Texture of Broccoli and Carrots Cooked by Microwave Energy

Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

“…33 Very few ®ssures and cracks developed during microwave heating in the present experiment. During prolonged cooking of carrots by microwaves 22 it was likewise found that the inner core of xylem parenchyma tissue was tougher after microwave cooking than after water cooking. They also found that microwave cooking resulted in collapse and folding of the cell walls observed in the light microscope.…”

“…Thus, it seems that microwave heating causes some dehydration to the tissue, and also that the rapid removal of water may increase the mechanical strength of the tissue possibly by increasing the crystallinity of cellulose and hemicellulose in the cell wall. 22,34 The tendency towards increased ®rmness after microwave blanching compared to blanching in water and steam is believed to be re¯ected by differences in the cell structure. The many large ®ssures which developed after blanching in water and steam seem to give a less ®rm product.…”

The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

“…Have reported a higher loss of moisture during microwave cooking than conventional cooking. Schrumpf & Charley (1975) reported that although sufficient amounts of water to cover carrots were used in microwave cooking, it still resulted in double the weight loss when compared with conventional cooking. However, studies by Mabesa & Baldwin (1979) and by Eheart & Gott (1964) showed that, when the same amounts of water were added as are used in conventional cooking, microwave cooking also results in products with moisture contents similar to conventionally cooked vegetables.…”

Nutritional Composition and Sensory Profile of Microwave and Conventionally Cooked Vegetables

“…Moisture loss in these methods is due to the higher surface temperatures attained during cooking (Cross and Fung 1981). Schrumpf and Charley (1975) reported greater loss in microwave cooked carrots and broccoli compared to boiling. Although many studies reported greater moisture loss in microwave cooking, it greatly depends on the cooking conditions including whether the vegetable was prepared with or without water, covered or uncovered, and also on the power levels used as observed during the process of standardization.…”