抄録
Physicochemical properties, digestibility and microstructure of glutinous rice-cakes cooked by microwave irradiation were compared with those by the oven to investigate the effect of microwave cooking on the texture of foods.
1) The cohesiveness, the elastisity and the elongation of glutinous rice-cakes by microwave cooking were higher, but the hardness and tensile strength were lower than those by oven toaster. The timedependent changes in properties of the texture parameters showed two phase curves which were composed of fast change for 10 min just after cooking and the subsequently gradual change from 10 min. after cooking.
2) Glutinous rice-cakes cooked by the microwave was less preferable than that by the oven in sensory test.
3) The digestibilities of glutinous rice-cakes just and 3.5 hrs. after microwave cooking were higher than those by oven cooking.
4) Optical-micrograph revealed that starch granules inside glutinous rice-cakes after microwave cooking were destructed more severely than those after oven cooking, but no difference was observed on the surface or edge of glutinous rice-cakes between two cookings.
