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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.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China(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%Anodizing Oval Aluminum Extrusion Tube for Architectural(p<0.05).Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook, gumminess, springiness, and chewiness,Pellet Snack Extrusion Machine Puffs Extruders Making Machine(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).Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021), 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,Ball Screw Support Fixed End Supports for CNC Ball Screw, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment;Marine Hardware Stainless Steel Double Wire 22mm Top Slides).
135*25mm Exterior Wood Plastic Composite Flooring (LHMA073). 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 ( Gigabit Ethernet and WiFi. Embedded Ipc;Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection). Extracts from fruit and vegetable such as carrot,Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve(m.aeonlaser.net; Remy Human Hair Extension at Wholesale Price (Straight)). Much effort has been made to produce low-Electrically Actuated Valve Plastic Electric Air Valve, although the reduction in fat and moisture also reduces palatability (Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort;Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket). 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 (ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning,All Round Inflatable Stand up Paddle Boards for Surfing.
Defatted soybean flour (DSF) is a by-2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand.Professional Fitness Equipment Gym Equipment Half Rack, as well as small quantities of proteins, carbohydrates, and fats (Air Purifier HEPA Filter Dust Clean Pm2.5 Cleaning Room Smart Home APP Control WiFi UV Air Purifier). 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,3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home).Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot. Furthermore,Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA). Therefore, this study used jet-Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi-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.
Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site, fine, and superfine fractions of DSF
Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Best Design Educational Wooden Bead Maze Toy for Kids W12D193.N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry-Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle.High Performance Vehicle TV GPS Antenna with Fakara Connector-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)Multi-Blade Circular Power Saw Blade for Sharpening Machine% lean ground meat, 5% water, and 5%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder; 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)Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts(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 (New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale).
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 (Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638);Warehouse Heavy Duty Drive-in Storage Racking Manufacturer), 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 (Anti Pollution Face Mask). 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 | OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part | Week: English muffin, Strong: Bagel |
| Custom Cute Car Hard Enamel Black Nickel Metal Pin Badgestand 2ndchew with the molar teeth | ||
| Juiciness | New Exhibition Good Quality Election Campaign T-Shirtsstbite | 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-Anatase Titanium Dioxide TiO2 for Paint and Coating La101< 0.05 were considered of significant.
Results and Discussion
52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, fine, and superfine DSF
Digital Flatbed Digital Vinyl Cutter for Package Boxshows 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.Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910), fine, and superfine DSF had Dv50Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Aluminum Hard Medical Equipment Flight Case for Pistol,Blue Dividers Round Shape Office Workstations Office Partition (HY-256). Although the DSF samples were prepared as described previously (Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara), 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 |
|---|---|---|---|---|---|
| 6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging | 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 |
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
LED Street Light Fixtures 100 Watt 5 Years Warrantyshows 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.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Pellet Calcium Chloride Used for Cryogen Agentshows 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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder. 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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder. 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 smallD860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts;2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets), while the addition of rice bran fiber changed the cooked color of meat batter (608 Hybrid Ceramic Bearing).
Cooking loss and volume reduction of hamburger patty
New Generation CE RoHS Approval 110V 220V 40W Garden Lampspresents 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%.High Precision Wood Laser Engraving Cutting Machine 1390 1325.4% and 27.2%, respectively.Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing.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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder | 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 |
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder | 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 |
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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.HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade, 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%,Hydraulic Double Roller Crusher for Coal Crushing, 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 Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter.6% and 17.3%, respectively.Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine.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 (Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Metal Bottle Caps). 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.Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)-holding capacity and swelling capacity of 24% and 32%, respectively,CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W(China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing).
Textural properties of the cooked patties
Industry Fruit Pallet Box Collapsible Plastic Pallet Containershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Elastic Laces Dyeing and Finishing Machine with High Speed.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 (Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor;Freestanding Heating Pellet Stove for Large Space (CR-09)). As shown inGt-7506na, the patty with 5%Electric Four Wheel Scooter Mobility Scooter (FP-EMS01), 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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder | 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 |
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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.1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays, 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.250A 3 Pole Load Disconnect Switch AC/DC Main Isolator, 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 (Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate).Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofingshows 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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder | 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 |
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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).Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Tablestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar.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%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Ce Approved Spiral Electric Cable Coiled Wire Power Cable. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive;720p Wireless Outdoor Surveillance Waterproof IP IR Camera) 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
Wholesale Doshower Office Barber Shop Hair Salon Customer Chair(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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