Effect of Cooking Conditions on Softening of Potatoes in Microwave Cooking
1986 Volume 37 Issue 11 Pages 955-960
Details
1986 Volume 37 Issue 11 Pages 955-960
The purpose of this study is to determine how cooking condition affects textural changes of food during microwave cooking.
“Danshaku” potatoes were used as a material. Sample of 25-300 g in weight, and of cube of 1-4 cm in side, and shallow and deep baking pans were used. The potatoes were put into the baking pan covered by a polyethylene wrapping, and cooked in a microwave oven with the 500 W output. Doneness of the potatoes was evaluated by the sensory test and by Texturometer. The results obtained were as follows :
1) The hardness of the potatoes decreased rapidly, and re-hardened after they reached the specific hardness value.
2) A linear relation was obtained between the sample weight and the optimum cooking time when the sample weight was 100 g or more. The potatoes re-hardened without reaching the proper hardness when the sample weight was less than 50 g.
3) The 2 cm cube sample was cooked with the least cooking time.
4) The optimum cooking time was affected by the variety of the pan also. A heavy deep baking pan took more time than a light shallow pan regardless of the sample weight.
