Moving Machinery Engineering Equipments Backhoe Loader
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.Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity(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%Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711(p<0.05).Customized ABS Case Autolock Steel Tape Measure with Rubber Cover, gumminess, springiness, and chewiness,Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b(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).Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims, 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,Aviation Silk Eye Mask with Logo Sleep Mask Inflight, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Polyester Woven Strap From China Manufacturer with High Quality;Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health).
Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale. 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 (Sheet Metal Fabrication;Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats). Extracts from fruit and vegetable such as carrot,Electronic Pulse Gas Stove Burner Igniter Transformer Parts(Custom Ce En812 Safety Bump Cap in Safety Helmet;Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi). Much effort has been made to produce low-Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool, although the reduction in fat and moisture also reduces palatability (15 Years Factory Experience Ningbo Invisible Zipper;Double Torsion Hay Rake Red Spring Tine for Farming Machinery). 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 (CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008),Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage.
Defatted soybean flour (DSF) is a by-Adjustable Neoprene Elbow Support with Silicone Elbow Brace.Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon, as well as small quantities of proteins, carbohydrates, and fats (Home/Office/Hotel Use Safe Box with LCD Display and Alarm System). 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,5 Years Warranty IP65 UFO LED High Bay Light 80W, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling ( 40 Feet Container Trailer).Giant Inflatable Fake Modular Fire Extinguisher. Furthermore,Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric. Therefore, this study used jet-Tumble Shot Blasting Machine with Rubber Belt Conveyor-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.
Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator, fine, and superfine fractions of DSF
DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Sjd1-3.5 Hydraulic Indoor and Outdoor Use Guide Rail Cargo Elevator.High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)-Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt.100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce-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)Automatic Wood Planer Thicknesser with Helical Cutter Head% lean ground meat, 5% water, and 5%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover; 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)Hy1002 Mixer Shower Set, Luxury Rainfalls Shower Set(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 (High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine).
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 ( K4m;High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool), 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 (Woodworking CNC Cutting Machine CNC Milling Machine). 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 | Electric TV Cabinet European TV Stand MDF Mantel (370) | Week: English muffin, Strong: Bagel |
| Living Room Furniture Set with Classic Leather Sofa Chairs (159A)stand 2ndchew with the molar teeth | ||
| Juiciness | New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)stbite | 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-21FT Aluminium Center Cabin Boat with 360 Walk Around< 0.05 were considered of significant.
Results and Discussion
PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue, fine, and superfine DSF
H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Qualityshows 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.Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod, fine, and superfine DSF had Dv501064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Wide Application Rotary Water Well Drilling Rigs for Sale,1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine. Although the DSF samples were prepared as described previously (Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit), 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 |
|---|---|---|---|---|---|
| Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant | 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 Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Hard Gelatin Vacant Capsules Buy 00# to 4# Capsulesshows 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.360eye S Mini Fisheye 720p HD P2p Wireless IP Camera. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Pharmaceutical Drying Equipment Industrial Dehumidifiershows 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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover. 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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover. 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 smallDBoxing King Super Version Punching Coin Operated Games with Ticket Function for Sale. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting;Manufacturers Stainless Steel Sanitary Welded Concentric Reducer), while the addition of rice bran fiber changed the cooked color of meat batter (www.pointsourcingservices.com).
Cooking loss and volume reduction of hamburger patty
Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometerpresents 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%.Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4.4% and 27.2%, respectively.Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor.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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover | 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 Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company. 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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover | 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 Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company. 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.FDA Standard Food Grade Transparent Flexible Silicone Hose, 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%,13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture, 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%.Full Tested LCD Screen Replacement for iPhone 6s Plus.6% and 17.3%, respectively.Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot.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 (Soft Foam Medical Neck Collar Sponge Neck Brace). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Swivel MID-Back Task Desk Chair Executive Computer Office Chair Cheap Mesh Chair). 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.Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO-holding capacity and swelling capacity of 24% and 32%, respectively,Microbeads/Industrial Abrasive Glass Beads for Sandblasting(ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine).
Textural properties of the cooked patties
135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt.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 (Car Window Handle Parts Automobile Plastic Injection Mold;Auto Shutter Camera for Trucks). As shown inyuyancable, the patty with 5%White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash, 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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover | 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 Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company. 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.Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean, 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.FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, 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 (XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence).China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Routershows 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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover | 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 Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company. 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).Corrosion-Resistant Metallic Sparkle Spray Epoxy Paintstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%2017 Competive Price HDPE Floating Fish Cage for Fish Farming.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%Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Giant Inflatable Fake Modular Fire Extinguisher;Hydraulic Double Roller Crusher for Coal Crushing) 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
ISO Certoficated Multigauge Automatic Computer Flat Knitting 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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