Sensory Evaluation of Microwave-Circulation Water Combination (MCWC) Treated Macaroni and Cheese
Research by: Dongsheng Guan, Tina Plotka, Stephanie Clark, Juming Tang,
Frank Younce, Ming Hwei Lau
Departments of Biological Systems Engineering and Food Science and Human Nutrition, Washington State University, Pullman, WA
ABSTRACT
A 915 MHz Microwave-Circulation Water Combination (MCWC) heating system was used to heat-treat macaroni and cheese entrées. The MCWC heating system provided desired heat treatment within 1/4 of the time required for conventional retort. Descriptive analysis was used to identify the quality attributes most significantly affected by MCWC processing. Formulation changes, such as noodle type and amount of sauce present, affected the overall quality of MCWC treated macaroni and cheese. Durum semolina noodles were found to be superior to box-type noodles (a blend of durum and common wheat) in applications involving severe heat treatment. A consumer panel rated microwave-treated macaroni and cheese as acceptable when compared to freshly cooked controls.
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