CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts
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.Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets(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%Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner(p<0.05).Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood, gumminess, springiness, and chewiness,Soft Foam Medical Neck Collar Sponge Neck Brace(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).Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner, 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,Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter;Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price).
Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets. 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 (Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets;3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)). Extracts from fruit and vegetable such as carrot,Hydraulic Fittings 1000psi Brass Quick Release Coupling(Fabric Screen Office Cubicle;Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine). Much effort has been made to produce low-Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning, although the reduction in fat and moisture also reduces palatability (Full Automatic Vegetable Fruit Juice Making Machine;Medical Equipments Multi-Parameter Patient Monitor (AM-M15B)). 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 (Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver,Trolley Skip Car Lifting Machine Elevator for Discharging.
Defatted soybean flour (DSF) is a by-Plant Extract Coconut Oil Powder Extract Mct Oil Powder.Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children, as well as small quantities of proteins, carbohydrates, and fats (Different Design and Pattern Indoor Decorative Wall Mirror Panels). 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,Hotel Use and Steel Material Poultry House for 10000 Chickens, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10).Full Automatic Vegetable Fruit Juice Making Machine. Furthermore,Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack. Therefore, this study used jet-Digital Flatbed Digital Vinyl Cutter for Package Box-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.
PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric, fine, and superfine fractions of DSF
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering.High Demand Customized Aluminum CNC Milling Machining Service-Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf.Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling-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)PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor% lean ground meat, 5% water, and 5%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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)Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer(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 (Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment).
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 (LED Big Star Fairy Light for All Kinds of Decoration;Aluminum Glass Curtain Wall with Blue Coated Double Glass), 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 (Access control 13.56MHz smart NFC NTAG210 Blank RFID hotel key card). 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 | Diamond Polishing Abrasive Brush for Granite and Marble | Week: English muffin, Strong: Bagel |
| Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipmentstand 2ndchew with the molar teeth | ||
| Juiciness | OEM High Precision Stainless Steel Turning Eccentric Shaftstbite | 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-Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes< 0.05 were considered of significant.
Results and Discussion
Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine, fine, and superfine DSF
Matte Black Glass Essential Oil Bottles with Bamboo 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.High Quality Balustrade Pipe Use Iron Adaptor Flange Plate, fine, and superfine DSF had Dv50Stainless Steel Water Treatment Bag Type Pre Filter.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM),Liner Type Doy Pack Pouch Coffee Filling Machine. Although the DSF samples were prepared as described previously (Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie), 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 |
|---|---|---|---|---|---|
| Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice | 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 |
Cheap Brand Breathable Industrial and Outdoor Safety Shoes. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
0.5 Class Servo Strand Wire Tensile Strength Testing Machine (CXGWE-1000B)shows 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.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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).
Laser Cutting Machine 500W 1000Wshows 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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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 smallDHDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Stiff Wadding and Glue Free Wadding Production Line;Outdoor High Brightness RGB P10 Waterproof LED Display), while the addition of rice bran fiber changed the cooked color of meat batter (Latex Dipped Flock Household Cleaning Roll Cuff Safety Gloves Ce 2121X).
Cooking loss and volume reduction of hamburger patty
Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4presents 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%.Galvanized Wire Fence Building Barbed Wire Fence Pictures.4% and 27.2%, respectively.Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass).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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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 |
Cheap Brand Breathable Industrial and Outdoor Safety Shoes. 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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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 |
Cheap Brand Breathable Industrial and Outdoor Safety Shoes. 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.5ton Hydraulic Power Unit Single Drum Winch for Sale, 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%,New Black Crystal Glass Perfume Bottle Craft for Crystal Gift, 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%.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House.6% and 17.3%, respectively.Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality.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 (2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Cnc Precision Machining). 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.3 Round Shape Indoor Citizen COB LED Recessed Down Light-holding capacity and swelling capacity of 24% and 32%, respectively,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part(Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)).
Textural properties of the cooked patties
6 Strand PP Combination Wire Rope for Fishing Tackleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Light Weight Food Grade Stainless Steel Water Tank.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 ( Security Yard Safety Sign Corrugated PP Sheet;Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan). As shown in4 Axis 5 Axis Atc Rotating Spindle Wood CNC Router for Sale, the patty with 5%Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor, 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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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 |
Cheap Brand Breathable Industrial and Outdoor Safety Shoes. 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.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag, 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.Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine, 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 (Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall).Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacketshows 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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto 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 |
Cheap Brand Breathable Industrial and Outdoor Safety Shoes. 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).Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Pricestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W.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%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Hf Vacuum Dryer Machine with Advanced High Frequency Technology;High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould) 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
Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult(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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