100B-2 |
Effects of packaging material on the appearance and texture of a soy cookie product during microwave heating |
Y. M. Lo and B. FERMIN. Nutrition and Food Science/Food Bioprocess Engineering Lab, University of Maryland, 3304 Marie Mount Hall, College Park, MD 20742 General recognition about the nutrition and health benefits provided by soybeans and soybean-derived products has increased dramatically in recent years. Nevertheless, the characteristic grainy flavor and aftertaste of such products have limited their acceptability to American consumers. Our research group is currently developing a microwave soy cookie product. However, the appearance and texture of the cookie product remained pale and flaky, respectively, without any packaging material. We hypothesize that, by employing an adequate packaging material, the appearance and texture of the cookies could be significantly enhanced. Our objective was to evaluate the effects of various packaging materials on the appearance and texture of the soy cookie product during microwave heating. Both regular and low-fat formulas were produced using three types of packaging films differing in electronic conductivity and moisture permeability. The films evaluated include an elemental-metal incorporated receptacle (EMIR), polytetrafluoroethylene (PTFE), and expanded PTFE (EPTFE). The texture and browning were measured using a texture analyzer and a colorimeter, respectively. Cookie height and diameter were also measured for comparison. All three materials generated browning on the surface of the cookies. However, only EPTFE was capable of creating an even surface appearance with satisfactory texture in terms of moistness and wholesomeness. The diameter of the cookies was found to be EMIR > PTFE > EPTFE. Results also showed that the use of PTFE produced the softest products. Although the high electronic conductivity of EMIR showed the strongest browning power, it failed to regulate the moisture, resulting in a dry, crumbly, and uneven product with burned spots. Therefore, the water-permeable EPTFE is the ideal material to enhance the appearance and texture of the soy cookies during microwave heating. The product can be expected to open new revenue for soy flour and, subsequently, to make soy products more appealing to American consumers.
Session 100B, Food Packaging
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