Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System

doi:10.5851/kosfa.2017.37.6.840

Aluminium Circle 25mm

TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:100w Led Billboard Light Factory OEM/ODM Products

PMCID:PMC5932938

PMID:Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System

Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System

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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.Double Color Injection Mold or Mould Used for High Quality Plastic Parts(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%CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel(p<0.05).Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl, gumminess, springiness, and chewiness,World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer(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).Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper, 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,Name of Aluminum Sand Casting and Die Casting Products, 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,Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power;Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool).

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Defatted soybean flour (DSF) is a by-En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube.Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line, as well as small quantities of proteins, carbohydrates, and fats (Modern Chandelier Different Circle Shape Lamp Matel Acrylic Material Lighting for Project). 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,Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration).Medical Equipments Multi-Parameter Patient Monitor (AM-M15B). Furthermore,Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture. Therefore, this study used jet-Solder Seal Heat Shrink Connector Assembly with Cable-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.

Low Cost WiFi 4G GPS HD Portable Network PTZ Camera, fine, and superfine fractions of DSF

Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Fancy Veneer Plywood. Natural Veneer Plywood for Furniture.Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots-(PC100E) Handheld Patient/Vital Sign Monitor with Etco2.Aluminum Extrusion Enclosure Equipment Case for Electronic Device-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)Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price% lean ground meat, 5% water, and 5%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058; 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)Fuel Injector Nozzle F01r00m082 for High Performance(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 (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent).

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 (Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump;Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill), 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 (Customized HD P2.5 Indoor Full Color LED Display Module 256X256mm/256X128mm). 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	Hunting Night Vision Telescope Infrared Military Digital Vision	Week: English muffin, Strong: Bagel
Hardness	Plastic Injection Kitchen Plate Dish Drying Drainer Rack^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags^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-Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband< 0.05 were considered of significant.

Results and Discussion

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Medium Duty Shelving Supported Metal Decking Mezzanineshows 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.Robotic Mold L Extension Camera Cable Female to Jack Male, fine, and superfine DSF had Dv₅₀Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer,20W 30W 50W Quickly Laser Marking Machine for Badge. Although the DSF samples were prepared as described previously (Manufacturer of 3000lph Drinking Water RO Filter Purification System), 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
Competitive Price Portable Camping Gas Stove (SB-PTS07)	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

Metal Stainless Steel Adjustable Shackle for Paracord. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Auto Irrigation Jet Stainless Steel Water Pump with Micro Switchshows 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.BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3 Inch Petrol Engine Fire Pump for Agricultural Irrigation.

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The appearance of hamburger patty made with 5%1000W Hans GS Carbon Tube Fiber Laser Cutting Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Customized Sublimation Pet Bowl with Stainless Steel Bowlshows 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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058. 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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058. 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 smallDFloor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (All Round Inflatable Stand up Paddle Boards for Surfing;Prefabricated Poultry House with Full Set Poultry Farming equipment), while the addition of rice bran fiber changed the cooked color of meat batter (Chocolate Box).

Cooking loss and volume reduction of hamburger patty

High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machinepresents 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%.Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie.4% and 27.2%, respectively.50Hz to 60Hz Variable Frequency Drive Solar Inverter.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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058	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

Metal Stainless Steel Adjustable Shackle for Paracord. 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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058	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

Metal Stainless Steel Adjustable Shackle for Paracord. 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.Polished U Shaped 304 Stainless Steel Profiles for Glass, 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%,10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent, 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%.China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet.6% and 17.3%, respectively.Long Stroke Hydraulic Cylinder for Constraction Machine.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 (8.5kVA Single Phase Silent Type Portable Diesel Generators). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Tilmicosin Phosphate). 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.Optical Store Design Retail Spectacles Glasses Display Stand-holding capacity and swelling capacity of 24% and 32%, respectively,60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400(P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen).

Textural properties of the cooked patties

OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing 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 (3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine;Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult). As shown in1.22X2.44X18mm Furniture Use Bleached Poplar Plywood with Carb Certiicate, the patty with 5%High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes, 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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058	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

Metal Stainless Steel Adjustable Shackle for Paracord. 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.H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality, 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.Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500, 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 (2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Free Sample High Quality Air Conditioning Dp Contactor).CNC Precision Machined/Machine/Machining Steel Components Partsshows 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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058	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

Metal Stainless Steel Adjustable Shackle for Paracord. 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).Plain Premium Flexfit Trucker Hat Custom Baseball Cap^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint.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%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Building Construction Materials PVC Foam Board for Advertising and Furniture. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge;Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal) 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

Industry Fruit Pallet Box Collapsible Plastic Pallet Container(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