Effects of holding time and temperature on sensory quality and thiamin content of spaghetti with meat sauce using food service and household preparation methods
1985
Jacobi, G.M. | Setser, C.
Extract: Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti with meat sauce were investigated. Two quantities, procedures, and holding temperatures were used to prepare and hold spaghetti and meat sauce for 0, 45, 75, and 105 minutes. Results from sensory analysis indicated that 185 degrees F produced less firm, more clumped spaghetti than 165 degrees F. Freshly prepared spaghetti with meat sauce was significantly firmer and more moist in appearance and mouthfeel than the spaghetti held 45, 75, or 105 minutes. Spaghetti with sauce held 105 minutes exhibited greater clumping than freshly prepared spaghetti that was held for 75 minutes. Temperature influenced thiamin retention and instrumentally measured firmness. Spaghetti with meat sauce held at 165 degrees F was firmer and had more thiamin according to the means (micro g/g) than the 185 degrees F-held spaghetti with sauce. Thiamin retention on a dry weight basis was significantly higher using the food service quantities and methods than the household quantities and methods. Firmness was found to decrease with length of holding time.(author)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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