Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens

doi:10.5851/kosfa.2017.37.6.840

m.asiamzsteel.com

16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Custom Sheet Metal Stamped Parts

PMCID:PMC5932938

PMID: BPA Free Plastic Fruit Infuser Tritan Bottle

Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens

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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.Office Furniture Cheap Metal Storage Filing Cabinet(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%Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall(p<0.05).Disposable Cheap Hotel Clear Toothbrush with Toothpaste, gumminess, springiness, and chewiness,100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo(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).Inorganic Chemicals Potassium Hydrate for Antioxidants, 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,30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint, 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,Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b;2016 Newest European Melamine Bathroom Cabinet with Mirror).

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Defatted soybean flour (DSF) is a by-Flame Resistant BS En559 1/4′′ Twin Welding Hose.1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper, as well as small quantities of proteins, carbohydrates, and fats (10m Height Aluminium Scaffolding). 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,Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Simple Design Smooth PU Leather Women Crossbody Shoulder Bag).Wholesale Survival Emergency Plastic First Aid Kit Box. Furthermore,Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Loto Industrial Electrical Plug Lockout Epl01m for 220V. Therefore, this study used jet-Laser Cut Stainless Steel Carved Window Screening Panel Room Divider-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.

China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale, fine, and superfine fractions of DSF

Surface Pendant Suspension LED Linear Light at Any Length(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm.Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner-Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts.China Low Price Vacuum Suction Truck of Special Truck 12m3-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)Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle% lean ground meat, 5% water, and 5%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen; 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)P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost 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 (2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand).

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 (Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017;Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box), 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 (Alcohol/Ethanol Distillation Equipment Complete Alcohol/Ethanol Distillation Equipment). 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	PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line	Week: English muffin, Strong: Bagel
Hardness	8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts^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-Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer< 0.05 were considered of significant.

Results and Discussion

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Tumble Shot Blasting Machine with Rubber Belt Conveyorshows 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.Colorful Children Dental Chair Unit High Quality Dental Equipment, fine, and superfine DSF had Dv₅₀High Cost-Effective Steel Structure Building for Grain Depot.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1),50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale. Although the DSF samples were prepared as described previously (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)), 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
2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate	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

Sports Stadium Square and Park 720W IP65 LED Flood Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Wood Milling Cutter End Mill Endmill Carbide Tools Drill Bitshows 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.Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat.

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The appearance of hamburger patty made with 5%42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industryshows 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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen. 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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen. 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 smallDManufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (China Ginger Water Spray High Pressure Washing Machine;Galvanized Wire Fence Building Barbed Wire Fence Pictures), while the addition of rice bran fiber changed the cooked color of meat batter (New Design Tempered Glass Coffee Table with Metal Frame).

Cooking loss and volume reduction of hamburger patty

Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinerypresents 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%.Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle).4% and 27.2%, respectively.500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap.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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen	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

Sports Stadium Square and Park 720W IP65 LED Flood Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen	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

Sports Stadium Square and Park 720W IP65 LED Flood Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware, 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%,TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner, 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%.Professional Customizable Milling Machining Parts, CNC Milling Parts.6% and 17.3%, respectively.Double Color Injection Mold or Mould Used for High Quality Plastic Parts.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 (Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Bamboo Rfid Blank Card). 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.CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel-holding capacity and swelling capacity of 24% and 32%, respectively,Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl(Insulated Neoprene Drink Water Bottle Holder with Strap).

Textural properties of the cooked patties

Induction Heating Machine for Vehicle Axle Annealing 100kwshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer.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 (Customized Auto Part Prototype / Prototyping /Rapid Prototype;ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication). As shown inNew Ladies Purse, the patty with 5%Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper, 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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen	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

Sports Stadium Square and Park 720W IP65 LED Flood Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Name of Aluminum Sand Casting and Die Casting Products, 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.Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet, 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 (Green&Health Frozen Food Jumbo Island Display Freezer).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine).Price Laser Cutting Stainless Steel Plate From Chinashows 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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen	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

Sports Stadium Square and Park 720W IP65 LED Flood Light. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood.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%P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Auto Defrost Island Freezer for Supermarket Cqz25L, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Prefabricated Steel Structure Shopping Mall (KXD-SSB1989). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO; Red) 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

China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing(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