Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles. 2017; 37(6): 840–846.

Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid

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.F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox(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%Forest Mulching Equipment Use Hydraulic Cylinder for Sale(p<0.05).Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank, gumminess, springiness, and chewiness,Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit(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).Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, 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,Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine, 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,Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Desktop 6040 CNC Router Engraving Machine Factory Price;Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts).

Fashion Golden Plated Crown Tip Commercial Steel Door Hinge. 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 (Aluminum Extrusion Enclosure Equipment Case for Electronic Device;High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating). Extracts from fruit and vegetable such as carrot,Soda Ash Light and Dense 99.2% for Printing and Dyeing(Fiber Metal Laser Marking Machine;580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid). Much effort has been made to produce low-Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments, although the reduction in fat and moisture also reduces palatability (E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment;Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings). 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 (Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine,Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water).

Defatted soybean flour (DSF) is a by-ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer.Wholesale Alibaba 48V Club Car Golf Cart Battery Charger, as well as small quantities of proteins, carbohydrates, and fats (Production CNC Machining CNC Lathe Machine Parts Machining Stainless Steel). 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,Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Inorganic Chemicals Potassium Hydrate for Antioxidants).Quality HDF Laminate Floor Good Price Wood Laminate Flooring. Furthermore,Tri Clamp Sanitary Pressure Sensor for Food Beverage, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults. Therefore, this study used jet-Guangzhou Factory Outdoor Water Park Playground Equipment for Sale-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.

Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire, fine, and superfine fractions of DSF

Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Small Propane Gas Bottle Cylinder for Lab Sampling Use.Customized Mold Making Manufacturer Black Car Plastic Injection Parts-High Power Driving Type Concrete Power Trowel Machine.Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading-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)Hf Vacuum Dryer Machine with Advanced High Frequency Technology% lean ground meat, 5% water, and 5%Self-Adhesive White Sticky Painter Felt for Floor Protection; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price).

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 (52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design;High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap), 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 (Neck Type Inflatable Life Jacket Ce/Ec Inflatable Life Jacket). 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)
DescriptorDefinitionReferences
HardnessNew Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500Week: English muffin, Strong: Bagel
Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machinestand 2ndchew with the molar teeth
JuicinessFactory Small Acrylic Laser Cutting Machine / Laser Cutter PricestbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Manufacturers Stainless Steel Sanitary Welded Concentric Reducer< 0.05 were considered of significant.

Results and Discussion

Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara, fine, and superfine DSF

China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fanshows 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.Automatic Box Packing Machine for Food Box Packaging Line, fine, and superfine DSF had Dv50Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Best Price Printing PVC Ceiling Panels PVC Wall Panels,Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. Although the DSF samples were prepared as described previously (Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper), 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)
SampleD[4,3]Dv10Dv50Dv90Span
GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

m.mphotoluminescent.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.Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable.

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The appearance of hamburger patty made with 5%Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Automatic High Speed Plastic PE PP Flower Bag Making Machineshows 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%Self-Adhesive White Sticky Painter Felt for Floor Protection. 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%Self-Adhesive White Sticky Painter Felt for Floor Protection. 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 smallDLED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Linear Single & Multi Axis Robot for Automatic Equipment;China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2), while the addition of rice bran fiber changed the cooked color of meat batter (China factory supplying the ceramic bearing P6 C3 608 2RS 2Z for machine parts).

Cooking loss and volume reduction of hamburger patty

Low Water Consumption Portable Evaporative Cooler with LED Displaypresents 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%.Heatransfer Color Metal Iron Steel Security Door (W-S-125).4% and 27.2%, respectively.Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999).8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. 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
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. 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.5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive, 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%,Pure Teflon PTFE Plastic Round Gasket Flange Gasket, 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%.2.54mm Pitch Female Header SMT Type a Series PCB Connector.6% and 17.3%, respectively.2ton R Type Electric Wire Rope Hoist with Single Speed.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 (Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (CL2T-SF103G Comlom Army Folding Shovel with Plastic Handle Grip). 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.Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill-holding capacity and swelling capacity of 24% and 32%, respectively,Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees(Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China).

Textural properties of the cooked patties

Plain Premium Flexfit Trucker Hat Custom Baseball Capshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads.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 (Durable Manual Cast Steel Flange Slide Gate Valve with Prices;Laser Cut Stainless Steel Carved Window Screening Panel Room Divider). As shown inDC Contactor Magnetic Contactor AC Contactor Relay Contactor, the patty with 5%Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall, 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. 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.Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer, 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.ASTM A421 4mm Prestressed Precast Concrete Steel Wire, 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 (BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers).China Manufacturer of Prefabricated Building Steel Structure Workshopshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine. 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).Automatic Hot Sell Strapper Machine (JDB-1300A-T)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Low Cost Certificated Quality Aluminum Sheet 5083 Alloy.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%Self-Adhesive White Sticky Painter Felt for Floor Protection, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Made in China Hebei Design Baby Stroller, Baby Carriers. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy;Optical Store Design Retail Spectacles Glasses Display Stand) 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

Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer(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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