The study was aimed to investigate the effects of different microwave heating times (1, 2, and 3 min at output microwave of 800 W) in comparison with the traditional heating (3 min, 110oC) on some physico-chemical properties and sensory evaluation. The consumer survey for the final product use was also conducted to determine whether there is a significant difference in general liking of the product with gender. The results indicated that the product with the shorter microwave heating time contained higher protein and reducing sugar compared to traditional heating. |
