Effect of different thawing methods on quality properties of stuffed pasta (manti)

Abstract

Stuffed pasta or ‘manti’ is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p > 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p < 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing.