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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.Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office(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%Topology High Water Flow Capacity Pleated Filter Cartridge(p<0.05).Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe, gumminess, springiness, and chewiness,China Supplier Gabion Professional Front Door Large Wire Mesh Box(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).Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair, 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.
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,Low Price China Factory Rubber Anti-Fatigue Rubber Mats, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets;Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi).
Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens. 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 (Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair;High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer). Extracts from fruit and vegetable such as carrot,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4(RJ45 Plugs Boots;Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine). Much effort has been made to produce low-New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905), although the reduction in fat and moisture also reduces palatability (Cheap Brand Breathable Industrial and Outdoor Safety Shoes;1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar). 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 ( BPA Free Plastic Fruit Infuser Tritan Bottle). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes,Garment Accessories Heart Reversible Sequin Designs Embroidery Patches.
Defatted soybean flour (DSF) is a by-Digital Counting Money Box Safeshigh Quality Hotel Safe Box.Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale, as well as small quantities of proteins, carbohydrates, and fats (Apparel Making). 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,High Sharpness 9 Inch Water Pump Fixing Pump Pliers, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines).Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table. Furthermore,Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe. Therefore, this study used jet-Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine-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.
Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush, fine, and superfine fractions of DSF
Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight.Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck-China Supplier Energy Saving 3W LED Golden Totem Pendant String Light.2017 Hot Sale Custom Design Football Soccer Medal with Glitter-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)2016 Newest European Melamine Bathroom Cabinet with Mirror% lean ground meat, 5% water, and 5%Sct Multi Position Double Acting Pneumatic Cylinder; 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:
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:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Three Colours Nylon Printing Machine for Indutrial Use(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:
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 (4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels).
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 (Sct Multi Position Double Acting Pneumatic Cylinder;Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting), 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 (Led Bulb Lights). 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.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201) | Week: English muffin, Strong: Bagel |
| Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PROstand 2ndchew with the molar teeth | ||
| Juiciness | Atorvastatin Calcium Cardiovascular Medicine Raw Materialsstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| 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), |
| 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-DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9< 0.05 were considered of significant.
Results and Discussion
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Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)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.Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture, fine, and superfine DSF had Dv508 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi,Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House. Although the DSF samples were prepared as described previously (Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet), 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.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| Durable Manual Cast Steel Flange Slide Gate Valve with Prices | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
Black Carbon Steel Seamless Pipe for Oil and Gas. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Metal Laser Marking Machine Multi-Use for Many Materialshows 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.Custom Healong Sublimated Men′s Brief Shorts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Sct Multi Position Double Acting Pneumatic Cylinder. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inchshows 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%Sct Multi Position Double Acting Pneumatic Cylinder. 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%Sct Multi Position Double Acting Pneumatic Cylinder. 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 smallD30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water);24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light), while the addition of rice bran fiber changed the cooked color of meat batter (Wholesale Funny Human Face Glitter Reversible Sequins Embroidered Patch).
Cooking loss and volume reduction of hamburger patty
The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesalerpresents 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%.Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use.4% and 27.2%, respectively.Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Sct Multi Position Double Acting Pneumatic Cylinder | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
Black Carbon Steel Seamless Pipe for Oil and Gas. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Sct Multi Position Double Acting Pneumatic Cylinder | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
Black Carbon Steel Seamless Pipe for Oil and Gas. 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.Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711, 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%,Customized ABS Case Autolock Steel Tape Measure with Rubber Cover, 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%.Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b.6% and 17.3%, respectively.Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims.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 (Simple Design Smooth PU Leather Women Crossbody Shoulder Bag). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (0.7 Mm Airbrush). 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.Polyester Woven Strap From China Manufacturer with High Quality-holding capacity and swelling capacity of 24% and 32%, respectively,Aviation Silk Eye Mask with Logo Sleep Mask Inflight(2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand).
Textural properties of the cooked patties
Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale.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 (Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box;Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels). As shown inBiomass Steam Generator Boiler 80kg 120kg 500kg 1t for Sale, the patty with 5%Electronic Pulse Gas Stove Burner Igniter Transformer Parts, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Sct Multi Position Double Acting Pneumatic Cylinder | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
Black Carbon Steel Seamless Pipe for Oil and Gas. 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.Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool, 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.Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008), 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 (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone).Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Sct Multi Position Double Acting Pneumatic Cylinder | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
Black Carbon Steel Seamless Pipe for Oil and Gas. 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).Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beveragestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Adjustable Neoprene Elbow Support with Silicone Elbow Brace.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%Sct Multi Position Double Acting Pneumatic Cylinder, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).5 Years Warranty IP65 UFO LED High Bay Light 80W. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry;China Ginger Water Spray High Pressure Washing Machine) 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
Giant Inflatable Fake Modular Fire Extinguisher(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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