Graduate Thesis Or Dissertation

 

Textural changes in broccoli and carrots cooked by microwave energy Public Deposited

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  • Carrots cooked by microwaves were judged less tender in both the core and external flesh area than those cooked by conventional boiling. Broccoli cooked by microwaves was less tender in the external layer but softer in the central flesh than that cooked conventionally. Cooking methods made essentially no difference in the concentration of water-insoluble pectic substances. The predominant factor responsible for the textural differences in vegetables cooked by microwaves seemed to be dehydration as evidenced by 1) a twofold water loss during cooking as compared to conventional method, 2) a significantly more shrunken contour of the vegetable piece, and 3) increased collapse of cells and extensive radial fissures in the paren-chymatous tissues.
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