Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)

doi:10.5851/kosfa.2017.37.6.840

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Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Carbon Fiber Remote Control License Plate Frame

PMCID:PMC5932938

PMID:Atorvastatin Calcium Cardiovascular Medicine Raw Materials

Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)

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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.OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part(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%Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge(p<0.05).New Exhibition Good Quality Election Campaign T-Shirts, gumminess, springiness, and chewiness,Anatase Titanium Dioxide TiO2 for Paint and Coating La101(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).52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, 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,Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910), 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,Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color);Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner).

Aluminum Hard Medical Equipment Flight Case for Pistol. 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 (12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries;50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale). Extracts from fruit and vegetable such as carrot,Blue Dividers Round Shape Office Workstations Office Partition (HY-256)(Home Video Surveillance Solar Panel Rechargeable Battery 1080P Camera for Outdoor Use;Creeper Electric Winch for Greenhouse Roll up Motor). Much effort has been made to produce low-6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging, although the reduction in fat and moisture also reduces palatability (285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline;Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy). 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 (9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce,Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder.

Defatted soybean flour (DSF) is a by-Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator.6FT Garden Decoration Metal Windmill for Outdoor Use, as well as small quantities of proteins, carbohydrates, and fats (Cold Drawn Hollow Piston Rod for Pneumatics Cylinder). 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,860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Pellet Snack Extrusion Machine Puffs Extruders Making Machine).High Precision Wood Laser Engraving Cutting Machine 1390 1325. Furthermore,Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade. Therefore, this study used jet-Hydraulic Double Roller Crusher for Coal Crushing-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.

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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)1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays% lean ground meat, 5% water, and 5%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator; 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)Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table(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 (Robotic Mold L Extension Camera Cable Female to Jack Male).

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 (Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool;Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag), 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 (Air Cooled Spindle). 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	16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar	Week: English muffin, Strong: Bagel
Hardness	Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet)^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Ce Approved Spiral Electric Cable Coiled Wire Power Cable^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-Wholesale Doshower Office Barber Shop Hair Salon Customer Chair< 0.05 were considered of significant.

Results and Discussion

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High Quality Dental Unit Dental Chair for Kids Chinashows 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.High Impact Support Sports Bra Yoga Gym Workout Fitness, fine, and superfine DSF had Dv₅₀Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.WiFi Thermostat & Temperature Controller for Water Heating,Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla. Although the DSF samples were prepared as described previously (Precision Aluminum Die Casting Hot Top Aluminium Billet Casting), 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
Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men	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

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Al Clamp(3 Bolts)shows 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.High Temperature Furnace for Melting Electric Induction Heater. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Quality Polycotton Latex Coated Impact Resistant Glove.

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The appearance of hamburger patty made with 5%Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Linershows 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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator. 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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator. 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 smallDUnique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (China Supplier Energy Saving 3W LED Golden Totem Pendant String Light;Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service), while the addition of rice bran fiber changed the cooked color of meat batter (100% Aluminum Case).

Cooking loss and volume reduction of hamburger patty

Dental Product of Sapphire Bracket with Ce Certificatepresents 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%.Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection.4% and 27.2%, respectively.Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer.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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator	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

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. 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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator	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

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. 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.Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment, 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%,Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs, 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%.Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom.6% and 17.3%, respectively.Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing.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 ( Plastic Ceiling Arts for Home (BRJ18-S022)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Office Pedestal And Under Desk Drawer). 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.Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets-holding capacity and swelling capacity of 24% and 32%, respectively,Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine(Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags).

Textural properties of the cooked patties

FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Freestanding Heating Pellet Stove for Large Space (CR-09).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 (10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller; Glass Drinking Mug). As shown inDental Orthodontic Bondable 2ND Molar Roth 018 Buccal Tubes, the patty with 5%Gold Open Metal Short Crocodile Wallet for Girl Women Lady, 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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator	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

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. 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.Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan, 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.Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace, 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 (G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer).ETL Certified Panel Fixture Grow Housing LED Panel Lightshows 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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator	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

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool. 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).Engineering Working Safety Shoes Anti Slip Shoes (SF-949)^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor.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%250A 3 Pole Load Disconnect Switch AC/DC Main Isolator, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Purity Centrifugal Pump Ss 304 Double Mechanical Seal. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe;Fashion Golden Plated Crown Tip Commercial Steel Door Hinge) 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

720p Wireless Outdoor Surveillance Waterproof IP IR Camera(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