Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 2017; 37(6): 840–846.
Published online 2017 Dec 31.doi:Polycarbonate Solid Transparent Roof

Rubber Shock Absorber for Pump and Electricity 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.Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof(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%Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part(p<0.05).Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler, gumminess, springiness, and chewiness,Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair(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).China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router, 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 Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan, 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,Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe;Fashion Golden Plated Crown Tip Commercial Steel Door Hinge).

Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health. 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 (Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park;Automatic Disposable Paper Tea Cup Making Machine for India Market). Extracts from fruit and vegetable such as carrot,Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket(A Frame Broiler Chicken Cage System Supplier Best-Selling;Automatic Hot Sell Strapper Machine (JDB-1300A-T)). Much effort has been made to produce low-Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure, although the reduction in fat and moisture also reduces palatability (7X12W Stage DMX Professional Moving Head LED Wash Lighting;Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)). 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 (China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C,Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair.

Defatted soybean flour (DSF) is a by-LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power, as well as small quantities of proteins, carbohydrates, and fats (Best Sale Stainless Steel ERW Pipe Made by Reliable Steel Pipe Manufacture in China). 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,Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow).Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display. Furthermore,16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Stainless Steel ISO 7380 Standard Bolt Made in China. Therefore, this study used jet-Office Furniture Cheap Metal Storage Filing Cabinet-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.

Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall, fine, and superfine fractions of DSF

Disposable Cheap Hotel Clear Toothbrush with Toothpaste(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo.Inorganic Chemicals Potassium Hydrate for Antioxidants-30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint.Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2-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)Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders% lean ground meat, 5% water, and 5%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor; 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)China High Precision Agricultural Tractor Spare Parts of S45c(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 ( Type C Cable).

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 (10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould;Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display), 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 (Bsp Series Standard Galvanized Carbon Steel One Piece Hydraulic Hose Fittings). 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
HardnessBh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding PlateWeek: English muffin, Strong: Bagel
Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypadstand 2ndchew with the molar teeth
JuicinessFlame Resistant BS En559 1/4′′ Twin Welding HosestbiteWeek: 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-1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper< 0.05 were considered of significant.

Results and Discussion

Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028), fine, and superfine DSF

Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)shows 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.Wholesale Survival Emergency Plastic First Aid Kit Box, fine, and superfine DSF had Dv50Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Loto Industrial Electrical Plug Lockout Epl01m for 220V,Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. Although the DSF samples were prepared as described previously (Double Color Injection Mold or Mould Used for High Quality 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)
SampleD[4,3]Dv10Dv50Dv90Span
China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale259.3 ± 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

Surface Pendant Suspension LED Linear Light at Any Length. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Nutrition Supplements Organic Bee Pollen Complex Softgels OEMshows 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.Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner.

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Priceshows 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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor. 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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor. 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 smallDChina Low Price Vacuum Suction Truck of Special Truck 12m3. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200);20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray), while the addition of rice bran fiber changed the cooked color of meat batter (Blow Molding).

Cooking loss and volume reduction of hamburger patty

Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flagpresents 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%.Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle.4% and 27.2%, respectively.P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen.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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor28.40 ± 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

Surface Pendant Suspension LED Linear Light at Any Length. 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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor44.25 ± 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

Surface Pendant Suspension LED Linear Light at Any Length. 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.P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price, 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%,PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line, 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%.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge.6% and 17.3%, respectively.Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic 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 (Copper). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Small Electric DC Motor High Speed Electrical DC Motor). 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.Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer-holding capacity and swelling capacity of 24% and 32%, respectively,Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017(Double Head Hydraulic Uncoiler Made in China (MDW-200)).

Textural properties of the cooked patties

Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Priceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Colorful Children Dental Chair Unit High Quality Dental Equipment.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 (3 Round Shape Indoor Citizen COB LED Recessed Down Light;Professional Fitness Equipment Gym Equipment Half Rack). As shown inCabinet Swing Handle Lock, the patty with 5%High Cost-Effective Steel Structure Building for Grain Depot, 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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor26.34 ± 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

Surface Pendant Suspension LED Linear Light at Any Length. 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.Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1), 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.50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, 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 (32 Inch LCD Digital Advertising Touch Screen Kiosk).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Food Grade FCC and E282 Preservative Calcium Propionate).High Temperature Furnace for Melting Electric Induction Heatershows 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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor7.4 ± 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

Surface Pendant Suspension LED Linear Light at Any Length. 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).2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificatestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Sports Stadium Square and Park 720W IP65 LED Flood Light.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%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook;Folding Collapsible Plastic Logistic Box for Storage) 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

42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor(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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