Sensory Evaluation of Food Cooked in Iron Utensils

Abstract

The effect of cooking food in iron utensils on sensory attributes was investigated. Hamburger patties and applesauce were cooked in an iron utensil and in a glass utensil with 4 replications. A 16-member trained sensory panel evaluated sensory attributes of the foods using an 8-point intensity rating scale. Duplicate samples of raw and cooked foods were dried, ashed, and analyzed for iron by atomic absorption spectrophotometry. Color, pH, and total dissolved solids were measured by a Chroma Meter, pH meter, and refractometer. The data were subjected to analysis of variance. Beef-flavor and off-flavor of hamburger patties cooked in iron and in glass did not differ significantly. Sweet and sour tastes of applesauce cooked in iron and in glass did not differ significantly, although applesauce cooked in iron had more apple-flavor and off-flavor and was browner. Applesauce cooked in glass was redder. Iron content of hamburger was 2.15 mg/100 g food cooked in iron and 1.90 mg/100 g food cooked in glass; iron content of applesauce was 18.55 mg/100 g food cooked in iron and 0.14 mg/100 g food cooked in glass. Total dissolved solids of applesauce with the two treatments were not different. The higher Chroma Meter ‘a’ value of applesauce cooked in glass confirmed its redder color. In conclusion, cooking foods in iron utensils affects some sensory attributes. The effect is relative to the increased iron in food from iron cookware.