32 Inch LCD Digital Advertising Touch Screen Kiosk

doi:10.5851/kosfa.2017.37.6.840

35byj46 Pm Шаговый мотор

China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Sheer Roller Blinds Curtain Zebra Roller Blindselectric Soft Yarn Curtain

PMCID:PMC5932938

PMID:22mm Electric Planetary Gearbox High Torque Stepper Motor

32 Inch LCD Digital Advertising Touch Screen Kiosk

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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.Mini Size Stainless Steel Recessed LED Underwater Floor Step Light(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%Automatic Steel C Purlin Prolfile Cold Roll Forming Machine(p<0.05).Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price, gumminess, springiness, and chewiness,New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger(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).Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices, 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,Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike, 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,24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo;Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie).

Plastic PP Foam Clipboard with Metal Clip in Dongguan. 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 (2901056300 Air Compressor Industrial Automatic Drain Valve;Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs). Extracts from fruit and vegetable such as carrot,Quick Deploy Empty Expandable Container House for Emergency(Meanwell LPV-100-12 100W 12V IP67 With Single Output Switching Power Supply;Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage). Much effort has been made to produce low-Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter, although the reduction in fat and moisture also reduces palatability (Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor;Self-Service Car Washer with High Pressure Water Washing System). 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 (Wholesale Alibaba 48V Club Car Golf Cart Battery Charger). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap,500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker.

Defatted soybean flour (DSF) is a by-Metal Industry Electric Flat Rail Transfer Trailer Vehicle.Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil, as well as small quantities of proteins, carbohydrates, and fats (3d Floor Tiles For Bedroom). 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 Generation CE RoHS Approval 110V 220V 40W Garden Lamps, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet).Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21). Furthermore,High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS. Therefore, this study used jet-Hot Sales Hho Generator for Car Diesel Hydrogen Generator-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.

Single Screw Mini Film Blowing Machine Screw 45/55/65, fine, and superfine fractions of DSF

Samsung Pick and Place Machine for LED Component Mounting(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F).Intelligent Counting and Packaging Machine for Earphone Earphone Accessories-JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck.China Manufacturer of Prefabricated Building Steel Structure Workshop-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)Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)% lean ground meat, 5% water, and 5%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar; 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)Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machine(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 (Luxury Women Tote Bag Felt Ladies Handbag at Low Price).

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 (CNC Router Machine with Automatic Tool Changer (XE1325/1530);(SZ-WSL328) Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons), 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 (Laboratory Glass Test Tubes). 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	Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System	Week: English muffin, Strong: Bagel
Hardness	580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	15 Years Factory Experience Ningbo Invisible Zipper^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness	15 Years Factory Experience Ningbo Invisible Zipper^stbite	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-27.5 Plus Bafang 500W Carbon Hardtail Ebike Frame G520 29er Lightweight Emtb< 0.05 were considered of significant.

Results and Discussion

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Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactorshows 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.Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall, fine, and superfine DSF had Dv₅₀Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge,Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. Although the DSF samples were prepared as described previously (1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware), 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
Custom Ductile Iron Casting Type Scaffolding Beam Clamp	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

Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Cloth String Lightshows 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.Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House.

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The appearance of hamburger patty made with 5%Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oilsshows 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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar. 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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar. 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 smallDBathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine;Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711), while the addition of rice bran fiber changed the cooked color of meat batter (www.miracle-leather-bag.com).

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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar	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

Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar	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

Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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.Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer, 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%,Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors, 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%.Waterproof Melamine MDF/Chipboard for Furniture Parts.6% and 17.3%, respectively.NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing.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 (Name of Aluminum Sand Casting and Die Casting Products). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Medical Ysx1525 Customized 2mmpb X-ray Protection Lead Door). 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.10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould-holding capacity and swelling capacity of 24% and 32%, respectively,Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000(Gold Open Metal Short Crocodile Wallet for Girl Women Lady).

Textural properties of the cooked patties

Fiber Laser Machine 1000W for Sheet Metal and Tube Cuttingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification.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 (Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace;Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning). As shown inMotorcycle Tread Ring, the patty with 5%China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer, 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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar	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

Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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.12000lbs Large Capacity Electric Winch with Wire Rope, 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.4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels, 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 (China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid).Big Outdoor Advertising Full Color LED Display Screenshows 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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar	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

Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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).Insulated Neoprene Drink Water Bottle Holder with Strap^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror.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%1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Gcc Plant Ball Mill and Air Classifier Production Line. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Custom Healong Sublimated Men′s Brief Shorts;60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400) 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

Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set(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