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Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens
Author(s) -
CREMER MARION L.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05035.x
Subject(s) - chewiness , food science , microwave oven , control sample , microwave , chemistry , convection , thermodynamics , physics , quantum mechanics
Sensory quality of spaghetti was determined for a freshly prepared sample and after heating in institutional microwave and convection ovens following holding 1 hr chilled; 24 hr chilled; 24 hr frozen; 24 hr frozen, 24 hr chilled. Differences attributable to holding treatment occurred in moistness; in clumping, firmness and chewiness of pasta; and in overall ratings. Samples held 1 or 24 hr chilled had better scores than those held 24 hr frozen or 24 hr frozen, 24 hr chilled. Spaghetti heated in the microwave compared to the convection oven had greater fat separation, clumping, greasiness, firmness, and chewiness.