Abstract
We investigated the effects of heating with a steam convection oven on the texture, taste and extent of diffusion of sodium ion (Na+) and glucose in five types of foodstuff (pumpkin, potato, konjac, heated egg white, and kamaboko).
The experiment was conducted using a combi steam mode (steam 100% and 160°C) for three different heating times (5, 10, and 20 minutes) to heat each sample in a solution of 3% NaCl and 10% glucose. We carried out sensory evaluation and measurement of weight, color tone, texture, and the concentrations of both Na+ and glucose.
(1) Texture analysis showed that the initial softening stopped after heating the pumpkin sample for 20 minutes and the potato sample for 10 minutes.
(2) The Na+concentration in each sample was similar in each type of food after 20 minutes of heating despite different initial concentrations. The glucose concentration differed for each of the five types of food; however, the extent of diffusion was almost the same for each sample after 10 minutes of heating.
(3) Sensory evaluation showed that the konjac sample was preferable to that of other samples after 10 minutes of heating.
