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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.Alumina Foam Ceramic Filter for Aluminum Alloys Foundry(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%Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket(p<0.05).Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3, gumminess, springiness, and chewiness,LED Big Star Fairy Light for All Kinds of Decoration(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).Low Price Brass Impeller Centrifugal Water Pump-Cpm Series, 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,Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift;En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube).
Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine. 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 (PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line;Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic). Extracts from fruit and vegetable such as carrot,Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier(Destructible Paper;Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction). Much effort has been made to produce low-Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine, although the reduction in fat and moisture also reduces palatability (MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini;UL3135 Electrical Wire Electrical+Wires Trailer Harness). 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 (HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Free Sample High Quality Air Conditioning Dp Contactor,25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle.
Defatted soybean flour (DSF) is a by-PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheet.Factory Price AC Single Phase Electricity Meter Energy Meter, as well as small quantities of proteins, carbohydrates, and fats (Super Soft Egyptian Cotton Quality Home Bedding Bedsheet Set). 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,Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (80X100 Galvanized Rectangular Pipe Chinese Supplier).customized LOGO design low cost 125kHz T5577 preprinted RFID card. Furthermore,9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Modern High Quality PS Corner Foam Moulding Cornice. Therefore, this study used jet-Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent-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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Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part.Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler-Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair.China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router-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)China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan% lean ground meat, 5% water, and 5%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T); 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)Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health(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 (Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet)).
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 (Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover;Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine), 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 (Strontium Salts). 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 | Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket | Week: English muffin, Strong: Bagel |
| Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosurestand 2ndchew with the molar teeth | ||
| Juiciness | USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type Cstbite | 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-Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair< 0.05 were considered of significant.
Results and Discussion
LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il, fine, and superfine DSF
Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Liftershows 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.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power, fine, and superfine DSF had Dv50Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display,16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug. Although the DSF samples were prepared as described previously (Desktop 6040 CNC Router Engraving Machine Factory Price), 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 |
|---|---|---|---|---|---|
| Stainless Steel ISO 7380 Standard Bolt Made in China | 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 |
Office Furniture Cheap Metal Storage Filing Cabinet. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
4kw Fiber Laser Cutting Machineshows 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.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Disposable Cheap Hotel Clear Toothbrush with Toothpaste.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coatingshows 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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T). 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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T). 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 smallDInorganic Chemicals Potassium Hydrate for Antioxidants. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid;E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment), while the addition of rice bran fiber changed the cooked color of meat batter (Customized High Quality 5 Gallon Drinking Water Bottle Cap Mold).
Cooking loss and volume reduction of hamburger patty
Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earringspresents 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%.30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint.4% and 27.2%, respectively.Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2.8%.
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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T) | 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 |
Office Furniture Cheap Metal Storage Filing Cabinet. 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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T) | 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 |
Office Furniture Cheap Metal Storage Filing Cabinet. 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.Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders, 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%,3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, 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%.China High Precision Agricultural Tractor Spare Parts of S45c.6% and 17.3%, respectively.Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate.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 (China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Portable Outdoor 100m PIR Alarm Dual Beam Photoelectric Infrared Detector). 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.Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad-holding capacity and swelling capacity of 24% and 32%, respectively,Flame Resistant BS En559 1/4′′ Twin Welding Hose(52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design).
Textural properties of the cooked patties
High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Capshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper.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 (30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan;China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan). As shown inOEM High Quality Cast Iron Gearbox Flange with Precision Machining, the patty with 5%Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028), 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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T) | 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 |
Office Furniture Cheap Metal Storage Filing Cabinet. 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.Wholesale Survival Emergency Plastic First Aid Kit Box, 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.Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow, 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 (Heatransfer Color Metal Iron Steel Security Door (W-S-125)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Masala Powder / Chilli Powder / Milk Powder Packing Machine Price).Automatic High Speed Plastic PE PP Flower Bag Making Machineshows 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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T) | 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 |
Office Furniture Cheap Metal Storage Filing Cabinet. 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).Loto Industrial Electrical Plug Lockout Epl01m for 220Vstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider.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%Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T), while it increased significantly in the patties with fine and superfine DSF (p<0.05).
China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Surface Pendant Suspension LED Linear Light at Any Length. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Linear Single & Multi Axis Robot for Automatic Equipment;China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2) 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
Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm(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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