Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

REFERENCES

• Jones , P.L. 1987 . Dielectric Heating in Food Processing . Food Technol. Int. Eur. , 57 : 59 – 60 .
   Google Scholar
• Bernussi , A.L.M. , Chang , Y.K. and Martinez-Bustos , F. 1998 . Effects of Production by Microwave Heating after Conventional Baking on Moisture Gradient and Product Quality of Biscuits (Cookies). . Cereal Chem. , 75 ( 5 ) : 606 – 611 .
   Web of Science ®Google Scholar
• Ramezanzadeh , F.M. , Rao , R.M. , Prinyawiwatkul , W. , Marshall , W.E. and Windhauser , M. 2000 . Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran . J. Agric. Food Chem. , 48 : 464 – 467 .
   PubMed Web of Science ®Google Scholar
• Giese , J. 1992 . Advances in Microwave Food Processing . Food Technol. , 46 : 118 – 123 .
   Web of Science ®Google Scholar
• Campaña , L.E. , Sempé , M.E. and Filgueira , R.R. 1993 . Physical, Chemical, and Baking Properties of Wheat Dried with Microwave Energy . Cereal Chem. , 70 ( 6 ) : 760 – 762 .
   Web of Science ®Google Scholar
• Willyard , M.R. 1998 . Conventional Browning and Microwave Baking of Yeast Raised Dough . Cereal Foods World , 43 ( 3 ) : 131 – 138 .
   Web of Science ®Google Scholar
• Ozmutlu , O. , Sumnu , G. and Sahin , S. 2001 . Effects of Different Formulations on the Quality of Microwave Baked Breads . Eur. Food Res. Technol. , 213 : 38 – 42 .
   Web of Science ®Google Scholar
• Bell , D.A. and Steinke , L.W. 1991 . Evaluating Structure and Texture Effects of Metylcellulose Gums in Microwave Baked Cakes . Cereal Foods World , 36 : 941 – 944 .
   Web of Science ®Google Scholar
• Li , A and Walker , C.E. 1996 . Cake baking in conventional, impingement and hybrid ovens . J Food Sci , 61 ( 1 ) : 188 – 191 .
   Web of Science ®Google Scholar
• Grau , H. , Wehrle , K. and Arendt , E.K. 1999 . Evaluation of a Two-Step Baking Procedure for Convenience Sponge Cakes . Cereal Chem. , 76 ( 2 ) : 303 – 307 .
   Web of Science ®Google Scholar
• Sumnu , G. , Ndife , M.K. and Bayindirli , L. 2000 . Optimization of Microwave Baking of Model Layer Cakes . Eur. Food Res. Technol. , 211 : 169 – 174 .
   Web of Science ®Google Scholar
• Daglioglu , O. , Tasan , M. and Tuncel , B. 2000 . Effects of Microwave and Conventional Baking on the Oxidative Stability and Fatty Acid Composition of Puff Pastry . J. Am. Oil Chem. Soc. , 77 ( 5 ) : 543 – 545 .
   Web of Science ®Google Scholar
• Pan , B. and Castell-Perez , M.F. 1997 . Textural and Viscoelastic Changes of Canned Biscuit Dough during Microwave and Conventional Baking . J. Food Proc. Eng. , 20 : 383 – 399 .
   Web of Science ®Google Scholar
• Ahmad , S.S. , Morgan , M.T. and Okos , M.R. 2001 . Effects of Microwave on the Drying, Checking and Mechanical Strength of Baked Biscuits . J. Food Eng. , 50 : 63 – 75 .
   Web of Science ®Google Scholar
• Yin , Y. and Walker , C.E. 1995 . A Quality Comparison of Breads Baked by Conventional versus Nonconventional Ovens: A Review . J. Sci. Food Agric. , 67 : 283 – 291 .
   Web of Science ®Google Scholar
• Sumnu , G. 2001 . A Review on Microwave Baking of Foods . Int. J. Food Sci. Technol. , 36 : 117 – 127 .
   Web of Science ®Google Scholar
• Burea , M.P. , Chiriife , J. , Resnik , S.L. and Lozano , R.D. 1987 . Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Sugars . J. Food Sci. , 52 ( 4 ) : 1059 – 1062 .
   Web of Science ®Google Scholar
• Decareau , R.V. 1992 . Microwave Foods: New Product Development , 117 Trumbull, CT : Food Nutrition Press .
   Google Scholar
• Hegenbert , S. 1992 . Microwave Quality: Coming of Age . Food Prod. Design , 17 : 29 – 52 .
   Google Scholar
• Sablani , S.S. , Marcotte , M. , Baik , O.D. and Castaigne , F. 1998 . Modeling of Simultaneous Heat and Water Transport in the Baking Process . Food Sci. Technol.-Leb. , 31 ( 3 ) : 201 – 209 .
