COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY CHARACTERISTICS OF PASTA

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MIR MOUSAVI M.; AZIZI M.H.; GHANATI K.; AMIRI Z.; VOSOUGHKIA M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:8 | Issue:33 Page(s): 112-120

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Title

COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY CHARACTERISTICS OF PASTA

Author(s)

Keywords

SPAGHETTIQ2

COOKINGQ3

NICROWAVEQ2

SEMI-AUTOMATICQ3

AUTOMATICQ3

Abstract

SPAGHETTI is a good substitute for rice especially in Asian countries diet because it is cheaper than rice. SPAGHETTI’s traditional COOKING is time consuming. Nowadays microwave COOKING has been spread. In this study we aimed to assess traditional and microwave COOKING effect on chemical and organoleptic characteristics of SPAGHETTI. Samples were randomly selected from AUTOMATIC and AUTOMATIC/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank"> SEMI-AUTOMATIC factories. Their physico-chemical characteristics were determined based on national standard (no. 213) after traditional COOKING. The same samples were cooked by microwave in 5 and 8 minutes and then were assessed by trained sensory analysis panel. Statistical analysis was done and frequency, mean, median, standard deviation and diagrams were determined. The Mann-Whitney and three-way ANOVA tests were used to analysis the effect of production type and COOKING time on SPAGHETTI characteristics. There was no significant difference in chemical characteristics such as pH, ash and protein content between AUTOMATIC and AUTOMATIC/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank"> SEMI-AUTOMATIC produced SPAGHETTIs. AUTOMATIC produced SPAGHETTIs had more acceptance considering their humidity, sensory evaluation scores and physical characteristics. The type of Production and COOKING time significantly affects sensory evaluation scores but any effectiveness of COOKING method (traditional or microwave) was seen on sensory evaluation scores. Production type and COOKING type were significantly related. Cooing method had significant effect on sensory evaluation scores of AUTOMATICally produced SPAGHETTIs. COOKING number was increased along with COOKING time. Production type and COOKING method had no effect on COOKING number. Tukey test showed that mean COOKING loss was higher in SPAGHETTIs cooked for 8 minutes.It was concluded that COOKING time reduction, better color and lesser COOKING loss is caused by microwave COOKING in water. Microwave COOKING has no effect on sensory evaluation scores, thus it can be a good substitute for traditional COOKING methods.

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APA: Copy

MIR MOUSAVI, M., AZIZI, M.H., GHANATI, K., AMIRI, Z., & VOSOUGHKIA, M.. (2012). COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY CHARACTERISTICS OF PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(33), 112-120. SID. https://sid.ir/paper/72002/en

Vancouver: Copy

MIR MOUSAVI M., AZIZI M.H., GHANATI K., AMIRI Z., VOSOUGHKIA M.. COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY CHARACTERISTICS OF PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;8(33):112-120. Available from: https://sid.ir/paper/72002/en

IEEE: Copy

M. MIR MOUSAVI, M.H. AZIZI, K. GHANATI, Z. AMIRI, and M. VOSOUGHKIA, “COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY CHARACTERISTICS OF PASTA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 33, pp. 112–120, 2012, [Online]. Available: https://sid.ir/paper/72002/en

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