Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens

摘要

ABSTRACTSensory 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.