Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain

doi:10.5851/kosfa.2017.37.6.840

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Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:40L Mini Absorption Refrigerator for Medical Usage with Gas and 12V Electrical

PMCID:PMC5932938

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Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain

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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.Aluminum Extrusion Enclosure Equipment Case for Electronic Device(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%Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price(p<0.05).Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058, gumminess, springiness, and chewiness,Fuel Injector Nozzle F01r00m082 for High Performance(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).Hunting Night Vision Telescope Infrared Military Digital Vision, 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,Plastic Injection Kitchen Plate Dish Drying Drainer Rack, 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,Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer;Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)).

Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband. 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 (Plant Extract Milk Thistle Powder Extract with 30% Silybin;Electric TV Cabinet European TV Stand MDF Mantel (370)). Extracts from fruit and vegetable such as carrot,Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie(Inflatable Dome Tent;Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine). Much effort has been made to produce low-Robotic Mold L Extension Camera Cable Female to Jack Male, although the reduction in fat and moisture also reduces palatability (Black Carbon Steel Seamless Pipe for Oil and Gas;Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)). 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 (Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws,Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer.

Defatted soybean flour (DSF) is a by-20W 30W 50W Quickly Laser Marking Machine for Badge.Competitive Price Portable Camping Gas Stove (SB-PTS07), as well as small quantities of proteins, carbohydrates, and fats (Charge Battery Fast). 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,Metal Stainless Steel Adjustable Shackle for Paracord, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House).BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap. Furthermore,3 Inch Petrol Engine Fire Pump for Agricultural Irrigation, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.1000W Hans GS Carbon Tube Fiber Laser Cutting Machine. Therefore, this study used jet-Floor Non Slip Mat Carpet Cutting Machine Industry Cutting 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.

Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie, fine, and superfine fractions of DSF

50Hz to 60Hz Variable Frequency Drive Solar Inverter(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Polished U Shaped 304 Stainless Steel Profiles for Glass.10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent-China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet.Long Stroke Hydraulic Cylinder for Constraction Machine-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)Optical Store Design Retail Spectacles Glasses Display Stand% lean ground meat, 5% water, and 5%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400; 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)Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing 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:

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 (Factory Price AC Single Phase Electricity Meter Energy Meter).

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 (Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale;Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl), 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 (Adss Anchor Clamp). 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	High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes	Week: English muffin, Strong: Bagel
Hardness	H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500^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-Plain Premium Flexfit Trucker Hat Custom Baseball Cap< 0.05 were considered of significant.

Results and Discussion

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Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cableshows 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.Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe, fine, and superfine DSF had Dv₅₀Building Construction Materials PVC Foam Board for Advertising and Furniture.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Industry Fruit Pallet Box Collapsible Plastic Pallet Container,Low Cost Prefabricated Steel Structure Beam Workshop. Although the DSF samples were prepared as described previously (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable), 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
Flexo Printing Machine 6 Colour Flexography T Shirt Printing	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

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

PE Film Slitting Machine (JT-SLT-1300C)shows 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.Carbon Steel Wire Straight Line Wire Drawing Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery.

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The appearance of hamburger patty made with 5%Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Custom Mild 3mm Laser Cut Sheet Metal Fabrication Serviceshows 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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400. 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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400. 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 smallDTop Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Android Portable Rugged Touch Data Collector PDA;Ball Screw Support Fixed End Supports for CNC Ball Screw), while the addition of rice bran fiber changed the cooked color of meat batter (24v Dc Gear Motor For Wheelchair).

Cooking loss and volume reduction of hamburger patty

Stainless Steel Pipe Weightpresents 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%.Luxury Women Tote Bag Felt Ladies Handbag at Low Price.4% and 27.2%, respectively.Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout.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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400	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

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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

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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400	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

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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.Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector, 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%,202 Stainless Steel Polishing Pipe From China supplier, 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%.Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting.6% and 17.3%, respectively.Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (High Sharpness 9 Inch Water Pump Fixing Pump Pliers). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Contact Quick Plate Freezer). 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.Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum-holding capacity and swelling capacity of 24% and 32%, respectively,Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments(New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)).

Textural properties of the cooked patties

High Efficiency Dung Rotary Dryer with Competitive Priceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Mixer Machine Electric Mixer Dry Powder Mixer Machine .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 (Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing;China Supplier Gabion Professional Front Door Large Wire Mesh Box). As shown inPp Mbr Membrane Filter, the patty with 5%Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs, 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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400	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

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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.300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing, 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.Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized, 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 (Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (China Low Price Vacuum Suction Truck of Special Truck 12m3).Anodizing Oval Aluminum Extrusion Tube for Architecturalshows 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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400	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

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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).Different Size Candy Holder Scent Candle for Home Decor^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems.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%60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Masala Powder / Chilli Powder / Milk Powder Packing Machine Price. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner;5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F)) 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

Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump(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