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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.5 Years Warranty IP65 UFO LED High Bay Light 80W(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%Giant Inflatable Fake Modular Fire Extinguisher(p<0.05).Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638), gumminess, springiness, and chewiness,Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric(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).Tumble Shot Blasting Machine with Rubber Belt Conveyor, 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,DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing;Electronic Pulse Gas Stove Burner Igniter Transformer Parts).
Sjd1-3.5 Hydraulic Indoor and Outdoor Use Guide Rail Cargo Elevator. 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 (Plastic Injection Kitchen Plate Dish Drying Drainer Rack;Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710). Extracts from fruit and vegetable such as carrot,High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)(Mini Workshop Tools Repair Car M13 95nm Pneumatic Tool;Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle). Much effort has been made to produce low-Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt, although the reduction in fat and moisture also reduces palatability (Biogas Desulphurization/Purification Tank Scrubber/Tower;Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)). 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 (Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce,Automatic Wood Planer Thicknesser with Helical Cutter Head.
Defatted soybean flour (DSF) is a by-Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover.Hy1002 Mixer Shower Set, Luxury Rainfalls Shower Set, as well as small quantities of proteins, carbohydrates, and fats (Stainless Steel Conical Head). 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,Electric TV Cabinet European TV Stand MDF Mantel (370), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Samsung Pick and Place Machine for LED Component Mounting).Living Room Furniture Set with Classic Leather Sofa Chairs (159A). Furthermore,New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.21FT Aluminium Center Cabin Boat with 360 Walk Around. Therefore, this study used jet-PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue-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.
Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod, fine, and superfine fractions of DSF
1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Wide Application Rotary Water Well Drilling Rigs for Sale.1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine-Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant.Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company-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)360eye S Mini Fisheye 720p HD P2p Wireless IP Camera% lean ground meat, 5% water, and 5%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic; 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)Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc(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 (Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier).
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 (Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits;High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads), 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 (3/8 1/2 1 2 SAE 100 R2at/DIN En 853 2 Sn Standard High Pressure Steel Wire Braided Rubber Hose). 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 | Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale | Week: English muffin, Strong: Bagel |
| Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4stand 2ndchew with the molar teeth | ||
| Juiciness | Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC 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-FDA Standard Food Grade Transparent Flexible Silicone Hose< 0.05 were considered of significant.
Results and Discussion
13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture, fine, and superfine DSF
22mm Electric Planetary Gearbox High Torque Stepper Motorshows 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.Full Tested LCD Screen Replacement for iPhone 6s Plus, fine, and superfine DSF had Dv50Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO,Microbeads/Industrial Abrasive Glass Beads for Sandblasting. Although the DSF samples were prepared as described previously (Low Temperature Screw Chiller for Freeze Room and Refrigeration), 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 |
|---|---|---|---|---|---|
| Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt | 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 |
White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Mechanical Partsshows 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.Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Factory Price Standard Low Height Hydraulic Jack (FY-STC)shows 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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic. 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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic. 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 smallD2017 Competive Price HDPE Floating Fish Cage for Fish Farming. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw;6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz)), while the addition of rice bran fiber changed the cooked color of meat batter (Black Arrows).
Cooking loss and volume reduction of hamburger patty
3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motorpresents 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%.Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing.4% and 27.2%, respectively.Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts.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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic | 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 |
White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. 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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic | 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 |
White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. 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.ISO Certoficated Multigauge Automatic Computer Flat Knitting 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%,Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump, 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%.UL3135 Electrical Wire Electrical+Wires Trailer Harness.6% and 17.3%, respectively.Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service.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 (2901056300 Air Compressor Industrial Automatic Drain Valve). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Black Dropper Bottle with Aluminum Lid and Glass Dropper). 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.Durable&Longlife Nylon Rope Climbing Rope for Outdoor-holding capacity and swelling capacity of 24% and 32%, respectively,Professional Extreme Launch Jump Trampoline Park(Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs).
Textural properties of the cooked patties
Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storageshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stainless Steel 316L Hydraulic Cylinder Round Honed Tube.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 (Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor;Self-Service Car Washer with High Pressure Water Washing System). As shown inHigh Tensile Strength, the patty with 5%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass, 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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic | 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 |
White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. 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.Furniture Screw Fastener Double Thread Ended Stud with Space, 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.Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Luxury Women Tote Bag Felt Ladies Handbag at Low Price).CNC Router Machine with Automatic Tool Changer (XE1325/1530)shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic | 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 |
White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. 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).Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tubestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries.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%Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Stainless Steel Hand Operated Equal Tee Butterfly Valve. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness ((SZ-WSL328) Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons;50mm Diameter Q235 Carbon Square Steel Pipe for Structure) 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
High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe(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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