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doi:10.5851/kosfa.2017.37.6.840

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Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Auto Oil Filter Adapter

PMCID:PMC5932938

PMID:Hospital -86 Degree Ultra Low Temperature Freezer with Ce

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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.Diamond Polishing Abrasive Brush for Granite and Marble(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%Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment(p<0.05).OEM High Precision Stainless Steel Turning Eccentric Shaft, gumminess, springiness, and chewiness,Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes(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).Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine, 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,High Quality Balustrade Pipe Use Iron Adaptor Flange Plate, 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,Stainless Steel Water Treatment Bag Type Pre Filter, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (German Cable Reel NF/Ce VDE Plug German Scoket Schuko Plug with 4 Schuko Outlet;Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods).

Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM). 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 (Double Heads Table Type PCB Routing and Drilling Machine for Electronics;Made in China Hebei Design Baby Stroller). Extracts from fruit and vegetable such as carrot,Liner Type Doy Pack Pouch Coffee Filling Machine(304/316L Sanitary Stainless Steel Threaded/Welded/Clamped Butterfly Valve;High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer). Much effort has been made to produce low-Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice, although the reduction in fat and moisture also reduces palatability (High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid;OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part). 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 (Plastic Cup Soft Tissue Paper Pen Box Packing Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Cheap Brand Breathable Industrial and Outdoor Safety Shoes,Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending.

Defatted soybean flour (DSF) is a by-TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit.Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton, as well as small quantities of proteins, carbohydrates, and fats (glowayhouseware.com). 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,HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Sports Stadium Square and Park 720W IP65 LED Flood Light).Galvanized Wire Fence Building Barbed Wire Fence Pictures. Furthermore,Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.5ton Hydraulic Power Unit Single Drum Winch for Sale. Therefore, this study used jet-New Black Crystal Glass Perfume Bottle Craft for Crystal Gift-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.

Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, fine, and superfine fractions of DSF

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)3 Round Shape Indoor Citizen COB LED Recessed Down Light.Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part-Light Weight Food Grade Stainless Steel Water Tank.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor-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)868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag% lean ground meat, 5% water, and 5%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine; 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)Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price(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 (High Precision Wood Laser Engraving Cutting Machine 1390 1325).

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 (8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm;Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured), 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 (www.kseidon.com). 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	Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W	Week: English muffin, Strong: Bagel
Hardness	High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine^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-Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult< 0.05 were considered of significant.

Results and Discussion

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High quality 110V DC Power Supply for American Marketshows 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.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining, fine, and superfine DSF had Dv₅₀Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile,Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore. Although the DSF samples were prepared as described previously (Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum), 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
Natural Blue Honed Sandstone Tiles for Outdoor Wall	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

Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Baby Products Baby Sleeping Rolling Anti-Collision Soft Fence 1m/2m/3m Bed Bumpershows 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.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding.

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The appearance of hamburger patty made with 5%Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Best Price Printing PVC Ceiling Panels PVC Wall Panelsshows 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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine. 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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine. 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 smallD8.5kVA Single Phase Silent Type Portable Diesel Generators. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco;Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting), while the addition of rice bran fiber changed the cooked color of meat batter (Paga Management System Dispatch Control System Solution with IP PBX).

Cooking loss and volume reduction of hamburger patty

Intelligent Counting and Packaging Machine for Earphone Earphone Accessoriespresents 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%.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods.4% and 27.2%, respectively.CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve.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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding\|Extruder\|Extrusion Making Machine	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

Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. 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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding\|Extruder\|Extrusion Making Machine	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

Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. 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.High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine, 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%,Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying, 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%.New Design Cheap 2 in 1 Hair Straightener and Curler.6% and 17.3%, respectively.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment.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 (Surface Pendant Suspension LED Linear Light at Any Length). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Pvc Coated/Black/ Galvanized Iron Wire). 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.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling-holding capacity and swelling capacity of 24% and 32%, respectively,a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor(Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine).

Textural properties of the cooked patties

Hardware Tool Set EVA Insert Pack Box Bag Storage Caseshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%400W Maglev Wind Turbine for Home or Farm Use (200W-5KW).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 (2019 High Speed Dirt Bike Electric Scooter 2000W with Rocker;NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing). As shown inSmall Box Of Raisins, the patty with 5%Green&Health Frozen Food Jumbo Island Display Freezer, 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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding\|Extruder\|Extrusion Making Machine	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

Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. 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.Creeper Electric Winch for Greenhouse Roll up Motor, 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.2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration, 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 (Hydraulic Fittings 1000psi Brass Quick Release Coupling).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine). Granularshows 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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding\|Extruder\|Extrusion Making Machine	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

Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. 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).Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz).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%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Top Products Hot Selling New 2018 Steel Plate HS Code. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Stainless Steel Panel Shower Column with Brass Hand Shower (K2610);Bugle Head Black Self Tapping Drywall Screws for Ceiling) 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

60V 44A AC DC Charging Power Supply for Energy Storage System(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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Abstract

Introduction