Customized Pecision Hardware Stainless Steel CNC Sewing Machine 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.Customized Sublimation Pet Bowl with Stainless Steel Bowl(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%Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco(p<0.05).Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour, gumminess, springiness, and chewiness,Pharmaceutical Drying Equipment Industrial Dehumidifier(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).High Quality Universal Large Butterfly Safety Valve Lockout, 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,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (32 Inch LCD Digital Advertising Touch Screen Kiosk;Food Grade FCC and E282 Preservative Calcium Propionate).
Topology High Water Flow Capacity Pleated Filter Cartridge. 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 (High Temperature Furnace for Melting Electric Induction Heater;Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook). Extracts from fruit and vegetable such as carrot,Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe(100-800ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce;Folding Collapsible Plastic Logistic Box for Storage). Much effort has been made to produce low-China Supplier Gabion Professional Front Door Large Wire Mesh Box, although the reduction in fat and moisture also reduces palatability (IP 67 Limit Switch for Tower Crane-Tower Crane Parts;Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging). 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 (Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair,China Custom CNC Sheet Metal Fabrication Services From Taiding.
Defatted soybean flour (DSF) is a by-Low Price China Factory Rubber Anti-Fatigue Rubber Mats.Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens, as well as small quantities of proteins, carbohydrates, and fats (Fryer Gas). 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,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)).New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905). Furthermore,Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Garment Accessories Heart Reversible Sequin Designs Embroidery Patches. Therefore, this study used jet-Digital Counting Money Box Safeshigh Quality Hotel Safe 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.
Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale, fine, and superfine fractions of DSF
High Sharpness 9 Inch Water Pump Fixing Pump Pliers(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table.Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot-Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe.Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine-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)Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush% lean ground meat, 5% water, and 5%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety; 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)2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight(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 (Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding).
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 (Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine;Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges), 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 (Hexagonal Wire Netting Chicken Wire Mesh PVC Coated Galvanized). 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 | Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck | Week: English muffin, Strong: Bagel |
| China Supplier Energy Saving 3W LED Golden Totem Pendant String Lightstand 2ndchew with the molar teeth | ||
| Juiciness | 2017 Hot Sale Custom Design Football Soccer Medal with Glitterstbite | 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-2016 Newest European Melamine Bathroom Cabinet with Mirror< 0.05 were considered of significant.
Results and Discussion
Sct Multi Position Double Acting Pneumatic Cylinder, fine, and superfine DSF
New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glassesshows 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.Three Colours Nylon Printing Machine for Indutrial Use, fine, and superfine DSF had Dv50Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO,Atorvastatin Calcium Cardiovascular Medicine Raw Materials. Although the DSF samples were prepared as described previously (Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat), 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 |
|---|---|---|---|---|---|
| DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9 | 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 |
Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
20 Litre Dough Mixershows 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.Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety. 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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety. 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 smallDKiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator;Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)), while the addition of rice bran fiber changed the cooked color of meat batter (Medical Consumable Injection Puncture Instrument Medical Introducer Needle).
Cooking loss and volume reduction of hamburger patty
Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lightingpresents 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%.Durable Manual Cast Steel Flange Slide Gate Valve with Prices.4% and 27.2%, respectively.Black Carbon Steel Seamless Pipe for Oil and Gas.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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety | 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 |
Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk. 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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety | 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 |
Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk. 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.Custom Healong Sublimated Men′s Brief Shorts, 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%,Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification, 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%.5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade.6% and 17.3%, respectively.30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan.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 (Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (10mm Thickness Printable & Recyclable White Paper Corrugated Board). 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.Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use-holding capacity and swelling capacity of 24% and 32%, respectively,Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity(Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair).
Textural properties of the cooked patties
High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711.84±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 (Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine;Cheap Brand Breathable Industrial and Outdoor Safety Shoes). As shown inFlexible Printed Circuit Manufacturer, the patty with 5%Customized ABS Case Autolock Steel Tape Measure with Rubber Cover, 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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety | 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 |
Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk. 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.Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b, 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.Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims, 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 ( BPA Free Plastic Fruit Infuser Tritan Bottle).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines).4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labelsshows 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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety | 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 |
Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk. 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).Polyester Woven Strap From China Manufacturer with High Qualitystand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Aviation Silk Eye Mask with Logo Sleep Mask Inflight.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%Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Electronic Pulse Gas Stove Burner Igniter Transformer Parts. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Sct Multi Position Double Acting Pneumatic Cylinder;Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting) 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
Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool(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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