INFLUENCE OF MICROWAVE HEATING AND STEAMING ON SENSORY AND MOISTURE CONTENT OF MOO-SHU SHELLS

摘要

Moo-Shu shells (oriental-style flour tortilla) prepared by 2 cooking methods (steaming and microwave heating) were served to 42 taste panelists for sensory evaluation. A Paired preference test was used for evaluation. No significant differences were perceived in appearance, texture, moistness, and overall evaluation of the product between two samples at 95% significance level. The moisture contents determined by an oven drying method were 34% and 36% for steamed and microwaved samples, respectively. Two samples were showing equally satisfying sensory characteristics; while preparation time for microwave heating was much less than that for steaming. Thus microwave cooking provided an equal quality of food as prepared by the traditional method in less preparation time.