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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.Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket(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%Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure(p<0.05).USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C, gumminess, springiness, and chewiness,Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair(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).LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il, 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,Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (5 Years Warranty IP65 UFO LED High Bay Light 80W;Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product).
Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display. 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 (Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts;Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21)). Extracts from fruit and vegetable such as carrot,16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug(Dn65 ASME B16.34 Factory Supply Stainless Steel Ball Valve;30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles). Much effort has been made to produce low-Stainless Steel ISO 7380 Standard Bolt Made in China, although the reduction in fat and moisture also reduces palatability (Light Weight Food Grade Stainless Steel Water Tank;IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B). 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 (customized LOGO design low cost 125kHz T5577 preprinted RFID card). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Office Furniture Cheap Metal Storage Filing Cabinet,Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall.
Defatted soybean flour (DSF) is a by-Disposable Cheap Hotel Clear Toothbrush with Toothpaste.100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo, as well as small quantities of proteins, carbohydrates, and fats (gjmach-chn). 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,Inorganic Chemicals Potassium Hydrate for Antioxidants, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket).30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint. Furthermore,Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders. Therefore, this study used jet-3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor-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.
China High Precision Agricultural Tractor Spare Parts of S45c, fine, and superfine fractions of DSF
Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad.Flame Resistant BS En559 1/4′′ Twin Welding Hose-1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper.Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028)-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)Wholesale Survival Emergency Plastic First Aid Kit Box% lean ground meat, 5% water, and 5%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow; 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)Loto Industrial Electrical Plug Lockout Epl01m for 220V(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 (Inflatable Rubber Mandrels for Culvert Construction).
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 (High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India;Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office), 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 (King Size Dubai Patient Home Used Rotating Hospital Bed with Mattress). 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 | Laser Cut Stainless Steel Carved Window Screening Panel Room Divider | Week: English muffin, Strong: Bagel |
| China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Salestand 2ndchew with the molar teeth | ||
| Juiciness | Surface Pendant Suspension LED Linear Light at Any Lengthstbite | 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-Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm< 0.05 were considered of significant.
Results and Discussion
Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner, fine, and superfine DSF
Aluminum 6061 CNC Milling CNC Turning CNC Machiningshows 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.Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts, fine, and superfine DSF had Dv50China Low Price Vacuum Suction Truck of Special Truck 12m3.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle,P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen. Although the DSF samples were prepared as described previously (PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe), 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 |
|---|---|---|---|---|---|
| P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price | 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 |
PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Carousel Splitting Foam Cutting Machineshows 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.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filtershows 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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 smallDFull Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price;Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets), while the addition of rice bran fiber changed the cooked color of meat batter (Customized Made EVA Swim Kickboard Swimming Kickboard Swim Kick Board Swim Kickboard Swim Board).
Cooking loss and volume reduction of hamburger patty
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)presents 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%.Colorful Children Dental Chair Unit High Quality Dental Equipment.4% and 27.2%, respectively.High Cost-Effective Steel Structure Building for Grain Depot.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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow | 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 |
PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line. 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow | 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 |
PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line. 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.Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1), 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%,50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, 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%.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate.6% and 17.3%, respectively.Sports Stadium Square and Park 720W IP65 LED Flood Light.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 (Medical Equipments Multi-Parameter Patient Monitor (AM-M15B)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Mini Flat-Bed Transporter). 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.Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case-holding capacity and swelling capacity of 24% and 32%, respectively,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat(Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods).
Textural properties of the cooked patties
DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor.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 (Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment;LED Big Star Fairy Light for All Kinds of Decoration). As shown inBathroom Vanity With Marble Top Factory OEM/ODM Products, the patty with 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade, 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow | 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 |
PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line. 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.Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle), 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.500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap, 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 (Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Matte Black Glass Essential Oil Bottles with Bamboo Cap).Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tieshows 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow | 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 |
PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line. 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).1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookwarestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner.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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Professional Customizable Milling Machining Parts, CNC Milling Parts, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Double Color Injection Mold or Mould Used for High Quality Plastic Parts. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Low Price Brass Impeller Centrifugal Water Pump-Cpm Series;High Strength Fiberglass Tubes) 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
CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel(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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