Flavor and Color of Peas and Carrets Cooked by microwaves

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Abstract
Market samples of frozen peas and of frozen carrots were cooked in a consumer and in an institutional microwave oven with 550 W and 1150 W cooking power, respectively. Mean sensory scores for flavor and for color of peas cooked in a consumer microwave oven were significantly higher than for those cooked in the institutional microwave oven. Also, retention of chlorophyll components as determined by their specific absorptivity in 80% acetone was significantly greater after cooking in a consumer microwave oven than in the institutional microwave oven. Flavor and color of carrots cooked by all methods were acceptable. Although some significant differences occurred in the sensory scores for orange color of the cooked samples, cooking method did not significantly affect the carotene content which was analyzed by column chromatography.