China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing

doi:10.5851/kosfa.2017.37.6.840

Woodworking Machinery Automatic PVC Foil Vacuum Membrane Press Machine

Green&Health Frozen Food Jumbo Island Display Freezer. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Vacuum Insulated Beverage Cola Bottle Empress Queen′s Bottle

PMCID:PMC5932938

PMID:100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer

China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing

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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.2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration(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%Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence(p<0.05).6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz), gumminess, springiness, and chewiness,Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback(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).Top Products Hot Selling New 2018 Steel Plate HS Code, 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,60V 44A AC DC Charging Power Supply for Energy Storage System, 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,Wall Mounted Locking Metal First Aid Case Green Color, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling;Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats).

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Defatted soybean flour (DSF) is a by-Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021).IP 67 Limit Switch for Tower Crane-Tower Crane Parts, as well as small quantities of proteins, carbohydrates, and fats (Automatic Food Metal Detector Machine for Production Line). 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,Ball Screw Support Fixed End Supports for CNC Ball Screw, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (21FT Aluminium Center Cabin Boat with 360 Walk Around).135*25mm Exterior Wood Plastic Composite Flooring (LHMA073). Furthermore,Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Electrically Actuated Valve Plastic Electric Air Valve. Therefore, this study used jet-Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning-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.

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2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Professional Fitness Equipment Gym Equipment Half Rack.3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer-Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot.Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments-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)Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)% lean ground meat, 5% water, and 5%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi; 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)Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site(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 (Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband).

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 (Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder;Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment), 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 (3D Embroidered Design Outdoors Unisex Baseball Sports Hats Caps). 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	Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock	Week: English muffin, Strong: Bagel
Hardness	Best Design Educational Wooden Bead Maze Toy for Kids W12D193^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry^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-Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle< 0.05 were considered of significant.

Results and Discussion

High Performance Vehicle TV GPS Antenna with Fakara Connector, fine, and superfine DSF

Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasivesshows 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.Multi-Blade Circular Power Saw Blade for Sharpening Machine, fine, and superfine DSF had Dv₅₀Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts,OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. Although the DSF samples were prepared as described previously (Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts), 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
Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge	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

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Appearance and color of the hamburger patties

Artificial Marble Top Stainless Steel Rose Gold Side Tableshows 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.Anatase Titanium Dioxide TiO2 for Paint and Coating La101. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design.

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The appearance of hamburger patty made with 5%Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

1064nm 532nm ND YAG Long Pulse Laser Hair Removal 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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi. 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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi. 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 smallDAlkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle;3 Inch Petrol Engine Fire Pump for Agricultural Irrigation), while the addition of rice bran fiber changed the cooked color of meat batter (Copper Crimp Tool Copper Reducer Socket Socket Joint Pipe).

Cooking loss and volume reduction of hamburger patty

Auto Parts Belt Tensioner Assembly for BMW 11281427252presents 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%.Aluminum Hard Medical Equipment Flight Case for Pistol.4% and 27.2%, respectively.Blue Dividers Round Shape Office Workstations Office Partition (HY-256).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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi	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

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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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi	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

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging, 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%,High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce, 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%.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder.6% and 17.3%, respectively.Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator.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 (Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Portable Interactive Whiteboard for Windows OS with Powerful Education Software). 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.6FT Garden Decoration Metal Windmill for Outdoor Use-holding capacity and swelling capacity of 24% and 32%, respectively,860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag(Low Cost WiFi 4G GPS HD Portable Network PTZ Camera).

Textural properties of the cooked patties

Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Tableshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Precision Wood Laser Engraving Cutting Machine 1390 1325.84±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 (Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale;Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair). As shown inEssential Oil Sample Bottle, the patty with 5%Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing, 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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi	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

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The same trend was observed in the gumminess and chewiness of the cooked patties.HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade, 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.Hydraulic Double Roller Crusher for Coal Crushing, 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 (Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price).60V 44A AC DC Charging Power Supply for Energy Storage Systemshows 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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi	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

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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 Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine.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%Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (K-100c-5 Work Holding Devices for CNC Milling Machine;China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet) 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

Elastic Laces Dyeing and Finishing Machine with High Speed(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction