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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.Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe(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%China Supplier Gabion Professional Front Door Large Wire Mesh Box(p<0.05).Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair, gumminess, springiness, and chewiness,China Custom CNC Sheet Metal Fabrication Services From Taiding(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 China Factory Rubber Anti-Fatigue Rubber Mats, 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,Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens, 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,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent;Matte Black Glass Essential Oil Bottles with Bamboo Cap).

New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905). 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 (Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie;Low Price Brass Impeller Centrifugal Water Pump-Cpm Series). Extracts from fruit and vegetable such as carrot,Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes(Toilet Cleaning Brush Bamboo Wood Stainless Steel Toilet Bowl Brush Holder;High Strength Fiberglass Tubes). Much effort has been made to produce low-Garment Accessories Heart Reversible Sequin Designs Embroidery Patches, although the reduction in fat and moisture also reduces palatability ( Laser Cutting Machine 500W 1000W;Stiff Wadding and Glue Free Wadding Production Line). 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 (Outdoor High Brightness RGB P10 Waterproof LED Display). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Digital Counting Money Box Safeshigh Quality Hotel Safe Box,Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale.

Defatted soybean flour (DSF) is a by-High Sharpness 9 Inch Water Pump Fixing Pump Pliers.Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table, as well as small quantities of proteins, carbohydrates, and fats (Personalized Garment Accessories 100% Polyester Fabric Embriodery Patches). 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,Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4).Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe. Furthermore,Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush. Therefore, this study used jet-Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety-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)Three Colours Nylon Printing Machine for Indutrial Use% lean ground meat, 5% water, and 5%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201); 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)Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO(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 (Solder Seal Heat Shrink Connector Assembly with Cable).

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 (Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots;2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller), 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 (Classic Bathroom Furniture). 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	Atorvastatin Calcium Cardiovascular Medicine Raw Materials	Week: English muffin, Strong: Bagel
Hardness	DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk^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-Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture< 0.05 were considered of significant.

Results and Discussion

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6 Strand PP Combination Wire Rope for Fishing Tackleshows 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.Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi, fine, and superfine DSF had Dv₅₀Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Durable Manual Cast Steel Flange Slide Gate Valve with Prices,Black Carbon Steel Seamless Pipe for Oil and Gas. Although the DSF samples were prepared as described previously ( Security Yard Safety Sign Corrugated PP Sheet), 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
Custom Healong Sublimated Men′s Brief Shorts	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

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Appearance and color of the hamburger patties

Sanitary SS304 SS316L 180 Degree Forged Mirror Polished Surface Clamp U Type Elbowshows 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.5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan.

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The appearance of hamburger patty made with 5%Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installationshows 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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201). 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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201). 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 smallDClassic Matte Oak Color Melmine Wooden European Style Bathroom Vanity. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall;Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket), while the addition of rice bran fiber changed the cooked color of meat batter (Insulated Stainless Steel Wine Glass Beer Mug Sippy Cup Promotion Gift for Man and Women).

Cooking loss and volume reduction of hamburger patty

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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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)	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

Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification. 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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)	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

Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification. 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.Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b, 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%,Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims, 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%.Polyester Woven Strap From China Manufacturer with High Quality.6% and 17.3%, respectively.Aviation Silk Eye Mask with Logo Sleep Mask Inflight.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 (Disposable Cheap Hotel Clear Toothbrush with Toothpaste). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Standard Sanitary Stainless Steel Direct Way Threaded Ball Valve Made in China). 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.Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale-holding capacity and swelling capacity of 24% and 32%, respectively,Electronic Pulse Gas Stove Burner Igniter Transformer Parts( Curved Lens Moon).

Textural properties of the cooked patties

500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stackershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool.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 (2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight;Stainless Steel ISO 7380 Standard Bolt Made in China). As shown inChina 1 - Ceramic Pot/Flower Holder, the patty with 5%Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008), 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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)	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

Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification. 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.Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage, 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.Adjustable Neoprene Elbow Support with Silicone Elbow Brace, 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 (Table Lights E27 LED Bulb Retro Modern Desk Light).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Office Furniture Cheap Metal Storage Filing Cabinet).Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wireshows 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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)	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

Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification. 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).Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%5 Years Warranty IP65 UFO LED High Bay Light 80W.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%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201), while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Giant Inflatable Fake Modular Fire Extinguisher, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer;Diamond Polishing Abrasive Brush for Granite and Marble) 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

Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric(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