).HPMC Hydroxypropyl Methyl Cellulose with Industrial Gradestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Hydraulic Double Roller Crusher for Coal Crushing.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%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Temperature Furnace for Melting Electric Induction Heater;Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook) 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
Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)(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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