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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 M. L.

Type of article: Article

Summary

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. 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.

Details

  • Original title: SENSORY QUALITY OF SPAGHETTI WITH MEAT SAUCE AFTER VARYING HOLDING TREATMENTS AND HEATING IN INSTITUTIONAL MICROWAVE AND CONVECTION OVENS.
  • Record ID : 1984-1959
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1579-1582; 3 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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