1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle

doi:10.5851/kosfa.2017.37.6.840

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PMCID:PMC5932938

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1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle

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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.Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017(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%Colorful Children Dental Chair Unit High Quality Dental Equipment(p<0.05).High Cost-Effective Steel Structure Building for Grain Depot, gumminess, springiness, and chewiness,Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)(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).50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, 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,2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, 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,Sports Stadium Square and Park 720W IP65 LED Flood Light, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Heavy Duty Electromagnetic Lock for Double Door and Access System;Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt).

Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case. 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 (Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine;Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk). Extracts from fruit and vegetable such as carrot,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat(newayt;Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice). Much effort has been made to produce low-42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor, although the reduction in fat and moisture also reduces palatability (Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor;Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush). 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 (Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade,Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle).

Defatted soybean flour (DSF) is a by-500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap.1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware, as well as small quantities of proteins, carbohydrates, and fats (Fashion Gift Wood Watches Men′s Simple Bmaboo Hand-Made Wrist Watch). 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,TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Living Room Furniture Modern Leather Sofa with Real Leather).Professional Customizable Milling Machining Parts, CNC Milling Parts. Furthermore,Double Color Injection Mold or Mould Used for High Quality Plastic Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel. Therefore, this study used jet-Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl-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.

World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer, fine, and superfine fractions of DSF

Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Name of Aluminum Sand Casting and Die Casting Products.Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet-High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap.Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood-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)Auto Defrost Island Freezer for Supermarket Cqz25L% lean ground meat, 5% water, and 5%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989); 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)China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing(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 (Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture).

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 (100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine;12000lbs Large Capacity Electric Winch with Wire Rope), 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 (For Iphone Leather Case). 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	En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube	Week: English muffin, Strong: Bagel
Hardness	Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42^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-Medical Equipments Multi-Parameter Patient Monitor (AM-M15B)< 0.05 were considered of significant.

Results and Discussion

Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop, fine, and superfine DSF

Power Distribution Large Current Terminal Block Connectorshows 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.GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture, fine, and superfine DSF had Dv₅₀Solder Seal Heat Shrink Connector Assembly with Cable.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Low Cost WiFi 4G GPS HD Portable Network PTZ Camera,Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.. Although the DSF samples were prepared as described previously ( & Flint), 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
Fancy Veneer Plywood. Natural Veneer Plywood for Furniture	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

Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Kpo-X1t Microcomputer Control Electric Pizza Bread Baking Ovenshows 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.(PC100E) Handheld Patient/Vital Sign Monitor with Etco2. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aluminum Extrusion Enclosure Equipment Case for Electronic Device.

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The appearance of hamburger patty made with 5%Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plateshows 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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989). 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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989). 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 smallDModern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500;Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor), while the addition of rice bran fiber changed the cooked color of meat batter (High Clo Value Polyester Wadding for Garments and Quilt).

Cooking loss and volume reduction of hamburger patty

Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipmentpresents 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%.Fuel Injector Nozzle F01r00m082 for High Performance.4% and 27.2%, respectively.Hunting Night Vision Telescope Infrared Military Digital Vision.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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)	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

Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)	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

Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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.Plastic Injection Kitchen Plate Dish Drying Drainer Rack, 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%,Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags, 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%.Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband.6% and 17.3%, respectively.Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie.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 (Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Popup Tent). 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.Robotic Mold L Extension Camera Cable Female to Jack Male-holding capacity and swelling capacity of 24% and 32%, respectively,Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws( RG214).

Textural properties of the cooked patties

Brass Chrome Plating CNC Precision Machining Wire Cut Micro Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer.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 (White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash;Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube). As shown inChina Factory 310ml Empty Clear Glass Milk Bottle with Caps, the patty with 5%20W 30W 50W Quickly Laser Marking Machine for Badge, 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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)	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

Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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.Competitive Price Portable Camping Gas Stove (SB-PTS07), 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.Metal Stainless Steel Adjustable Shackle for Paracord, 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 (Polyester Woven Strap From China Manufacturer with High Quality).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health).Sheet Metal Fabricationshows 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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)	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

Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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).BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%3 Inch Petrol Engine Fire Pump for Agricultural Irrigation.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%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989), while it increased significantly in the patties with fine and superfine DSF (p<0.05).

1000W Hans GS Carbon Tube Fiber Laser Cutting Machine, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats;Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi) 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

Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie(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