Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings. 2017; 37(6): 840–846.

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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.Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods(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%Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy(p<0.05).Portable Lightweight Steel Plate Edge Planing Machine, gumminess, springiness, and chewiness,Rubber Shock Absorber for Pump and Electricity Generator(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).Worm Gear Operation Wafer Lined PCTFE Butterfly Valve, 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,The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler, 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,Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector;Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net).

Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product. 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 (Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price;60V 44A AC DC Charging Power Supply for Energy Storage System). Extracts from fruit and vegetable such as carrot,Medium Duty Shelving Supported Metal Decking Mezzanine(Fm4428 Card;K-100c-5 Work Holding Devices for CNC Milling Machine). Much effort has been made to produce low-Linear Single & Multi Axis Robot for Automatic Equipment, although the reduction in fat and moisture also reduces palatability (China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet;New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)). 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 (Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill,Biogas Purification System for Carbon Dioxide Removal.

Defatted soybean flour (DSF) is a by-High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200).High quality 110V DC Power Supply for American Market, as well as small quantities of proteins, carbohydrates, and fats (China Longest Lifespan 2V3000ah Opzv Battery Solar 2V 3000ah Opzv2-3000). 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,for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part).Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X). Furthermore,Factory Price Standard Low Height Hydraulic Jack (FY-STC), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Injection Molding Service Plastic Injection Mold Maker. Therefore, this study used jet-20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale-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.

Plant Extract Milk Thistle Powder Extract with 30% Silybin, fine, and superfine fractions of DSF

Industrial River Water Treatment Lamella Clarifier(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales).Hanging Suspended Aluminum Profile for LED Pendant Linear Light-Hospital -86 Degree Ultra Low Temperature Freezer with Ce.Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians-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)14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack% lean ground meat, 5% water, and 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping 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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine).

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 (Customized Mold Making Manufacturer Black Car Plastic Injection Parts;MDF Board Color Powder Coating Production Line for Cabinet Furniture), 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 (Cooler Wine). 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)
DescriptorDefinitionReferences
Hardness105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting DiscWeek: English muffin, Strong: Bagel
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JuicinessElectric Kick Scooter Folding Self Balancing Scooter for AdultsstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Floating Ball RO UF Pou Water Dispenser Filter Part< 0.05 were considered of significant.

Results and Discussion

Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, fine, and superfine DSF

Professional Manufacturer Steel Tube CNC Peeling Latheshows 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.Double Head Hydraulic Uncoiler Made in China (MDW-200), fine, and superfine DSF had Dv50High Back Royal Queen Hotel Wedding Sofa King Throne Chair.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Steel Metal Deck Making Machine by Roll Forming,High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. Although the DSF samples were prepared as described previously (6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging), 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)
SampleD[4,3]Dv10Dv50Dv90Span
Hotel Banquet Dining Room Stainless Steel Chair for Wedding259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Moving Machinery Engineering Equipments Backhoe Loader. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

3/4 Flexible Soft Oil Refueling Hose for Fuel Dispensersshows 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.Living Room Furniture Modern Leather Sofa with Real Leather. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Disposable Medical Blood Lancet Pen Type Collection Needle.

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The appearance of hamburger patty made with 5%Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Tableshows 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%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. 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%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. 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 smallDOne Stop Service for Cooling Tower and Cooling Tower Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Bathroom & Kitchen Fitting Stainless Steel Floor Drain;Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod), while the addition of rice bran fiber changed the cooked color of meat batter (Dedi Interactive Network Touch Screen Totem Kiosk).

Cooking loss and volume reduction of hamburger patty

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Qualitypresents 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%.Folding Collapsible Plastic Logistic Box for Storage.4% and 27.2%, respectively.Sign-1610 40/60 W Laser Cutting Machine Made in China.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Moving Machinery Engineering Equipments Backhoe Loader. 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
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Moving Machinery Engineering Equipments Backhoe Loader. 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.Prefabricated Poultry House with Full Set Poultry Farming equipment, 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%,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine, 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%.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera.6% and 17.3%, respectively.  Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts.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 (Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Tisco Hot Rolled 310). 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.Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine-holding capacity and swelling capacity of 24% and 32%, respectively,T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling(Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring).

Textural properties of the cooked patties

Topology High Water Flow Capacity Pleated Filter Cartridgeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Manufacturer of 3000lph Drinking Water RO Filter Purification System.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 (Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending;Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price). As shown inGranuladora De Disco, the patty with 5%Free Sample Disposable Vacuum Blood Collection Needle, 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Moving Machinery Engineering Equipments Backhoe Loader. 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.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss, 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.100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine, 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 Custom CNC Sheet Metal Fabrication Services From Taiding).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Carbon Steel Wire Straight Line Wire Drawing Machine).PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machineshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Moving Machinery Engineering Equipments Backhoe Loader. 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).Anti Weather Borated Polyethylene Board Plastic HDPE Sheetstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Stainless Steel Cheap Prices Durable Industrial Temperature Gauge.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%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (5ton Hydraulic Power Unit Single Drum Winch for Sale;Guangzhou Factory Outdoor Water Park Playground Equipment for Sale) 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

Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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