Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox. 2017; 37(6): 840–846.

Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof

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.Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank(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%Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit(p<0.05).Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, gumminess, springiness, and chewiness,Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine(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).Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing, 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,Fashion Golden Plated Crown Tip Commercial Steel Door Hinge, 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,Soda Ash Light and Dense 99.2% for Printing and Dyeing, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage;Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor).

Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments. 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 (Self-Service Car Washer with High Pressure Water Washing System;Wholesale Alibaba 48V Club Car Golf Cart Battery Charger). Extracts from fruit and vegetable such as carrot,Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine(Ahd 720p Waterproof Side Rearview Camera for Heavy Duty Vehicle;Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet). Much effort has been made to produce low-Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water), although the reduction in fat and moisture also reduces palatability (Luxury Women Tote Bag Felt Ladies Handbag at Low Price;CNC Router Machine with Automatic Tool Changer (XE1325/1530)). 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 ((SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer,Wholesale Alibaba 48V Club Car Golf Cart Battery Charger.

Defatted soybean flour (DSF) is a by-Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts.Quality HDF Laminate Floor Good Price Wood Laminate Flooring, as well as small quantities of proteins, carbohydrates, and fats (Automatic Box Sealing Machine). 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,Tri Clamp Sanitary Pressure Sensor for Food Beverage, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (50mm Diameter Q235 Carbon Square Steel Pipe for Structure).New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults. Furthermore,Guangzhou Factory Outdoor Water Park Playground Equipment for Sale, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire. Therefore, this study used jet-Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service-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.

Small Propane Gas Bottle Cylinder for Lab Sampling Use, fine, and superfine fractions of DSF

Customized Mold Making Manufacturer Black Car Plastic Injection Parts(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Power Driving Type Concrete Power Trowel Machine.Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading-Hf Vacuum Dryer Machine with Advanced High Frequency Technology.Self-Adhesive White Sticky Painter Felt for Floor Protection-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)Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick% lean ground meat, 5% water, and 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor).

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 (1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware;Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum), 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 (Standby Unit 100kVA 200kVA 250kVA 300kVA 500kVA Soundproof Electric Power Silent Diesel Generator). 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)
DescriptorDefinitionReferences
HardnessFactory Small Acrylic Laser Cutting Machine / Laser Cutter PriceWeek: English muffin, Strong: Bagel
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JuicinessGorgeous White Crystal Full Diamond Inlaid Grand Event TiarastbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Automatic Box Packing Machine for Food Box Packaging Line< 0.05 were considered of significant.

Results and Discussion

Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum, fine, and superfine DSF

Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oilsshows 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.Best Price Printing PVC Ceiling Panels PVC Wall Panels, fine, and superfine DSF had Dv50Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW),Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. Although the DSF samples were prepared as described previously (Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine), 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)
SampleD[4,3]Dv10Dv50Dv90Span
Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

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Appearance and color of the hamburger patties

Body Machine Slimmingshows 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.Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W).

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%Heatransfer Color Metal Iron Steel Security Door (W-S-125).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleanershows 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%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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 smallDAlloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling;Name of Aluminum Sand Casting and Die Casting Products), while the addition of rice bran fiber changed the cooked color of meat batter (Hot Selling Merry Christmas Gold Foil Printed Satin Ribbon).

Cooking loss and volume reduction of hamburger patty

Gold Open Metal Short Crocodile Wallet for Girl Women Ladypresents 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%.5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive.4% and 27.2%, respectively.Pure Teflon PTFE Plastic Round Gasket Flange Gasket.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn150028.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn150044.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.2.54mm Pitch Female Header SMT Type a Series PCB Connector, 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%,2ton R Type Electric Wire Rope Hoist with Single Speed, 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%.Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill.6% and 17.3%, respectively.Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees.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 (Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fly Laser Printer Machine for Marking on Plastic Water 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.High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall(GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House).

Textural properties of the cooked patties

China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer.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 (Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid;Big Outdoor Advertising Full Color LED Display Screen). As shown inYellow Paint/Coat Mild/Carbon Steel Forged Slip on Plate Flange, the patty with 5%ASTM A421 4mm Prestressed Precast Concrete Steel Wire, 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn150026.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Automatic Hot Sell Strapper Machine (JDB-1300A-T), 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.Low Cost Certificated Quality Aluminum Sheet 5083 Alloy, 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 (60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer).Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additiveshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn15007.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

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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).Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Partsstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Made in China Hebei Design Baby Stroller, Baby Carriers.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%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Custom Logo  White Reversible Embroidery Cotton Bucket Hat Wholesale. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness ( Plb;200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam) 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

Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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