Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper. 2017; 37(6): 840–846.
Published online 2017 Dec 31.doi:Aluminum Rolling Curtain Shield

New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator

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.Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap(p<0.05).Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood, gumminess, springiness, and chewiness,Auto Defrost Island Freezer for Supermarket Cqz25L(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).Prefabricated Steel Structure Shopping Mall (KXD-SSB1989), 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,China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing, 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,En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap;8.5kVA Single Phase Silent Type Portable Diesel Generators).

Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line. 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 (P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen;OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts). Extracts from fruit and vegetable such as carrot,Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42(Zg15crmov Steel Castings;3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine). Much effort has been made to produce low-Medical Equipments Multi-Parameter Patient Monitor (AM-M15B), although the reduction in fat and moisture also reduces palatability (Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult;20W 30W 50W Quickly Laser Marking Machine for Badge). 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 (2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop,GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture.

Defatted soybean flour (DSF) is a by-Solder Seal Heat Shrink Connector Assembly with Cable.Low Cost WiFi 4G GPS HD Portable Network PTZ Camera, as well as small quantities of proteins, carbohydrates, and fats (Oil Drilling Rig Components). 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,Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket., which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Free Sample High Quality Air Conditioning Dp Contactor).Fancy Veneer Plywood. Natural Veneer Plywood for Furniture. Furthermore,Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.(PC100E) Handheld Patient/Vital Sign Monitor with Etco2. Therefore, this study used jet-Aluminum Extrusion Enclosure Equipment Case for Electronic Device-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.

Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price, fine, and superfine fractions of DSF

Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Fuel Injector Nozzle F01r00m082 for High Performance.Hunting Night Vision Telescope Infrared Military Digital Vision-Plastic Injection Kitchen Plate Dish Drying Drainer Rack.Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags-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)Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband% lean ground meat, 5% water, and 5%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie; 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)Robotic Mold L Extension Camera Cable Female to Jack Male(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 (CNC Precision Machined/Machine/Machining Steel Components Parts).

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 (Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge;Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal), 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 (Waterproof Slip On Work Boots). 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
HardnessFactory Direct Price Top Quality Cross Recessed Contersunk Self Tapping ScrewsWeek: English muffin, Strong: Bagel
Small Ozone Testing Detector Cosmetic Producing Plant Ozonizerstand 2ndchew with the molar teeth
Juiciness20W 30W 50W Quickly Laser Marking Machine for BadgestbiteWeek: 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-Competitive Price Portable Camping Gas Stove (SB-PTS07)< 0.05 were considered of significant.

Results and Discussion

Metal Stainless Steel Adjustable Shackle for Paracord, fine, and superfine DSF

Yca ISO5657 Ball Valves Type Hydraulic Quick Couplingshows 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.BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap, fine, and superfine DSF had Dv503 Inch Petrol Engine Fire Pump for Agricultural Irrigation.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.1000W Hans GS Carbon Tube Fiber Laser Cutting Machine,Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. Although the DSF samples were prepared as described previously (Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)), 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
Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie259.3 ± 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

50Hz to 60Hz Variable Frequency Drive Solar Inverter. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

24v Juice Machine Pumpshows 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.Polished U Shaped 304 Stainless Steel Profiles for Glass. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent.

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robotshows 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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie. 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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie. 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 smallDLong Stroke Hydraulic Cylinder for Constraction Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla;Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring), while the addition of rice bran fiber changed the cooked color of meat batter (Cheap Cnc Turning Parts).

Cooking loss and volume reduction of hamburger patty

Hy1002 Mixer Shower Setpresents 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%.Optical Store Design Retail Spectacles Glasses Display Stand.4% and 27.2%, respectively.60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400.8%.

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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie28.40 ± 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

50Hz to 60Hz Variable Frequency Drive Solar Inverter. 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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie44.25 ± 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

50Hz to 60Hz Variable Frequency Drive Solar Inverter. 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.Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machine, 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%,High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes, 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%.H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality.6% and 17.3%, respectively.Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (60 Mm Petri Dish). 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.Plain Premium Flexfit Trucker Hat Custom Baseball Cap-holding capacity and swelling capacity of 24% and 32%, respectively,Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint(Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999)).

Textural properties of the cooked patties

Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe.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 (Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe;Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China). As shown inwww.sunllent-solar.com, the patty with 5%Building Construction Materials PVC Foam Board for Advertising and Furniture, 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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie26.34 ± 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

50Hz to 60Hz Variable Frequency Drive Solar Inverter. 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.Industry Fruit Pallet Box Collapsible Plastic Pallet Container, 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.Low Cost Prefabricated Steel Structure Beam Workshop, 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 (12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Hot New Products Electric Wheel Loader Dumping Dumper).Custom Print Leather Wrist Rest Computer Mouse Pad with Logoshows 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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie7.4 ± 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

50Hz to 60Hz Variable Frequency Drive Solar Inverter. 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).Flexo Printing Machine 6 Colour Flexography T Shirt Printingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty.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%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Carbon Steel Wire Straight Line Wire Drawing Machine, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Anatase Titanium Dioxide TiO2 for Paint and Coating La101;Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)) 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

Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel(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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