Response of two age groups to muffins baked by microwave and conventional ovens
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"Microwave ovens are increasing in popularity because of speed and energy savings in cooking foods. The appearance of many products cooked by microwaves differs from that of conventionally baked products. Because microwaves cause very rapid cooking, there is insufficient time for production of an attractive brown surface especially with small loads of food (Baldwin, 1983). A limited amount of research has been devoted to developing formulas for mixtures that can be brushed on the surface or incorporated into the food to impart a brown color. In 1955, Copson et al. found satisfactory results using a mixture of xylose, glycine and sodium carbonate on pork chops and a mixture of NaCl, nonfat milk solids, glucose, glycine, bisodium carbonate, egg white and paprika on chicken cooked by microwaves. However, research performed in this department on browning of microwave cooked meats showed that a formula including xylose, glycine and sodium carbonate was the least successful of four treatments for browning pork chops and chicken breasts, and brown gravy mix combined with water was the most successful (Baldwin and Brandon, 1973). Recently, commercial products for browning have become available to consumers. These products can be shaken on surfaces of meat to produce a brown appearance. An inspection of the ingredients included in these products reveals that they are high in sodium chloride. This would be particularly undesirable for use by individuals attempting to limit their salt intake. Only one study was found that was concerned with creating a brown surface on breads, cakes or other pastries cooked by microwaves. Copson et al. (1955) incorporated a mixture of glycine, glucose and sodium carbonate with the other ingredients for pie crust and achieved a brown crust. According to a trained taste panel, this treatment enhanced the flavor of the crust as well as the color. Also, there has been little attention directed toward the nutritional implications of the lack of brown color on products baked by microwaves or of the contribution that ingredients added primarily to improve color, might make to nutritive value. From a nutritional standpoint, the microwave oven would seem to be a plus for baked products. Lysine, the limiting amino acid in grain products, is partially destroyed during the browning reaction in the crust that normally takes place in bread baking. Also, thiamine, one of the B-vitamins, is heat labile. Since the microwave oven causes rapid cooking and very little browning it can be hypothesized that breads cooked by microwaves are more nutritious than those baked conventionally. This would apply only to small loads which cook quickly. When quantities are such that cooking beyond 15 min is required, the usual browning occurs (Baldwin, 1983). Because microwave ovens are simple to operate, convenient for small loads and quick-cooking, this appliance is suitable for elderly individuals. Since bread products are a staple in the diet of most older Americans (Pudelkewicz et al. 1963) it seems timely to originate acceptable microwave baked products that are nutritious and attractive in appearance. Most people over age 65 live alone or with one other person and, therefore, are faced with the dilemma of leftovers. Products baked conventionally, frozen and then reheated by microwaves would be compatable with the food needs of these individuals. Since bread products baked by microwaves lack the appealing brown color of those baked conventionally and since the browning process is known to be destructive to lysine and long heating to thiamine, this study was designed with the following objectives. To prepare muffins by microwave baking that are as appealing in appearance and comparable in flavor, and moistness to those baked by a conventional method. To compare the affective response of two age groups, over 65 years of age and college-age, to the products. To determine the energy requirements for cooking muffins in a microwave oven and in a conventional electric oven. To determine if selected cooking methods and surface treatments improved appearance and increased lysine and thiamine contents of the products. To determine if conventionally baked muffins, stored at -23°C, and reheated in the microwave oven could be differentiated from freshly prepared muffins. Muffins were chosen for this study because of their suitability for both microwave and conventional baking. A basic muffin can be easily varied by addition of toppings prior to baking. Addition of toppings provides a means of altering the appearance/ adding flavor and increasing the nutritive value."--Introduction.
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