   Web of Science ®Google Scholar
• Hart , B.J. , Smith , B.E. and Short , M.H. Microwave Baking Utensil . U.S. Pat. 1983, 4,369,346. Filing 06/20/1979, Issue 01/18/1983 .
   Google Scholar
• Adams , R.M. and Melachouris , N. Browning Composition . U.S. Pat. 1992, 5,118,514. Filing 10/19/1990, Issue 06/02/1992 .
   Google Scholar
• Domingues , D.J. , Atwell , W.A. , Graf , E. and Feather , M.S. Process for Forming a Microwave Browning Composition . U.S. Pat. 1993, 5,223,289. Filing 02/18/1992, Issue 06/29/1993 .
   Google Scholar
• Seiferth , O.E. Food Receptacle for Microwave Cooking . U.S. Pat. 1987, 4,641,005. Filing 01/21/1986, Issue 02/03/1987 .
   Google Scholar
• Babbitt , R.J. Printed Microwave Susceptors and Packaging Containing the Susceptors . U.S. Pat. 1991, 5,038,009. Filing 11/17/1989, Issue 08/06/1991 .
   Google Scholar
• Alexander , G.W. 1993 . Preformed Containers in a Carton and Paperboard Setup Containers for Microwaveable Food Packaging . Tappi J. , 76 ( 1 ) : 164 – 168 .
   Web of Science ®Google Scholar
• Lefeuvre , S.A.E. and Audhuy-Peaudecerf , M.B.M. 1994 . “ Microwavability of Packaged Foods ” . In Food Packaging and Preservation , Edited by: Ed , Mathlouthi, M. 62 – 87 . New York : Blackie Academic and Professional .
   Google Scholar
• Prosise , R.L. , Bunke , P.R. , Pflaumer , P.F. and Milenkevich , J.A. Microwave Susceptors Comprising a Dielectric Silicate Form Substrate Coated with a Microwave Active Coating . U.S. Pat. 1997, 5,698,306. Filing 12/29/1995, Issue 12/16/1997 .
   Google Scholar
• Risch , S. 1993 . Safety Assessment of Microwave Susceptors and Other High Temperature Packaging Materials . Food Addit. Contam. , 10 ( 6 ) : 655 – 661 .
   PubMed Web of Science ®Google Scholar
• Bohrer , T.H. and Brown , R.K. 2001 . “ Packaging Techniques for Microwaveable Foods ” . In Handbook of Microwave Technology for Food Applications , Edited by: Datta , A.K. and Anantheswaran , R.C. 397 – 469 . New York : Marcel Dekker .
   Google Scholar
• Sadek , N.Z. , Ingelin , M.E. , Ebeling , A.C. , LaBarge , E.A. and Roy , K.G. Microwave Package and Support Tray with Features for Uniform Crust Heating . U.S. Pat. 2002, 6,359,272. Filing 11/16/2000, Issue 03/19/2002 .
   Google Scholar
• Zeng , N. , Lai , L.M.C. and Russell , A. Abuse-Tolerant Metallic Packaging Materials for Microwave Cooking . U.S. Pat. 2003, 6,552,315. Filing 03/20/2002, Issue 04/22/2003 .
   Google Scholar
• Zuckerman , H. and Miltz , J. 1992 . Characterization of Thin-Layer Susceptors for Microwave Ovens . J. Food Process. Preserv. , 16 : 193 – 204 .
   Web of Science ®Google Scholar
• Rosenberg , U. and Bogl , W. 1987 . Microwave Thawing, Drying and Baking in the Food Industry . Food Technol. , 41 : 56 – 91 .
   Web of Science ®Google Scholar
• Mudgett , R.E. 1989 . Microwave Food Processing . J. Food Technol. , 43 : 117 – 126 .
   Web of Science ®Google Scholar
• Barringer , S.A. , Davis , E.A. , Gordon , J. , Ayappa , K.G. and Davis , H.T. 1994 . Effect of Sample Size on the Microwave Heating Rate: Oil vs . Water. Am. Inst. Chem. Eng. J. , 40 : 1433 – 1439 .
   Web of Science ®Google Scholar
• Peterson , B.I. , Tong , C.H. , Ho , C.T. and Welt , B.A. 1994 . Effects of Moisture Content on Maillard Browning Kinetics of a Model System during Microwave Heating . J. Agric. Food Chem. , 42 : 1884 – 1887 .
   Web of Science ®Google Scholar
• Datta , A.K. 1990 . Heat and Mass Transfer in the Microwave Processing of Food . Chem. Eng. Prog. , 86 : 47 – 53 .
   Web of Science ®Google Scholar
• Lou , W.C. and Fazzolare , R.D. Shelf-Stable Microwavable Cookie Dough . U.S. Pat. 1990, 4,911,939. Filing 10/21/1988, Issue 03/27/1990 .
   Google Scholar
• Lengerich , B.V. and Warren , C.C. Shelf Stable Cookie Product Containing Heat and Shear Sensitive Additives and Methods of Making . U.S. Pat. 1992, 5,079,012. Filing 03/05/1990, Issue 01/07/1992 .
