Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100
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.500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap(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%1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware(p<0.05).TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner, gumminess, springiness, and chewiness,Professional Customizable Milling Machining Parts, CNC Milling Parts(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).Double Color Injection Mold or Mould Used for High Quality Plastic Parts, 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,Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease ((PC100E) Handheld Patient/Vital Sign Monitor with Etco2;Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale).
World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer. 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 (Pharmaceutical Drying Equipment Industrial Dehumidifier;Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting). Extracts from fruit and vegetable such as carrot,Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper(Cassette Type Plug in Modular 1*32 PLC Fiber Optical Splitter;Manufacturers Stainless Steel Sanitary Welded Concentric Reducer). Much effort has been made to produce low-Name of Aluminum Sand Casting and Die Casting Products, although the reduction in fat and moisture also reduces palatability (Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer;Rubber Shock Absorber for Pump and Electricity Generator). 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 (Steel Metal Deck Making Machine by Roll Forming). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet,High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap.
Defatted soybean flour (DSF) is a by-Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood.Auto Defrost Island Freezer for Supermarket Cqz25L, as well as small quantities of proteins, carbohydrates, and fats (Wholesale 250mm Edge Floor Surface Grinding Machine for Concrete). 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,Prefabricated Steel Structure Shopping Mall (KXD-SSB1989), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Soft Foam Medical Neck Collar Sponge Neck Brace).China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing. Furthermore,En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line. Therefore, this study used jet-Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42-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.
Medical Equipments Multi-Parameter Patient Monitor (AM-M15B), fine, and superfine fractions of DSF
Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture.Solder Seal Heat Shrink Connector Assembly with Cable-Low Cost WiFi 4G GPS HD Portable Network PTZ Camera.Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.-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)Fancy Veneer Plywood. Natural Veneer Plywood for Furniture% lean ground meat, 5% water, and 5%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots; 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)(PC100E) Handheld Patient/Vital Sign Monitor with Etco2(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 (ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine).
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 (135*25mm Exterior Wood Plastic Composite Flooring (LHMA073);Car Window Handle Parts Automobile Plastic Injection Mold), 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 (Eco-Friendly Silicone Brush Pet Foot Washing Cup Bath Pet Silicone Brush). 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 | Aluminum Extrusion Enclosure Equipment Case for Electronic Device | Week: English muffin, Strong: Bagel |
| Universal Industrial PCB Cutter Machine Manufacturers with Competitive Pricestand 2ndchew with the molar teeth | ||
| Juiciness | Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058stbite | 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-Fuel Injector Nozzle F01r00m082 for High Performance< 0.05 were considered of significant.
Results and Discussion
Hunting Night Vision Telescope Infrared Military Digital Vision, fine, and superfine DSF
GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furnitureshows 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.Plastic Injection Kitchen Plate Dish Drying Drainer Rack, fine, and superfine DSF had Dv50Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband,Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie. Although the DSF samples were prepared as described previously (XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)), 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 |
|---|---|---|---|---|---|
| Robotic Mold L Extension Camera Cable Female to Jack Male | 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 |
Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
High Speed Mini Portable CNC Flame Plasma Cutting Machineshows 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.Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,20W 30W 50W Quickly Laser Marking Machine for Badge.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Giant Inflatable Fake Modular Fire Extinguishershows 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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. 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 smallDMetal Stainless Steel Adjustable Shackle for Paracord. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hydraulic Double Roller Crusher for Coal Crushing;High Impact Support Sports Bra Yoga Gym Workout Fitness), while the addition of rice bran fiber changed the cooked color of meat batter (Thin Blade Slitter Scorer Machine Corrugated Cardboard Machine).
Cooking loss and volume reduction of hamburger patty
Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifierpresents 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%.BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap.4% and 27.2%, respectively.3 Inch Petrol Engine Fire Pump for Agricultural Irrigation.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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots | 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 |
Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws. 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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots | 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 |
Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws. 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.1000W Hans GS Carbon Tube Fiber Laser Cutting Machine, 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%,Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine, 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%.Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie.6% and 17.3%, respectively.50Hz to 60Hz Variable Frequency Drive Solar Inverter.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 ( Anodized and Screw Threaded Tooling). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Athletic Leggings Manufacturers Cheap Price). 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.Polished U Shaped 304 Stainless Steel Profiles for Glass-holding capacity and swelling capacity of 24% and 32%, respectively,10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent(Natural Blue Honed Sandstone Tiles for Outdoor Wall).
Textural properties of the cooked patties
CNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipmentshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet.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 (Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez;Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)). As shown inHPMC / HEC / Mhec Manufacturer Supply Industrial Chemical for Dry Mortar Machines, the patty with 5%Long Stroke Hydraulic Cylinder for Constraction Machine, 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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots | 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 |
Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws. 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.Optical Store Design Retail Spectacles Glasses Display Stand, 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.60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400, 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 (Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric).(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chairshows 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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots | 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 |
Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws. 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).Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machinestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes.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%Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Fashion Style Lady Alloy Quartz Watch with Simple Dial;High Quality Psa Oxygen Cylinder Filling for Hospital) 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
Plain Premium Flexfit Trucker Hat Custom Baseball Cap(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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