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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.105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc(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%New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis(p<0.05).Electric Kick Scooter Folding Self Balancing Scooter for Adults, gumminess, springiness, and chewiness,Floating Ball RO UF Pou Water Dispenser Filter Part(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).Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, 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,High Back Royal Queen Hotel Wedding Sofa King Throne Chair, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays;Mini Size Stainless Steel Recessed LED Underwater Floor Step Light).
Steel Metal Deck Making Machine by Roll Forming. 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 (Wall Mounted Locking Metal First Aid Case Green Color;High Performance Vehicle TV GPS Antenna with Fakara Connector). Extracts from fruit and vegetable such as carrot,High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer(Large Size 600*900mm Glass and Ceramic Printing Machine;Hospital -86 Degree Ultra Low Temperature Freezer with Ce). Much effort has been made to produce low-Hotel Banquet Dining Room Stainless Steel Chair for Wedding, although the reduction in fat and moisture also reduces palatability (Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering;Single Phase AC Choke Coil Reactor for Capacitor in Pfc). 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 (Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Moving Machinery Engineering Equipments Backhoe Loader,Living Room Furniture Modern Leather Sofa with Real Leather.
Defatted soybean flour (DSF) is a by-Disposable Medical Blood Lancet Pen Type Collection Needle.Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale, as well as small quantities of proteins, carbohydrates, and fats (Betaine Hcl 96% 98%). 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,One Stop Service for Cooling Tower and Cooling Tower Parts, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine).Folding Collapsible Plastic Logistic Box for Storage. Furthermore,Sign-1610 40/60 W Laser Cutting Machine Made in China, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Prefabricated Poultry House with Full Set Poultry Farming equipment. Therefore, this study used jet-Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping 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.
150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera, fine, and superfine fractions of DSF
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine.T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling-Manufacturer of 3000lph Drinking Water RO Filter Purification System.Free Sample Disposable Vacuum Blood Collection Needle-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)Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss% lean ground meat, 5% water, and 5%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine; 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)Anti Weather Borated Polyethylene Board Plastic HDPE Sheet(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 (China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing).
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 (Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel;Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2), 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 Wt20 Tungsten Welding Rod Tungsten Welding Electrode). 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 | Stainless Steel Cheap Prices Durable Industrial Temperature Gauge | Week: English muffin, Strong: Bagel |
| High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesalestand 2ndchew with the molar teeth | ||
| Juiciness | Composite Fiberglass FRP SMC BMC Manhole Covers with Framestbite | 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-Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin< 0.05 were considered of significant.
Results and Discussion
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Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goodsshows 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.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws, fine, and superfine DSF had Dv50Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels,Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. Although the DSF samples were prepared as described previously (Double Heads Table Type PCB Routing and Drilling Machine for Electronics), 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 |
|---|---|---|---|---|---|
| 30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School | 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 |
Tape Silicone Used for Insulator Hight Voltage- Rogers. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
1000 Lph Household Water Treatment Plant Price (KYRO-1000LPH)shows 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.Fashion Style Lady Alloy Quartz Watch with Simple Dial. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquidshows 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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine. 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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine. 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 smallDCNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part;Plastic Cup Soft Tissue Paper Pen Box Packing Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Essential Safety Footwear Manufacturers Cheap Price).
Cooking loss and volume reduction of hamburger patty
Sports Stadium Square and Park 720W IP65 LED Flood Lightpresents 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%.XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate.4% and 27.2%, respectively.Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107).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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine | 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 |
Tape Silicone Used for Insulator Hight Voltage- Rogers. 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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine | 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 |
Tape Silicone Used for Insulator Hight Voltage- Rogers. 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.Solid Brass Shower Room Rail Shower Column Set 81137, 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%,Factory Supply Wholesale Glass Perfume Bottle 100ml, 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%.MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini.6% and 17.3%, respectively.Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series).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 (Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (N52 1/2 Inch Nickel-Coating Neodymium Disc Magnet Manufacturer). 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.High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer-holding capacity and swelling capacity of 24% and 32%, respectively,3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine( Il).
Textural properties of the cooked patties
High quality 110V DC Power Supply for American Marketshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser.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 (Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum;Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs). As shown inFactories Custom Manufacturing Large Metal Stamping (HS-PB-0094), the patty with 5%Auto Parts Belt Tensioner Assembly for BMW 11281427252, 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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine | 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 |
Tape Silicone Used for Insulator Hight Voltage- Rogers. 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.Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits, 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.Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box, 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 (Best Price Printing PVC Ceiling Panels PVC Wall Panels).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco).Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fittingshows 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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine | 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 |
Tape Silicone Used for Insulator Hight Voltage- Rogers. 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).SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axlestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment.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%100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Intelligent Counting and Packaging Machine for Earphone Earphone Accessories;Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W) 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
Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive(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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