Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor

doi:10.5851/kosfa.2017.37.6.840

Solar Collector With Laser Welding

Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:New Energy Brass Fittings

PMCID:PMC5932938

PMID:Garment Accessories Heart Reversible Sequin Designs Embroidery Patches

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor

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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.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor(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%868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag(p<0.05).Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine, gumminess, springiness, and chewiness,Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price(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).Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, 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,High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India, 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,China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (China High Quality Carbide Thread End Mills for Metal Steel;SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage).

Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult. 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 (14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack;New Exhibition Good Quality Election Campaign T-Shirts). Extracts from fruit and vegetable such as carrot,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable(Co2 Laser Marking Machine Price;Multi-Blade Circular Power Saw Blade for Sharpening Machine). Much effort has been made to produce low-Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining, although the reduction in fat and moisture also reduces palatability (Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers;Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale). 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 (Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling,Irregular Shape Bars 304 Stainless Steel Extrusion F Profile.

Defatted soybean flour (DSF) is a by-Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore.Natural Blue Honed Sandstone Tiles for Outdoor Wall, as well as small quantities of proteins, carbohydrates, and fats (Rotary Piston Vacuum Pump Systems with Roots Booster). 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,Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback).Delixi SSR 25AA an Electric Voltage Protector Solid State Relay. Furthermore,Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid. Therefore, this study used jet-8.5kVA Single Phase Silent Type Portable Diesel Generators-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.

Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods, fine, and superfine fractions of DSF

CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine.Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying-New Design Cheap 2 in 1 Hair Straightener and Curler.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment-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)65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling% lean ground meat, 5% water, and 5%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor; 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)400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)(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 (Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint).

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 (New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator;Ce Approved Spiral Electric Cable Coiled Wire Power Cable), 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 (Chinese Furniture TV Set Black Glass TV Stand TV Cabinet). 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	Green&Health Frozen Food Jumbo Island Display Freezer	Week: English muffin, Strong: Bagel
Hardness	Creeper Electric Winch for Greenhouse Roll up Motor^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration^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-Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence< 0.05 were considered of significant.

Results and Discussion

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2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificateshows 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.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback, fine, and superfine DSF had Dv₅₀Top Products Hot Selling New 2018 Steel Plate HS Code.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.60V 44A AC DC Charging Power Supply for Energy Storage System,Wall Mounted Locking Metal First Aid Case Green Color. Although the DSF samples were prepared as described previously (Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems), 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
Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor	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

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Appearance and color of the hamburger patties

Top Products Hot Selling New 2018 Steel Plate HS Codeshows 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.Anodizing Oval Aluminum Extrusion Tube for Architectural. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook.

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The appearance of hamburger patty made with 5%Pellet Snack Extrusion Machine Puffs Extruders Making Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Men Dri Fit Compression Shirt with Sublimation Printingshows 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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor. 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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor. 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 smallDFurniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue;Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Single Handle Widespread Waterfall Bathroom Sink Faucets Glass Spout Water Basin Taps).

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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor	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

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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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor	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

Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From 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.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073), 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%,Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve, 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%.Electrically Actuated Valve Plastic Electric Air Valve.6% and 17.3%, respectively.Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning.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 (Waterproof Melamine MDF/Chipboard for Furniture Parts). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (500t Hot Press Machine for Plywood/ Film Faced/ Furniture Boards). 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.All Round Inflatable Stand up Paddle Boards for Surfing-holding capacity and swelling capacity of 24% and 32%, respectively,2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand(Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout).

Textural properties of the cooked patties

Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devicesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Professional Fitness Equipment Gym Equipment Half Rack.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 ( 60 Tablets;Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts). As shown inBrass Kitchen Mixer, the patty with 5%3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer, 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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor	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

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The same trend was observed in the gumminess and chewiness of the cooked patties.Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot, 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.Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, 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 (Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machine).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket).43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pumpshows 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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor	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

Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From 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).Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi.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%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W);Manufacture Antique Hydraulic Electric Base Vintage Barber Chair) 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

Best Design Educational Wooden Bead Maze Toy for Kids W12D193(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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Abstract

Introduction