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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Effect of microwave and traditional cooking on the quality of food products
Para Dholakia and Savitri Gupta
University of Delhi, India
Microwave cooking has emerged as a popular cooking method in past few years. Data on nutritive value along with the sensory
characteristics of food cooked in microwave ovens in relation to traditional methods is insufficient. A study was planned
to compare the nutrient composition and sensory characteristics of foods cooked by microwave cooking and traditional cooking.
Fifteen dishes were selected from different food groups based on a survey done on a small population (N=200). The dishes were
prepared by both traditional as well as microwave cooking and analyzed for sensory characteristics and proximate composition using
standard procedures. There was no significant (p<0.05) difference in fat content and ash content. Nine dishes showed significantly
higher retention of vitamin C in microwave cooked foods as compared to traditionally cooked food. Mineral content remained same
in both the methods. Thus both the techniques showed similar effects on nutritive value except Vitamin C. Sensory attributes like
appearance(browning of crust), texture and flavor were better in traditionally baked, roasted and boiled foods than in microwave
cooked ones, however, color of greens did not differ significantly between the two methods. This preliminary study helped to draw
the conclusion that both the techniques didn’t differ in affecting the nutritive value except vitamin C whereas, sensory characteristics
were obtained better with traditional cooking. The study can be extended further to compare the effect of microwave and traditional
cooking on vitamin B complex group, fat soluble vitamins, biological value and protein efficiency ratio.
Biography
Para Dholakia is an Assistant Professor in Food Technology for past 13 years. She has done MSc in Food and Nutrition after graduation in Food Technology and
currently pursuing PhD from University of Delhi. She has guided MSc dissertations and worked as Nutrition Advisor with industry. She is currently working on a
project on development of mobile application to track nutritional intake of people. She has attended various national and international conferences and published
papers. She has been the secretary of Association of Food Scientists and Technologists of India, Delhi.
Para Dholakia et al., J Food Process Technol 2016, 7:12 (Suppl)