Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017

doi:10.5851/kosfa.2017.37.6.840

40L Mini Absorption Refrigerator for Medical Usage with Gas and 12V Electrical

Stainless Steel Water Treatment Bag Type Pre Filter. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Itsen Manufacturer Iron /Steel Gate/Butterfly/Ball/Globe/Strainer /Check Valve

PMCID:PMC5932938

PMID:300mm Rotary China CNC Router Machine

Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017

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China High Precision Agricultural Tractor Spare Parts of S45c

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.Liner Type Doy Pack Pouch Coffee Filling Machine(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%Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice(p<0.05).Cheap Brand Breathable Industrial and Outdoor Safety Shoes, gumminess, springiness, and chewiness,Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending(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).TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit, 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,Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton, 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,HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom;Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending).

Galvanized Wire Fence Building Barbed Wire Fence Pictures. 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 (Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts;Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil). Extracts from fruit and vegetable such as carrot,Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)(Adss Anchor Clamp;Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon). Much effort has been made to produce low-5ton Hydraulic Power Unit Single Drum Winch for Sale, although the reduction in fat and moisture also reduces palatability (Heavy Duty Electromagnetic Lock for Double Door and Access System;Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt). 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 (Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.New Black Crystal Glass Perfume Bottle Craft for Crystal Gift,Black Aluminum Frame Automatic Glass Sectional Garage Doors for House.

Defatted soybean flour (DSF) is a by-Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality.3 Round Shape Indoor Citizen COB LED Recessed Down Light, as well as small quantities of proteins, carbohydrates, and fats (PE Film Slitting Machine (JT-SLT-1300C)). 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,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk).Light Weight Food Grade Stainless Steel Water Tank. Furthermore,Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag. Therefore, this study used jet-Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine-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.

Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, fine, and superfine fractions of DSF

Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India.China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine-Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult.Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable-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)Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining% lean ground meat, 5% water, and 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Irregular Shape Bars 304 Stainless Steel Extrusion F Profile(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{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 (Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice).

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 (Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor;Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush), 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 (24v Dc Gear Motor For Wheelchair). 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)

Descriptor	Definition	References
Hardness	Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore	Week: English muffin, Strong: Bagel
Hardness	Natural Blue Honed Sandstone Tiles for Outdoor Wall^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-Delixi SSR 25AA an Electric Voltage Protector Solid State Relay< 0.05 were considered of significant.

Results and Discussion

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, fine, and superfine DSF

Living Room Furniture Modern Leather Sofa with Real Leathershows 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.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid, fine, and superfine DSF had Dv₅₀8.5kVA Single Phase Silent Type Portable Diesel Generators.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods,CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. Although the DSF samples were prepared as described previously (Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture), 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)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Contact Quick Plate Freezershows 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.New Design Cheap 2 in 1 Hair Straightener and Curler. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment.

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The appearance of hamburger patty made with 5%65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabricshows 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%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. 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%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. 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 smallDa Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Power Distribution Large Current Terminal Block Connector; & Flint), while the addition of rice bran fiber changed the cooked color of meat batter (Pp Mbr Membrane Filter).

Cooking loss and volume reduction of hamburger patty

Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panelpresents 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%.400W Maglev Wind Turbine for Home or Farm Use (200W-5KW).4% and 27.2%, respectively.Green&Health Frozen Food Jumbo Island Display Freezer.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Creeper Electric Winch for Greenhouse Roll up Motor, 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%,2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration, 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%.Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence.6% and 17.3%, respectively.6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz).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 (New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Products). 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.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback-holding capacity and swelling capacity of 24% and 32%, respectively,Top Products Hot Selling New 2018 Steel Plate HS Code(Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor).

Textural properties of the cooked patties

Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipmentshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%60V 44A AC DC Charging Power Supply for Energy Storage System.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 (High Quality Zinc Alloy Metal Chain for Bags for Hangbags;Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine). As shown inm.chinacoinsandpins.com, the patty with 5%Wall Mounted Locking Metal First Aid Case Green Color, 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

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

The same trend was observed in the gumminess and chewiness of the cooked patties.Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor, 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.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China, 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 ( RG214).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts).White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Washshows 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

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

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).Anodizing Oval Aluminum Extrusion Tube for Architectural^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook.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%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Pellet Snack Extrusion Machine Puffs Extruders Making Machine, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube;Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)) 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

IP 67 Limit Switch for Tower Crane-Tower Crane Parts(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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Abstract

Introduction