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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.New Black Crystal Glass Perfume Bottle Craft for Crystal Gift(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%Black Aluminum Frame Automatic Glass Sectional Garage Doors for House(p<0.05).Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, gumminess, springiness, and chewiness,3 Round Shape Indoor Citizen COB LED Recessed Down Light(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).Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part, 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,Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale;Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)).
868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag. 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 (Warehouse Heavy Duty Drive-in Storage Racking Manufacturer;1000W Hans GS Carbon Tube Fiber Laser Cutting Machine). Extracts from fruit and vegetable such as carrot,Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine(m.jn-solarcollector.com;Digital Flatbed Digital Vinyl Cutter for Package Box). Much effort has been made to produce low-Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, although the reduction in fat and moisture also reduces palatability (Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara;Black Aluminum Frame Automatic Glass Sectional Garage Doors for House). 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 (Automatic Wood Planer Thicknesser with Helical Cutter Head). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W,High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India.
Defatted soybean flour (DSF) is a by-China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult, as well as small quantities of proteins, carbohydrates, and fats (Miniature Circuit Breaker Mcb). 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,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling ( Pellet Calcium Chloride Used for Cryogen Agent).Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining. Furthermore,Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile. Therefore, this study used jet-Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore-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.
Natural Blue Honed Sandstone Tiles for Outdoor Wall, fine, and superfine fractions of DSF
Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Delixi SSR 25AA an Electric Voltage Protector Solid State Relay.Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding-Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid.8.5kVA Single Phase Silent Type Portable Diesel Generators-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)Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods% lean ground meat, 5% water, and 5%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve; 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)High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine(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 (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed 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 (2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets;New Generation CE RoHS Approval 110V 220V 40W Garden Lamps), 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 (Relay Valve / Customized Aluminum Die Casting Parts /Molds). 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 | Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying | Week: English muffin, Strong: Bagel |
| New Design Cheap 2 in 1 Hair Straightener and Curlerstand 2ndchew with the molar teeth | ||
| Juiciness | Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipmentstbite | 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-65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling< 0.05 were considered of significant.
Results and Discussion
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Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machineshows 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 Dv50.400W Maglev Wind Turbine for Home or Farm Use (200W-5KW), fine, and superfine DSF had Dv50Green&Health Frozen Food Jumbo Island Display Freezer.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Creeper Electric Winch for Greenhouse Roll up Motor,2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration. Although the DSF samples were prepared as described previously (Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.), 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 |
|---|---|---|---|---|---|
| Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence | 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 |
6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
rainterior cooling fanshows 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.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Top Products Hot Selling New 2018 Steel Plate HS Code.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motorshows 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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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 smallDWall Mounted Locking Metal First Aid Case Green Color. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Freestanding Heating Pellet Stove for Large Space (CR-09);Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System), while the addition of rice bran fiber changed the cooked color of meat batter (Led Tv In Living Room).
Cooking loss and volume reduction of hamburger patty
Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machinepresents 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%.Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor.4% and 27.2%, respectively.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China.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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve | 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 |
6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). 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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve | 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 |
6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). 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.Anodizing Oval Aluminum Extrusion Tube for Architectural, 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%,Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook, 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%.Pellet Snack Extrusion Machine Puffs Extruders Making Machine.6% and 17.3%, respectively.Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021).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 (5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Rigging Hardware Carbiner S Hook for Safety and Wire Rope). 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.IP 67 Limit Switch for Tower Crane-Tower Crane Parts-holding capacity and swelling capacity of 24% and 32%, respectively,Ball Screw Support Fixed End Supports for CNC Ball Screw(720p Wireless Outdoor Surveillance Waterproof IP IR Camera).
Textural properties of the cooked patties
Auto Defrost Island Freezer for Supermarket Cqz25Lshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%135*25mm Exterior Wood Plastic Composite Flooring (LHMA073).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 (Portable Lightweight Steel Plate Edge Planing Machine;Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power). As shown inm.aerovtech.com, the patty with 5%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve, 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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve | 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 |
6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). 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.Electrically Actuated Valve Plastic Electric Air Valve, 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.Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, 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 (Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children).Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Meshshows 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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve | 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 |
6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). 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).All Round Inflatable Stand up Paddle Boards for Surfingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand.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%CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Professional Fitness Equipment Gym Equipment Half Rack, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (2017 Competive Price HDPE Floating Fish Cage for Fish Farming;Minnee Fitness Body Resistance Hip Circle Band Sets Yoga) 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
Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot(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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