Effect of Temperature and Heating Time on the Detection of Off‐flavor in Avocado Paste

García, Ricardo; Andrade, J. L. F.; Rolz, C.

doi:10.1111/j.1365-2621.1975.tb03771.x

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Advances In Induction and Microwave Heating Of Mineral And O1

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1986

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“…The significant increase of L * value could be associated with some thermal decomposition and modification of grain components which was correlated with the increase of the grain temperature from 64 to 98 o C. The temperature at which damage of wheat starch begins is suggested between 53-64 o C (Cornell & Hoveling, 1998). Burnt-like flavour is usually observed in overheated food (Garcia et al, 1975;Baldwin et al, 1991). Appearance and sensoric properties of the microwave treated plain starch and blended with some compounds pointed to the reactions occurring after treatment (Sikora et al, 1997).…”

Section: Advances In Induction and Microwave Heating Of Mineral And Omentioning

confidence: 99%