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doi:10.5851/kosfa.2017.37.6.840

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Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:EPC Gen2 HY-B41 RFID UHF MONZA4 RFID Wet Inlay Paper Label

PMCID:PMC5932938

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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.Hydraulic Double Roller Crusher for Coal Crushing(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%Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter(p<0.05).Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine, gumminess, springiness, and chewiness,Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)(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).CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W, 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,Elastic Laces Dyeing and Finishing Machine with High Speed, 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,Electric Four Wheel Scooter Mobility Scooter (FP-EMS01), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (IP 67 Limit Switch for Tower Crane-Tower Crane Parts;Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging).

1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays. 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 (Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning;High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)). Extracts from fruit and vegetable such as carrot,250A 3 Pole Load Disconnect Switch AC/DC Main Isolator(Stackable Mahogany Color Wooden Chiavari Chair with Soft Cushion;Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding). Much effort has been made to produce low-Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table, although the reduction in fat and moisture also reduces palatability (Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine;Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges). 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 (Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar,Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet).

Defatted soybean flour (DSF) is a by-Ce Approved Spiral Electric Cable Coiled Wire Power Cable.Wholesale Doshower Office Barber Shop Hair Salon Customer Chair, as well as small quantities of proteins, carbohydrates, and fats (Fully Auto Vertical Foam Cutting Machine/Sponge Cutter/EVA Cutter). 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,Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses).High Impact Support Sports Bra Yoga Gym Workout Fitness. Furthermore,Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.WiFi Thermostat & Temperature Controller for Water Heating. Therefore, this study used jet-Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla-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.

Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men, fine, and superfine fractions of DSF

Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Temperature Furnace for Melting Electric Induction Heater.High Quality Polycotton Latex Coated Impact Resistant Glove-Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring.Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price-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)Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection% lean ground meat, 5% water, and 5%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer; 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)Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment(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 (Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat).

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 (Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine;R Series Flange Mounted Helical Cement Mixers Reduction Box), 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 (White Projection Foil). 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	Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs	Week: English muffin, Strong: Bagel
Hardness	Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing^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-Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets< 0.05 were considered of significant.

Results and Discussion

Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine, fine, and superfine DSF

Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitatorshows 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.Freestanding Heating Pellet Stove for Large Space (CR-09), fine, and superfine DSF had Dv₅₀Gold Open Metal Short Crocodile Wallet for Girl Women Lady.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan,Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace. Although the DSF samples were prepared as described previously (Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)), 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
Engineering Working Safety Shoes Anti Slip Shoes (SF-949)	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

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

www.aviationaluminum.comshows 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.Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Purity Centrifugal Pump Ss 304 Double Mechanical Seal.

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The appearance of hamburger patty made with 5%720p Wireless Outdoor Surveillance Waterproof IP IR Camera.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Setsshows 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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer. 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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer. 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 smallDNew Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi;Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair), while the addition of rice bran fiber changed the cooked color of meat batter (Hot Dipped Galvanized Black Annealed Iron Wire).

Cooking loss and volume reduction of hamburger patty

High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixerpresents 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%.Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue.4% and 27.2%, respectively.3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale.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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer	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

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. 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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer	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

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. 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.Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve, 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%,Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy, 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%.Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank.6% and 17.3%, respectively.ETL Certified Panel Fixture Grow Housing LED Panel Light.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 (1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Custom Mold Plastic Injection). 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.Outdoor High Brightness RGB P10 Waterproof LED Display-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Sale Aluminum Silicone Sealant for General Purpose( BPA Free Plastic Fruit Infuser Tritan Bottle).

Textural properties of the cooked patties

Hot Dipped Galvanized Gabion Basket Gabions Price in Philippinesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer 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 (4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels;Sct Multi Position Double Acting Pneumatic Cylinder). As shown inSqueegee For Screen Printing, the patty with 5%Chinese Furniture Melamine Modern Cheap Office Manager Computer Table, 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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer	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

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. 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.Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net, 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.Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home, 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 (Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)).Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheetshows 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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer	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

Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. 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).High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment.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%Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Small Animal Shape Kids Playground Slide for Children, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b;2016 Newest European Melamine Bathroom Cabinet with Mirror) 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

Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch(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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Ahmed O. P., Miller M. F., Lyon C. E., Vaughters H. M., Reagan J. O. Physical and sensory characteristics of low-High Quality SMC Round Watertight Manhole Cover BS En124 Standard.J. Food Sci.1990;55:625–628. doi: 10.1111/j.1365-2621.1990.tb05192.x.[24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light][The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler]
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Abstract

Introduction