Red Color Folding Gift Packaging Box with Magnet Closure

doi:10.5851/kosfa.2017.37.6.840

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PMCID:PMC5932938

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Red Color Folding Gift Packaging Box with Magnet Closure

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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.Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)(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%Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric(p<0.05).Tumble Shot Blasting Machine with Rubber Belt Conveyor, gumminess, springiness, and chewiness,Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator(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).DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Sjd1-3.5 Hydraulic Indoor and Outdoor Use Guide Rail Cargo Elevator, 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,High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine;Free Sample High Quality Air Conditioning Dp Contactor).

Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt. 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 Precision Machined/Machine/Machining Steel Components Parts;Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge). Extracts from fruit and vegetable such as carrot,100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce(China Ganoderma Lucidum;Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal). Much effort has been made to produce low-Automatic Wood Planer Thicknesser with Helical Cutter Head, although the reduction in fat and moisture also reduces palatability (Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical;Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling). 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 (Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover,Hy1002 Mixer Shower Set, Luxury Rainfalls Shower Set.

Defatted soybean flour (DSF) is a by-Electric TV Cabinet European TV Stand MDF Mantel (370).Living Room Furniture Set with Classic Leather Sofa Chairs (159A), as well as small quantities of proteins, carbohydrates, and fats (Pressurized and Stabilized Air Equipment). 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,New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook).21FT Aluminium Center Cabin Boat with 360 Walk Around. Furthermore,PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod. Therefore, this study used jet-1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

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1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant.Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company-360eye S Mini Fisheye 720p HD P2p Wireless IP Camera.Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic-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)Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc% lean ground meat, 5% water, and 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Corrugated Polycarbonate Roof Sheet for Swimming Pool).

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 (Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot;Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla), 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 (Mock-Neck Cashmere Pullover). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor	Week: English muffin, Strong: Bagel
Hardness	FDA Standard Food Grade Transparent Flexible Silicone Hose^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Full Tested LCD Screen Replacement for iPhone 6s Plus< 0.05 were considered of significant.

Results and Discussion

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Hy1002 Mixer Shower Setshows 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.Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO, fine, and superfine DSF had Dv₅₀Microbeads/Industrial Abrasive Glass Beads for Sandblasting.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt,White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash. Although the DSF samples were prepared as described previously ( Micro Medical Instruments), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Masking Paper Tape Pre-Taped Furniture Protection Covering Masking Film for Paintshows 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.Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,2017 Competive Price HDPE Floating Fish Cage for Fish Farming.

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The appearance of hamburger patty made with 5%Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999)shows 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%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale. 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%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale. 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 smallDChildren Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM);Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe), while the addition of rice bran fiber changed the cooked color of meat batter (Automic Cake Tray Cardboard Paper Shrink Packing Machine).

Cooking loss and volume reduction of hamburger patty

Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in Chinapresents 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%.ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine.4% and 27.2%, respectively.Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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.UL3135 Electrical Wire Electrical+Wires Trailer Harness, 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 Mild 3mm Laser Cut Sheet Metal Fabrication Service, 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%.Durable&Longlife Nylon Rope Climbing Rope for Outdoor.6% and 17.3%, respectively.Professional Extreme Launch Jump Trampoline Park.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 (Hot New Products Electric Wheel Loader Dumping Dumper). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Induction Heating Welder). 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.Stainless Steel 316L Hydraulic Cylinder Round Honed Tube-holding capacity and swelling capacity of 24% and 32%, respectively,Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass(Custom Print Leather Wrist Rest Computer Mouse Pad with Logo).

Textural properties of the cooked patties

Anatase Titanium Dioxide TiO2 for Paint and Coating La101shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Furniture Screw Fastener Double Thread Ended Stud with Space.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 (Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A);Hospital Medical Portable Electric Syringe Pump). As shown inDirect Supply of High Quality 350mm Graphite Electrode Factory, the patty with 5%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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.Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube, 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.12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries, 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 (Adjustable Neoprene Elbow Support with Silicone Elbow Brace).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot).Factory Supply Wholesale Glass Perfume Bottle 100mlshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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).Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Stainless Steel Hand Operated Equal Tee Butterfly Valve.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%Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Bugle Head Black Self Tapping Drywall Screws for Ceiling. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag;Long Stroke Hydraulic Cylinder for Constraction Machine) 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

Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction