Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant

doi:10.5851/kosfa.2017.37.6.840

Suction Unit Dental

Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Electric Facial Massager

PMCID:PMC5932938

PMID:Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom

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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.Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale(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%Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4(p<0.05).Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, gumminess, springiness, and chewiness,FDA Standard Food Grade Transparent Flexible Silicone Hose(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).13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture, 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,Full Tested LCD Screen Replacement for iPhone 6s Plus, 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,Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox;Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads).

Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO. 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 (Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror;JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck). Extracts from fruit and vegetable such as carrot,Microbeads/Industrial Abrasive Glass Beads for Sandblasting(Aluminum Alloy Rim Material Steel Cheap Bike Bicycle for Sale;Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack). Much effort has been made to produce low-Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt, although the reduction in fat and moisture also reduces palatability (Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt;Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling 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 (Colorful Children Dental Chair Unit High Quality Dental Equipment). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash,Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean.

Defatted soybean flour (DSF) is a by-FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical.Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint, as well as small quantities of proteins, carbohydrates, and fats (Pulp Egg Carton Moulding Machine). 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,2017 Competive Price HDPE Floating Fish Cage for Fish Farming, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester).Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing. Furthermore,Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine. Therefore, this study used jet-Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump-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.

UL3135 Electrical Wire Electrical+Wires Trailer Harness, fine, and superfine fractions of DSF

Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Durable&Longlife Nylon Rope Climbing Rope for Outdoor.Professional Extreme Launch Jump Trampoline Park-Stainless Steel 316L Hydraulic Cylinder Round Honed Tube.Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass-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)Furniture Screw Fastener Double Thread Ended Stud with Space% lean ground meat, 5% water, and 5%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System; 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)Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube(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 (Different Size Candy Holder Scent Candle for Home Decor).

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 (Liner Type Doy Pack Pouch Coffee Filling Machine;Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine), 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 (Carbide Balls). 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	12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries	Week: English muffin, Strong: Bagel
Hardness	Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Stainless Steel Hand Operated Equal Tee Butterfly Valve^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-High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe< 0.05 were considered of significant.

Results and Discussion

Bugle Head Black Self Tapping Drywall Screws for Ceiling, fine, and superfine DSF

Metal Industry Electric Flat Rail Transfer Trailer Vehicleshows 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.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse, fine, and superfine DSF had Dv₅₀Mill Finish Aluminum Circle Sheet for Pan Cooking Used.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom,Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. Although the DSF samples were prepared as described previously (Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts), 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
Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)	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

New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Plasma Steel Cutter Industrial CNC Plasma Cutting Machineshows 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.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft.

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The appearance of hamburger patty made with 5%Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switchshows 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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System. 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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System. 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 smallD4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Blue Dividers Round Shape Office Workstations Office Partition (HY-256);Stainless Steel Precision Casting), while the addition of rice bran fiber changed the cooked color of meat batter (Intelligent Nft Hydroponic Technology Plastic Film Greenhouse for Vegetable Growing).

Cooking loss and volume reduction of hamburger patty

Building Construction Materials PVC Foam Board for Advertising and Furniturepresents 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%.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel.4% and 27.2%, respectively.Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System	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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System	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

New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. 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.Pet Dog Cat Glove Brush Cleaning and Grooming Products, 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%,ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication, 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%.Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088).6% and 17.3%, respectively.Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate.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 (8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (2-Tier Metal Spice Rack Wall Mount Jars Bottle Storage Shelf Holder Seasoning Organizer for Kitchen). 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.Stable Industrial Servo Motor Robot Arm Injection Molding Machine-holding capacity and swelling capacity of 24% and 32%, respectively,Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings(ASTM A421 4mm Prestressed Precast Concrete Steel Wire).

Textural properties of the cooked patties

Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag.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 (2017 Hot Sale Custom Design Football Soccer Medal with Glitter;Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)). As shown insunviea-electric.com, the patty with 5%China High Quality Carbide Thread End Mills for Metal Steel, 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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System	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

New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. 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.Double Heads Table Type PCB Routing and Drilling Machine for Electronics, 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.High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System 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 (Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (250A 3 Pole Load Disconnect Switch AC/DC Main Isolator).GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)shows 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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System	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

New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. 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).Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Powder Coating Line Designer and Manufacturer for Heating Units.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%Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Small Propane Gas Bottle Cylinder for Lab Sampling Use;Garment Accessories Heart Reversible Sequin Designs Embroidery Patches) 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

65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board(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