Sensory evaluation of microwave treated macaroni and cheese
2002
Guan, Dongsheng | PLOTKA, VIRGINIA C. F. | Clark, Stephanie | Tang, Juming
A pilot‐scale 915 MHz Microwave‐Circulation Water Combination (MCWC) sterilization system was used to treat macaroni and cheese entrees prepared according to recipes selected to minimize treatment effects on sensory quality. Modifications to the traditional commercial boxed macaroni and cheese recipe included the selection of a noodle better suited for applications requiring prolonged heat treatments and the addition of twice the amount of cheese sauce to optimize heating uniformity. The MCWC system provided desired sterility (with a F₀ value of 7 min) within one fourth of the time required by conventional retort methods to produce shelf‐stable products. Descriptive analysis was used to identify the quality attributes most significantly affected by MCWC processing. Formulation changes, such as noodle type and amount of cheese sauce present, affected the overall quality of MCWC treated macaroni and cheese entrees. Durum semolina noodles were superior to box‐type noodles (a blend of durum and common wheat) in applications involving heat treatment. A consumer panel rated microwave treated macaroni and cheese as being acceptable when compared to freshly cooked controls.
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