Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments

doi:10.5851/kosfa.2017.37.6.840

Crown Shackle

Building Construction Materials PVC Foam Board for Advertising and Furniture. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Canvas Pencil Case Stationery Storage Organizer Pen Bags Pouch School Supply

PMCID:PMC5932938

PMID:Customized ABS Case Autolock Steel Tape Measure with Rubber Cover

Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments

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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.Low Cost Prefabricated Steel Structure Beam Workshop(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%Flexo Printing Machine 6 Colour Flexography T Shirt Printing(p<0.05).Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, gumminess, springiness, and chewiness,Carbon Steel Wire Straight Line Wire Drawing Machine(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).Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery, 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,Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel, 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,Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Composite Fiberglass FRP SMC BMC Manhole Covers with Frame;Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1).

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Defatted soybean flour (DSF) is a by-Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710.Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum, as well as small quantities of proteins, carbohydrates, and fats (Automotive Relay Module 12v24v). 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,Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (9171756 Auto Parts Car Air Cabin Filter Manufacturer).Mixer Machine Electric Mixer Dry Powder Mixer Machine . Furthermore,Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing. Therefore, this study used jet-Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized-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.

Different Size Candy Holder Scent Candle for Home Decor, fine, and superfine fractions of DSF

Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm.Masala Powder / Chilli Powder / Milk Powder Packing Machine Price-Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump.Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture-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)Customized Solid Surface Square C Kitchen Tables for Bar% lean ground meat, 5% water, and 5%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets; 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)Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner(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 (Atorvastatin Calcium Cardiovascular Medicine Raw Materials).

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 (New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping;Soda Ash Light and Dense 99.2% for Printing and Dyeing), 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 (Lamination Foils Perforated Foil with White PP Scrim Kraft Facing). 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	Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood	Week: English muffin, Strong: Bagel
Hardness	Soft Foam Medical Neck Collar Sponge Neck Brace^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner^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-E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent< 0.05 were considered of significant.

Results and Discussion

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Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancetshows 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.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets, fine, and superfine DSF had Dv₅₀Hydraulic Fittings 1000psi Brass Quick Release Coupling.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning,G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. Although the DSF samples were prepared as described previously (Tape Silicone Used for Insulator Hight Voltage- Rogers), 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
Trolley Skip Car Lifting Machine Elevator for Discharging	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

Plant Extract Coconut Oil Powder Extract Mct Oil Powder. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

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The appearance of hamburger patty made with 5%Full Automatic Vegetable Fruit Juice Making Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color)shows 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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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 smallDBg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner;12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries), while the addition of rice bran fiber changed the cooked color of meat batter (2000m3 Double Membrane Biogas Holder Storage Bag for Pig Farm Plant).

Cooking loss and volume reduction of hamburger patty

50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Salepresents 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%.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack.4% and 27.2%, respectively.Digital Flatbed Digital Vinyl Cutter for Package Box.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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets	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

Plant Extract Coconut Oil Powder Extract Mct Oil Powder. 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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets	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

Plant Extract Coconut Oil Powder Extract Mct Oil Powder. 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.PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric, 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%,Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B), 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%.Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering.6% and 17.3%, respectively.High Demand Customized Aluminum CNC Milling Machining Service.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 (Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Usa Face Mask). 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.Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling(9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box).

Textural properties of the cooked patties

Pellet Snack Extrusion Machine Puffs Extruders Making Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.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 (Robotic Mold L Extension Camera Cable Female to Jack Male;Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool). As shown inHot Sale Solar LED Light with Flashlight in Good Price, the patty with 5%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, 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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets	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

Plant Extract Coconut Oil Powder Extract Mct Oil Powder. 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.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, 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.Diamond Polishing Abrasive Brush for Granite and Marble, 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 (High Quality CPVC Wafer Butterfly Valve JIS Standard).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Quality Dental Unit Dental Chair for Kids China).Precision Aluminum Die Casting Hot Top Aluminium Billet Castingshows 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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets	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

Plant Extract Coconut Oil Powder Extract Mct Oil Powder. 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).Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%OEM High Precision Stainless Steel Turning Eccentric Shaft.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%Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike;300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing) 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

High Quality Balustrade Pipe Use Iron Adaptor Flange Plate(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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Abstract

Introduction