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Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter
Author(s) -
ALOBAIDY H. M.,
KHAN M. A.,
KLEIN B. P.
Publication year - 1984
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.1365-2621.1984.tb12824.x
Subject(s) - cafeteria , food science , flavor , taste , mouthfeel , sensory system , sensory analysis , texture (cosmology) , mathematics , chemistry , biology , medicine , computer science , artificial intelligence , raw material , organic chemistry , pathology , neuroscience , image (mathematics)
Sensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam‐table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot‐held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.