Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment
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.9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box(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%Modern High Quality PS Corner Foam Moulding Cornice(p<0.05).Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent, gumminess, springiness, and chewiness,100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon(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).Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof, 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,Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale;High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape).
Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair. 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 (Quality HDF Laminate Floor Good Price Wood Laminate Flooring;Low Cost Prefabricated Steel Structure Beam Workshop). Extracts from fruit and vegetable such as carrot,China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router(Ideal Heat Exchanger;Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer). Much effort has been made to produce low-China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan, although the reduction in fat and moisture also reduces palatability (Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910);Plant Extract Milk Thistle Powder Extract with 30% Silybin). 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 (Electric TV Cabinet European TV Stand MDF Mantel (370)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T),Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health.
Defatted soybean flour (DSF) is a by-Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket.Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure, as well as small quantities of proteins, carbohydrates, and fats (Molybdenum Oxide). 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,USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine).Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair. Furthermore,LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power. Therefore, this study used jet-Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price-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.
Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display, fine, and superfine fractions of DSF
16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Stainless Steel ISO 7380 Standard Bolt Made in China.Office Furniture Cheap Metal Storage Filing Cabinet-Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall.Disposable Cheap Hotel Clear Toothbrush with Toothpaste-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)100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo% lean ground meat, 5% water, and 5%Inorganic Chemicals Potassium Hydrate for Antioxidants; 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)30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint(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 (Black Carbon Steel Seamless Pipe for Oil and Gas).
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 (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), 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 (Wire Mesh Manufacturers). 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 | Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2 | Week: English muffin, Strong: Bagel |
Under Cabinet Stemware Rack Metal Wire Wine Glasses Holdersstand 2ndchew with the molar teeth | ||
Juiciness | 3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motorstbite | 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-China High Precision Agricultural Tractor Spare Parts of S45c< 0.05 were considered of significant.
Results and Discussion
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Factory Price AC Single Phase Electricity Meter Energy Metershows 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.Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad, fine, and superfine DSF had Dv50Flame Resistant BS En559 1/4′′ Twin Welding Hose.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper,Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028). Although the DSF samples were prepared as described previously (Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale), 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 |
---|---|---|---|---|---|
Wholesale Survival Emergency Plastic First Aid Kit Box | 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 |
Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Structural Steel Frames for Steel Working Platform Manufactured by China Fabricatorshows 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.Loto Industrial Electrical Plug Lockout Epl01m for 220V. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Laser Cut Stainless Steel Carved Window Screening Panel Room Divider.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Inorganic Chemicals Potassium Hydrate for Antioxidants. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cableshows 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%Inorganic Chemicals Potassium Hydrate for Antioxidants. 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%Inorganic Chemicals Potassium Hydrate for Antioxidants. 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 smallDSurface Pendant Suspension LED Linear Light at Any Length. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable;Hot Sales Hho Generator for Car Diesel Hydrogen Generator), while the addition of rice bran fiber changed the cooked color of meat batter (Garden Wedding Tent).
Cooking loss and volume reduction of hamburger patty
Embossing Buttons Metal Dome LED Membrane Keyboard Switchpresents 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%.Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm.4% and 27.2%, respectively.Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner.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%Inorganic Chemicals Potassium Hydrate for Antioxidants | 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 |
Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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%Inorganic Chemicals Potassium Hydrate for Antioxidants | 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 |
Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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.Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts, 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%,China Low Price Vacuum Suction Truck of Special Truck 12m3, 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%.Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle.6% and 17.3%, respectively.P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen.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 (Ball Screw Support Fixed End Supports for CNC Ball Screw). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (I-Tech Series Digital Power AMP Professional Power Amplifier). 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.P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price-holding capacity and swelling capacity of 24% and 32%, respectively,PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line(Stainless Steel Pipe Weight).
Textural properties of the cooked patties
Customized Shape Printed Smart RFID Epoxy Cardshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge.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 (Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair;High Sharpness 9 Inch Water Pump Fixing Pump Pliers). As shown inOne Hole Conduit Saddle Pipe Clamp, the patty with 5%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts, 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%Inorganic Chemicals Potassium Hydrate for Antioxidants | 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 |
Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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.Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer, 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.Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017, 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 (High Efficiency Dung Rotary Dryer with Competitive Price).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing).China Supplier Gabion Professional Front Door Large Wire Mesh Boxshows 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%Inorganic Chemicals Potassium Hydrate for Antioxidants | 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 |
Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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).Colorful Children Dental Chair Unit High Quality Dental Equipmentstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Cost-Effective Steel Structure Building for Grain Depot.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%Inorganic Chemicals Potassium Hydrate for Antioxidants, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap;Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad) 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
2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate(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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