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Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
Korean J. Food Sci. An. 2017;37:840-846
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Hyun-Woo Cho, Young-Min Jung, Joong-Hyuck Auh*, and Dong-Un Lee*

Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea
Correspondence to: Dong-Un Lee
Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Korea
Tel: +82-31-670-3034 Fax: +82-31-675-4835 E-mail: dong-un.lee@cau.ac.kr
Joong-Hyuck Auh
Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Korea
Tel: +82-31-670-3079 Fax: +82-31-675-4835 E-mail: jhauh@cau.ac.kr
Received October 16, 2017; Revised October 29, 2017; Accepted October 29, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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. Coarse (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% superfine DSF showed the lowest cooking loss among the treatment groups (P<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (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). Although the overall acceptability of the patties made with coarse and fine DSF was poor, 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, superfine powder, hamburger patty


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