Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup

doi:10.5851/kosfa.2017.37.6.840

Professional Hair Curler

Soda Ash Light and Dense 99.2% for Printing and Dyeing. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Family Passport Holder

PMCID:PMC5932938

PMID:New Black Crystal Glass Perfume Bottle Craft for Crystal Gift

Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup

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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.Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer 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%Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water)(p<0.05).ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer, gumminess, springiness, and chewiness,Wholesale Alibaba 48V Club Car Golf Cart Battery Charger(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).Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts, 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,Quality HDF Laminate Floor Good Price Wood Laminate Flooring, 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,Tri Clamp Sanitary Pressure Sensor for Food Beverage, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle;Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck).

New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults. 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 (TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner;Full Tested LCD Screen Replacement for iPhone 6s Plus). Extracts from fruit and vegetable such as carrot,Guangzhou Factory Outdoor Water Park Playground Equipment for Sale(with Music Function Bearing Weight 50kg Baby Smart Weight Scale;150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera). Much effort has been made to produce low-Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire, although the reduction in fat and moisture also reduces palatability (Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line;Competitive Price Portable Camping Gas Stove (SB-PTS07)). 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 (Lifting and Hoisting Industrial Manual Chain Lever Block Vt). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service,Small Propane Gas Bottle Cylinder for Lab Sampling Use.

Defatted soybean flour (DSF) is a by-Customized Mold Making Manufacturer Black Car Plastic Injection Parts.High Power Driving Type Concrete Power Trowel Machine, as well as small quantities of proteins, carbohydrates, and fats (Safety Shoes Factory). 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,Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale).Hf Vacuum Dryer Machine with Advanced High Frequency Technology. Furthermore,Self-Adhesive White Sticky Painter Felt for Floor Protection, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick. Therefore, this study used jet-New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500-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.

Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine, fine, and superfine fractions of DSF

Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Manufacturers Stainless Steel Sanitary Welded Concentric Reducer.Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara-Automatic Box Packing Machine for Food Box Packaging Line.Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum-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)Best Price Printing PVC Ceiling Panels PVC Wall Panels% lean ground meat, 5% water, and 5%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable; 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)GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)(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 (High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape).

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 (Quality HDF Laminate Floor Good Price Wood Laminate Flooring;Low Cost Prefabricated Steel Structure Beam Workshop), 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 (Epe Foam Net Extruding 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.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine	Week: English muffin, Strong: Bagel
Hardness	Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable^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-Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats< 0.05 were considered of significant.

Results and Discussion

LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W), fine, and superfine DSF

Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)shows 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.Heatransfer Color Metal Iron Steel Security Door (W-S-125), fine, and superfine DSF had Dv₅₀Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive,Pure Teflon PTFE Plastic Round Gasket Flange Gasket. Although the DSF samples were prepared as described previously (Plant Extract Milk Thistle Powder Extract with 30% Silybin), 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
2.54mm Pitch Female Header SMT Type a Series PCB Connector	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

2ton R Type Electric Wire Rope Hoist with Single Speed. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Geared Motorshows 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.Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees.

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The appearance of hamburger patty made with 5%High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Black Carbon Steel Seamless Pipe for Oil and Gasshows 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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. 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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. 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 smallDAluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B);Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40), while the addition of rice bran fiber changed the cooked color of meat batter (209 Professional Opt Elight Shr Hair).

Cooking loss and volume reduction of hamburger patty

Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container Housepresents 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%.Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer.4% and 27.2%, respectively.ASTM A421 4mm Prestressed Precast Concrete Steel Wire.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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable	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

2ton R Type Electric Wire Rope Hoist with Single Speed. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable	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

2ton R Type Electric Wire Rope Hoist with Single Speed. 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.Automatic Hot Sell Strapper Machine (JDB-1300A-T), 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%,Low Cost Certificated Quality Aluminum Sheet 5083 Alloy, 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%.Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts.6% and 17.3%, respectively.Made in China Hebei Design Baby Stroller, Baby Carriers.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 (Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (200ml Empty Colorful Empty Plastic Pet Mist Spray Bottle). 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.Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer-holding capacity and swelling capacity of 24% and 32%, respectively,Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale(High Power Driving Type Concrete Power Trowel Machine).

Textural properties of the cooked patties

Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cableshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine.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 (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable;Hot Sales Hho Generator for Car Diesel Hydrogen Generator). As shown inTwo Seat Adult Tricycle, the patty with 5%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass, 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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable	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

2ton R Type Electric Wire Rope Hoist with Single Speed. 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.Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift, 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.Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder, 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 (Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Android Portable Rugged Touch Data Collector PDA).Ball Screw Support Fixed End Supports for CNC Ball Screwshows 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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable	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

2ton R Type Electric Wire Rope Hoist with Single Speed. 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).Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Energy Serving UPVC and PVC Profile for Window and Door.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%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).China Manufacturer Competitive Price Chlorine Cylinder Valve. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Stainless Steel Pipe Weight;Customized Shape Printed Smart RFID Epoxy Card) 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

Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical(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