Low Cost Prefabricated Steel Structure Beam Workshop

doi:10.5851/kosfa.2017.37.6.840

Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:off Grid Single Phase Solar Inverter 1kw 2kw 3kw 4kw 5kw 6kw 8kw 10kw 12kw DC 12V 24V 48V for Solar

PMCID:PMC5932938

PMID:Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty

Low Cost Prefabricated Steel Structure Beam Workshop

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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.Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage(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%2019 High Speed Dirt Bike Electric Scooter 2000W with Rocker(p<0.05).Hardware Tool Set EVA Insert Pack Box Bag Storage Case, gumminess, springiness, and chewiness,Transtones Customize Shape for Kitchen Top Wall Panels(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).China High Quality Linear Globe Angle Control Valve, 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,Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery, 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,Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver;Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer).

12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope. 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 (ETL Certified Panel Fixture Grow Housing LED Panel Light;High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe). Extracts from fruit and vegetable such as carrot,Minnee Fitness Body Resistance Hip Circle Band Sets Yoga(Industrial Hand Cleaner;Fashion Golden Plated Crown Tip Commercial Steel Door Hinge). Much effort has been made to produce low-Inflatable Rubber Mandrels for Culvert Construction, although the reduction in fat and moisture also reduces palatability (Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park;Automatic Disposable Paper Tea Cup Making Machine for India Market). 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 (Automatic Hot Sell Strapper Machine (JDB-1300A-T)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Heavy Duty Electromagnetic Lock for Double Door and Access System,Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts.

Defatted soybean flour (DSF) is a by-High Quality Psa Oxygen Cylinder Filling for Hospital.High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid, as well as small quantities of proteins, carbohydrates, and fats (Self Mini Control Plane). 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,Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (7X12W Stage DMX Professional Moving Head LED Wash Lighting).China Ginger Water Spray High Pressure Washing Machine. Furthermore,CNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipment, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump. Therefore, this study used jet-16t Iron Metal Belt Mechanical Power Press for Sale-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.

Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads, fine, and superfine fractions of DSF

Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Rotary Drilling Rig Drilling Machine Cummins Engine.Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product-Turnkey Project Genyond Strewberry Canning Plant.IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector-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)China Manufacture Coaxial Cable Rg Series (RG11, RG6, RG59, RG213, RG214, RG58) Rg214 Coaxial% lean ground meat, 5% water, and 5%Bathroom & Kitchen Fitting Stainless Steel Floor Drain; 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)Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives(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 (Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)).

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 (China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring;Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow), 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 (Adjustable Pvc Coupling). 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	Semi Auto Pet Preform Bottle Blowing Machine Price to Make Plastic Water Bottles, Jars, Oil Bottles	Week: English muffin, Strong: Bagel
Hardness	Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inch^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring^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-Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine< 0.05 were considered of significant.

Results and Discussion

Mini Size Stainless Steel Recessed LED Underwater Floor Step Light, fine, and superfine DSF

10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mouldshows 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.Automatic Steel C Purlin Prolfile Cold Roll Forming Machine, fine, and superfine DSF had Dv₅₀Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger,Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices. Although the DSF samples were prepared as described previously (Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display), 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
Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike	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

24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Russian GOST Standard Double Flanged Ends Fully Welded Ball Valveshows 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.Plastic PP Foam Clipboard with Metal Clip in Dongguan. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Quick Deploy Empty Expandable Container House for Emergency.

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The appearance of hamburger patty made with 5%Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Bathroom & Kitchen Fitting Stainless Steel Floor Drain. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Double Color Injection Mold or Mould Used for High Quality Plastic Partsshows 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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain. 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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain. 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 smallD2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hotel Banquet Dining Room Stainless Steel Chair for Wedding;Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts), while the addition of rice bran fiber changed the cooked color of meat batter (Leabon Ce Certificated Europe Hot Selling 5-50kg Wood Pellets Packing Machine (DCS-50A)).

Cooking loss and volume reduction of hamburger patty

Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Pricepresents 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%.500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker.4% and 27.2%, respectively.Metal Industry Electric Flat Rail Transfer Trailer Vehicle.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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain	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

24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. 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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain	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

24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. 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.Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil, 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%,New Generation CE RoHS Approval 110V 220V 40W Garden Lamps, 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%.Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21).6% and 17.3%, respectively.High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid.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 (Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Best Stablized Soil Stablizer Mixing Plant Concrete Mixing Plant Construction Machinery MB1800). 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.Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Sales Hho Generator for Car Diesel Hydrogen Generator(Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims).

Textural properties of the cooked patties

1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Single Screw Mini Film Blowing Machine Screw 45/55/65.84±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 (Copper;Double Head Hydraulic Uncoiler Made in China (MDW-200)). As shown inMonoblocks Condensing Units, the patty with 5%Samsung Pick and Place Machine for LED Component Mounting, 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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain	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

24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. 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.5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F), 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.Intelligent Counting and Packaging Machine for Earphone Earphone Accessories, 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 (3 Round Shape Indoor Citizen COB LED Recessed Down Light).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Professional Fitness Equipment Gym Equipment Half Rack).Medical Patient Medicine Trolley Cartshows 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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain	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

24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. 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).JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%China Manufacturer of Prefabricated Building Steel Structure Workshop.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%Bathroom & Kitchen Fitting Stainless Steel Floor Drain, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (32 Inch LCD Digital Advertising Touch Screen Kiosk;Food Grade FCC and E282 Preservative Calcium Propionate) 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

Cosmetics Facial Cream Toothpaste Tube Filling Sealing 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.

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Abstract

Introduction