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. / Graduation date: 1974
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26953 |
| Date | 15 March 1974 |
| Creators | Schrumpf, Elaine |
| Contributors | Charley, Helen G. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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