Table 6. Quantitative descriptive analysis (QDA) of cooked hamburger patty

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% coarse DSF 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