   Google Scholar
• Aronsson , S. and Wikstrom , K. Susceptor for Heating a Garnished Flat Dough in Microwave Oven . U.S. Pat. 2002, 6,476,368. Filing 03/09/2001, Issue 11/05/2002 .
   Google Scholar
• Mortimer , W.P. Polytetrafluoroethylene Film . U.S. Pat. 1991, 4,985,296. Filing 03/16/1989, Issue 01/15/1991 .
   Google Scholar
• Chang , W.T. , Kau , J.Y. , Tsai , Y.Y. and Cheng-Yang , Y.W. 2001 . Two Pretreatment of Expanded Polytetrafluoroethylene Sheet for the Cross-Section Determination of Grafted Structures by SEM and FTIR Microscopy . Anal. Sci. , 17 : 1161 – 1163 .
   PubMedGoogle Scholar
• Yoshida , A. , Matsumoto , E. , Yamada , H. , Okada , H. and Wakahara , A. 2003 . Microfabrication of High Quality Polytetrafluoroethylene Films by Synchrotron Radiation . Nucl. Instr. Meth. Phys. Res. B , 199 : 370 – 374 .
   Web of Science ®Google Scholar
• Zuckerman , H. and Miltz , J. 1998 . Temperature Profiles in Dough Heated with a Susceptors in the Microwave Oven . J. Food Process. Preserv. , 22 : 53 – 65 .
   Web of Science ®Google Scholar
• Housova , J. and Hoke , K. 2002 . Temperature Profiles in Dough Products during Microwave Heating with Susceptors . Czech J. Food Sci. , 20 : 151 – 160 .
   Google Scholar
• Kane , A.M. , Lyon , B.G. , Swanson , R.B. and Savage , E.M. 2003 . Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color . J. Food Sci. , 68 ( 5 ) : 1831 – 1837 .
   Web of Science ®Google Scholar
• Bradley , R.L. 1998 . “ Moisture and Total Solid Analysis ” . In Food Analysis , 2nd , Edited by: Nielsen , S.S. 119 – 139 . Gaithersburg, MD : Aspen Publishers .
   Google Scholar
• SAS . 1997 . SAS User's Guide , Raleigh, NC : SAS Institute Inc .
   Google Scholar
• Turhan , M. and Ozilgen , M. 1991 . Effect of Oven Temperature Variations upon the Drying Behavior of Thin Biscuits . Acta Alimentaria , 20 : 197 – 203 .
   Web of Science ®Google Scholar
• Decareau , R.V. 1985 . Microwaves in the Food Processing Industry , 234 New York : Academic Press .
   Google Scholar
• Francis , F.J. 1998 . “ Color Analysis ” . In Food Analysis , 2nd , Edited by: Nielsen , S.S. 599 – 612 . Gaithersburg, MD : Aspen Publishers .
   Google Scholar
• Labuza , T.P. and Braisier , W.M. 1992 . “ Kinetics of Nonenzymatic Browning ” . In Physical Chemistry of Foods , Edited by: Schwartzenburg , H.G. and Hartel , R.W. 595 – 649 . New York : Marcel Dekker .
   Google Scholar
• Gonzalez-Galan , A. , Wang , S.H. , Sgarbieri , V.C. and Moraes , M.A.C. 1991 . Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven . J. Food Sci. , 56 ( 6 ) : 1699 – 1701 .
   Web of Science ®Google Scholar
• Oliveira , D.R. , Wang , S.H. and Sgarbieri , V.C. 1997 . Nutritional and Sensory Properties of Cookies Based on Corn and Soybean, Cooked in a Microwave Oven . Pesq. Agropec. Bras. , 32 ( 3 ) : 333 – 8 .
   Web of Science ®Google Scholar
• Wang , S.H. , Carbral , L.C. and Fernandes , S.M. 1997 . Technological and Sensorial Characteristics of Cookies Prepared with High Levels of Soybean Hulls, Cooked in a Microwave Oven . Pesq. Agropec. Bras. , 32 ( 7 ) : 739 – 745 .
   Web of Science ®Google Scholar
• Yu , J.Z. and Augustine , A. 2002 . Effect of Extrusion Cooking on the Properties and Acceptability of Bread-Crumb-Like Coating Products . Int. J. Food Prop. , 5 ( 3 ) : 573 – 584 .
   Web of Science ®Google Scholar
• Kassama , L.S. , Ngadi , M.O. and Raghavan , G.S.V. 2003 . Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein . Int. J. Food Prop. , 6 ( 3 ) : 519 – 529 .
   Web of Science ®Google Scholar
• Rababah , T.M. , Al-Mahasneh , M.A. and Ereifej , K.I. 2006 . Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits . J. Food Sci. , 71 ( 6 ) : S438 – 42 .
   Web of Science ®Google Scholar