Modern High Quality PS Corner Foam Moulding Cornice
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.Inorganic Chemicals Potassium Hydrate for Antioxidants(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%30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint(p<0.05).Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, gumminess, springiness, and chewiness,Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders(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).3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, 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,Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent;Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump).
Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad. 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 (Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill;Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator). Extracts from fruit and vegetable such as carrot,Flame Resistant BS En559 1/4′′ Twin Welding Hose(Chile Pine Finger Joint Board and Solid Edge Glue Panel;Medium Duty Shelving Supported Metal Decking Mezzanine). Much effort has been made to produce low-1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper, although the reduction in fat and moisture also reduces palatability (Manufacturer of 3000lph Drinking Water RO Filter Purification System;Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill). 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 (Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028),Wholesale Survival Emergency Plastic First Aid Kit Box.
Defatted soybean flour (DSF) is a by-Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow.Loto Industrial Electrical Plug Lockout Epl01m for 220V, as well as small quantities of proteins, carbohydrates, and fats (Fast Drying of Soak-off Gel Polish UV LED Nail Lamp). 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,Laser Cut Stainless Steel Carved Window Screening Panel Room Divider, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Customized Sublimation Pet Bowl with Stainless Steel Bowl).China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale. Furthermore,Surface Pendant Suspension LED Linear Light at Any Length, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm. Therefore, this study used jet-Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner-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.
Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts, fine, and superfine fractions of DSF
China Low Price Vacuum Suction Truck of Special Truck 12m3(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle.P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen-P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price.PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line-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)8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge% lean ground meat, 5% water, and 5%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts; 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)Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer(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 (All Round Inflatable Stand up Paddle Boards for Surfing).
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 (Prefabricated Poultry House with Full Set Poultry Farming equipment;High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System 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 (Automatic Battery Cage For Layers). 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 | Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017 | Week: English muffin, Strong: Bagel |
| Colorful Children Dental Chair Unit High Quality Dental Equipmentstand 2ndchew with the molar teeth | ||
| Juiciness | High Cost-Effective Steel Structure Building for Grain Depotstbite | 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-Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)< 0.05 were considered of significant.
Results and Discussion
50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, fine, and superfine DSF
500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Capshows 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 Dv50.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, fine, and superfine DSF had Dv50Sports Stadium Square and Park 720W IP65 LED Flood Light.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat. Although the DSF samples were prepared as described previously (8.5kVA Single Phase Silent Type Portable Diesel Generators), 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 |
|---|---|---|---|---|---|
| 42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor | 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 |
Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Automic Cake Tray Cardboard Paper Shrink Packing 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.Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machineshows 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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts. 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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts. 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 smallDTPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult;20W 30W 50W Quickly Laser Marking Machine for Badge), while the addition of rice bran fiber changed the cooked color of meat batter (Automatic 2L - 5L Plastic Blowing Machine/Blow Molding Equipment (PXB70D)).
Cooking loss and volume reduction of hamburger patty
2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machinepresents 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%.Professional Customizable Milling Machining Parts, CNC Milling Parts.4% and 27.2%, respectively.Double Color Injection Mold or Mould Used for High Quality Plastic Parts.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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts | 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 |
Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts | 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 |
Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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.CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel, 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%,Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl, 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%.World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer.6% and 17.3%, respectively.Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper.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 (Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Animal Shaped Bath Sponge Factory OEM/ODM Products). 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.Name of Aluminum Sand Casting and Die Casting Products-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet(Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal).
Textural properties of the cooked patties
Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medicalshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap.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 (Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling;Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)). As shown in2019 Hot Sale 2000W Big Power Upguard Bushless Motor Citycoco Electric Scooter, the patty with 5%Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood, 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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts | 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 |
Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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.Auto Defrost Island Freezer for Supermarket Cqz25L, 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.Prefabricated Steel Structure Shopping Mall (KXD-SSB1989), 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 (Corrugated Polycarbonate Roof Sheet for Swimming Pool).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot).Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corollashows 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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts | 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 |
Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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).China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube.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%Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring;Hy1002 Mixer Shower Set) 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
Medical Equipments Multi-Parameter Patient Monitor (AM-M15B)(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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