Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color)
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.China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring(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%Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine(p<0.05).Mini Size Stainless Steel Recessed LED Underwater Floor Step Light, gumminess, springiness, and chewiness,Automatic Steel C Purlin Prolfile Cold Roll Forming 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).Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price, 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,Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Automatic Steel C Purlin Prolfile Cold Roll Forming Machine;Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen).
Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike. 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 ( CNC Milling Parts;42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor). Extracts from fruit and vegetable such as carrot,24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light(Cheap High Quality Durable Galvanized Steel Suspended Ceiling T-Grids;Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors). Much effort has been made to produce low-Plastic PP Foam Clipboard with Metal Clip in Dongguan, although the reduction in fat and moisture also reduces palatability (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss;Floating Ball RO UF Pou Water Dispenser Filter Part). 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 (Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Quick Deploy Empty Expandable Container House for Emergency,Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter.
Defatted soybean flour (DSF) is a by-2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap.500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker, as well as small quantities of proteins, carbohydrates, and fats (Smun 35W 12V 3A AC/DC Single Output Switching Power Supply). 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,Metal Industry Electric Flat Rail Transfer Trailer Vehicle, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery).Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil. Furthermore,New Generation CE RoHS Approval 110V 220V 40W Garden Lamps, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21). Therefore, this study used jet-High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid-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.
Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS, fine, and superfine fractions of DSF
Hot Sales Hho Generator for Car Diesel Hydrogen Generator(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Single Screw Mini Film Blowing Machine Screw 45/55/65.Samsung Pick and Place Machine for LED Component Mounting-5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F).Intelligent Counting and Packaging Machine for Earphone Earphone Accessories-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)JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck% lean ground meat, 5% water, and 5%China Manufacturer of Prefabricated Building Steel Structure Workshop; 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)Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)(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 (Tri Clamp Sanitary Pressure Sensor for Food Beverage).
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 (100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce;Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip), 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 (Casting Steel Tube). 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 | 1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar | Week: English muffin, Strong: Bagel |
| Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machinestand 2ndchew with the molar teeth | ||
| Juiciness | Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range Systemstbite | 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-580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid< 0.05 were considered of significant.
Results and Discussion
15 Years Factory Experience Ningbo Invisible Zipper, fine, and superfine DSF
Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switchshows 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 Dv50.27.5 Plus Bafang 500W Carbon Hardtail Ebike Frame G520 29er Lightweight Emtb, fine, and superfine DSF had Dv50German Cable Reel NF/Ce VDE Plug German Scoket Schuko Plug with 4 Schuko Outlet.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall,Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez. Although the DSF samples were prepared as described previously (Pure Teflon PTFE Plastic Round Gasket Flange Gasket), 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 |
|---|---|---|---|---|---|
| Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge | 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 |
Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Ductile Iron Manhole Cover and Frame Casting and Mouldshows 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.Custom Ductile Iron Casting Type Scaffolding Beam Clamp. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Manufacturer of Prefabricated Building Steel Structure Workshop. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Durable&Longlife Nylon Rope Climbing Rope for Outdoorshows 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%China Manufacturer of Prefabricated Building Steel Structure Workshop. 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%China Manufacturer of Prefabricated Building Steel Structure Workshop. 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 smallDGF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (RGB Outdoor P10 LED Advertising Billboard Screen Display;Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price), while the addition of rice bran fiber changed the cooked color of meat batter (m.clin-ele.com).
Cooking loss and volume reduction of hamburger patty
Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vapepresents 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%.Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting.4% and 27.2%, respectively.Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set.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%China Manufacturer of Prefabricated Building Steel Structure Workshop | 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 |
Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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%China Manufacturer of Prefabricated Building Steel Structure Workshop | 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 |
Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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.Car Window Handle Parts Automobile Plastic Injection Mold, 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%,Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet, 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%.Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer.6% and 17.3%, respectively.Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors.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 (Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Featured). 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.Waterproof Melamine MDF/Chipboard for Furniture Parts-holding capacity and swelling capacity of 24% and 32%, respectively,NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing(Aluminum Hard Medical Equipment Flight Case for Pistol).
Textural properties of the cooked patties
CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steelshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould.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 (Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator;IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4). As shown inVacuum Dryer Machine China Supplier with Advanced High Frequency Technology, the patty with 5%Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000, 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%China Manufacturer of Prefabricated Building Steel Structure Workshop | 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 |
Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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.450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification, 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.China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer, 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 (100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays).Mini Size Stainless Steel Recessed LED Underwater Floor Step Lightshows 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%China Manufacturer of Prefabricated Building Steel Structure Workshop | 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 |
Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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).12000lbs Large Capacity Electric Winch with Wire Ropestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels.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%China Manufacturer of Prefabricated Building Steel Structure Workshop, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Insulated Neoprene Drink Water Bottle Holder with Strap, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wall Mounted Locking Metal First Aid Case Green Color;High Performance Vehicle TV GPS Antenna with Fakara Connector) 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 Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price(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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