The effect of cookware on iron content and sensory evaluation of food

Date

1997-12

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

This study consists of two parts. The purpose of the study part I was to determine the effect of cooking food in stainless steel utensils on its iron content. Specific objectives were to: (1) determine iron content of raw food, (2) determine iron content of food cooked in a glass utensil, (3) determine iron content of food cooked in a stainless steel utensil, (4) compare iron content of food cooked in a glass utensil with iron content of food cooked in a stainless steel utensil, and (5) investigate relationships between increase in iron content of food due to cooking in stainless steel utensils and characteristics of raw food and cooking time.

The study part II was to determine whether cooking food in iron utensils affects its sensory quality. It consisted of a consumer study using a large number of untrained consumers and a trained sensory panel study which involved selecting and training panelists. The consumer study would provide information about consumers' acceptance (liking) and preference of food cooked in iron versus cooked in glass utensils, while the trained sensory panel study would provide information about sensory attributes of food cooked in iron versus cooked in glass utensils.

Description

Keywords

Cookware, Food

Citation