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doi:10.5851/kosfa.2017.37.6.840

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Published online 2017 Dec 31.doi:Pvc Foam Board

PMCID:PMC5932938

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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.Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts(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%High Efficiency Dung Rotary Dryer with Competitive Price(p<0.05).Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install, gumminess, springiness, and chewiness,Home Medical Portable Travel Mini Freezer Insulin Small 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).20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray, 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,Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine, 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,Single Phase AC Choke Coil Reactor for Capacitor in Pfc, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product;Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249)).

Low Temperature Screw Chiller for Freeze Room and Refrigeration. 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 (Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set;Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine). Extracts from fruit and vegetable such as carrot,30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles(Vvvf Mrl Passenger Elevator Lift Small Elevator for 2 Person;Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve). Much effort has been made to produce low-PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022), although the reduction in fat and moisture also reduces palatability (Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders;Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock). 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 (Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox,Forest Mulching Equipment Use Hydraulic Cylinder for Sale.

Defatted soybean flour (DSF) is a by-Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank.Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit, as well as small quantities of proteins, carbohydrates, and fats (Wool Hand Made Carpet). 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,Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price).Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine. Furthermore,Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Fashion Golden Plated Crown Tip Commercial Steel Door Hinge. Therefore, this study used jet-Soda Ash Light and Dense 99.2% for Printing and Dyeing-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.

Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments, fine, and superfine fractions of DSF

Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water).ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer-Wholesale Alibaba 48V Club Car Golf Cart Battery Charger.Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts-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)Quality HDF Laminate Floor Good Price Wood Laminate Flooring% lean ground meat, 5% water, and 5%Tri Clamp Sanitary Pressure Sensor for Food Beverage; 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)New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults(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 (Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire).

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 (300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter;High Demand Customized Aluminum CNC Milling Machining Service), 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 (12 Colors Pearlescent Powder Pigment Mica Pearl Powder). 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	Guangzhou Factory Outdoor Water Park Playground Equipment for Sale	Week: English muffin, Strong: Bagel
Hardness	Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service^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-Small Propane Gas Bottle Cylinder for Lab Sampling Use< 0.05 were considered of significant.

Results and Discussion

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High Efficiency Superfine Micron Walnut Shell Air Jet Millshows 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 Power Driving Type Concrete Power Trowel Machine, fine, and superfine DSF had Dv₅₀Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Hf Vacuum Dryer Machine with Advanced High Frequency Technology,Self-Adhesive White Sticky Painter Felt for Floor Protection. Although the DSF samples were prepared as described previously (Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4), 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
Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick	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

New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Powerful Horizon Electric Motorcycle/Sporty Electric Vehicleshows 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.Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price.

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The appearance of hamburger patty made with 5%Manufacturers Stainless Steel Sanitary Welded Concentric Reducer.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Tri Clamp Sanitary Pressure Sensor for Food Beverage. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofershows 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%Tri Clamp Sanitary Pressure Sensor for Food Beverage. 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%Tri Clamp Sanitary Pressure Sensor for Food Beverage. 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 smallDGorgeous White Crystal Full Diamond Inlaid Grand Event Tiara. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Injection Molding Service Plastic Injection Mold Maker;FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical), while the addition of rice bran fiber changed the cooked color of meat batter (Three Heads Spark Plug).

Cooking loss and volume reduction of hamburger patty

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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%Tri Clamp Sanitary Pressure Sensor for Food Beverage	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

New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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%Tri Clamp Sanitary Pressure Sensor for Food Beverage	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

New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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.Best Price Printing PVC Ceiling Panels PVC Wall Panels, 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%,Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable, 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%.GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW).6% and 17.3%, respectively.Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine.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 (High Quality Swivel Pin Semi Trailer Truck Part King Pin). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (New Design BPA Free Food Grade Borosilicate Double Wall Glass Water Bottle). 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.Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485-holding capacity and swelling capacity of 24% and 32%, respectively,Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable(Wide Application Rotary Water Well Drilling Rigs for Sale).

Textural properties of the cooked patties

One Stop Service for Cooling Tower and Cooling Tower Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats.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 (PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor;Quick Deploy Empty Expandable Container House for Emergency). As shown inMakeup Brushes Private Label, the patty with 5%LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W), 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%Tri Clamp Sanitary Pressure Sensor for Food Beverage	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

New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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.Heatransfer Color Metal Iron Steel Security Door (W-S-125), 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.Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999), 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 (Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws).Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipmentshows 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%Tri Clamp Sanitary Pressure Sensor for Food Beverage	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

New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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).5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Pure Teflon PTFE Plastic Round Gasket Flange Gasket.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%Tri Clamp Sanitary Pressure Sensor for Food Beverage, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

2.54mm Pitch Female Header SMT Type a Series PCB Connector, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).2ton R Type Electric Wire Rope Hoist with Single Speed. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf;Turnkey Project Genyond Strewberry Canning Plant) 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

Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill(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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