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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.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent(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%100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon(p<0.05).Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof, gumminess, springiness, and chewiness,Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare 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).Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler, 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,China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum;Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs).
China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan. 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 ( Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts;Best Price Printing PVC Ceiling Panels PVC Wall Panels). Extracts from fruit and vegetable such as carrot,Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)(Printed Advertising Round Helium Inflatable Balloon for Opening Events;Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco). Much effort has been made to produce low-Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health, although the reduction in fat and moisture also reduces palatability (Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting;Intelligent Counting and Packaging Machine for Earphone Earphone Accessories). 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 (Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket,Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure.
Defatted soybean flour (DSF) is a by-USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C.Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair, as well as small quantities of proteins, carbohydrates, and fats (Floor Standing Led Poster P2.5). 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,LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Bamboo Large Yellow Branch LED Floor Lamp).Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power. Furthermore,Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display. Therefore, this study used jet-16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug-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.
Stainless Steel ISO 7380 Standard Bolt Made in China, fine, and superfine fractions of DSF
Office Furniture Cheap Metal Storage Filing Cabinet(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall.Disposable Cheap Hotel Clear Toothbrush with Toothpaste-100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo.Inorganic Chemicals Potassium Hydrate for Antioxidants-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)30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint% lean ground meat, 5% water, and 5%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2; 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)Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders(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 (Surface Pendant Suspension LED Linear Light at Any Length).
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 (Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine;Hardware Tool Set EVA Insert Pack Box Bag Storage Case), 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 (Mood Stones). 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 | 3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor | Week: English muffin, Strong: Bagel |
| China High Precision Agricultural Tractor Spare Parts of S45cstand 2ndchew with the molar teeth | ||
| Juiciness | Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Platestbite | 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-Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad< 0.05 were considered of significant.
Results and Discussion
Flame Resistant BS En559 1/4′′ Twin Welding Hose, fine, and superfine DSF
NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearingshows 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 Dv50.1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper, fine, and superfine DSF had Dv50Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Wholesale Survival Emergency Plastic First Aid Kit Box,Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. Although the DSF samples were prepared as described previously (13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210), 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 |
|---|---|---|---|---|---|
| Loto Industrial Electrical Plug Lockout Epl01m for 220V | 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 |
Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Balcony glazing systemshows 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.China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Surface Pendant Suspension LED Linear Light at Any Length.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Granularshows 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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2. 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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2. 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 smallDDigital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Stainless Steel Panel Shower Column with Brass Hand Shower (K2610);Bugle Head Black Self Tapping Drywall Screws for Ceiling), while the addition of rice bran fiber changed the cooked color of meat batter (Basement Waterproofing Membrane/ HDPE Self-Adhering Sheet).
Cooking loss and volume reduction of hamburger patty
Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendantpresents 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%.Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts.4% and 27.2%, respectively.China Low Price Vacuum Suction Truck of Special Truck 12m3.8%.
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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2 | 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 |
Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2 | 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 |
Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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.Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle, 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%,P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen, 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%.P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price.6% and 17.3%, respectively.PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line.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 (Best Design Educational Wooden Bead Maze Toy for Kids W12D193). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Glass Display). 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.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge-holding capacity and swelling capacity of 24% and 32%, respectively,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts(2019 Winter New 500W Home Use Small Portable Personal Mini White Electric Fan Heater (DH-QN06)).
Textural properties of the cooked patties
Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottomshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer.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 (Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company;Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts). As shown inIsuzu Foton FAW Sinotruk HOWO Dongfeng JAC Jmc Jurop Vacuum Pump Vacuum Truck Sewage Suction Truck, the patty with 5%Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017, 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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2 | 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 |
Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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.Colorful Children Dental Chair Unit High Quality Dental Equipment, 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.High Cost-Effective Steel Structure Building for Grain Depot, 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 Ductile Iron Casting Type Scaffolding Beam Clamp).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized).2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved)shows 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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2 | 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 |
Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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).Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale.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%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Sports Stadium Square and Park 720W IP65 LED Flood Light. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier;F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox) 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
Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case(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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