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Abong, O., Okoth, W., Jasper, K., Imungi, K. and Kabira, N. (2011) Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps Made from Four Kenyan Potato Cultivars. American Journal of Food Technology, 6, 753-762.
https://doi.org/10.3923/ajft.2011.753.762

has been cited by the following article:

• TITLE: Production of Oil-Free Crunchy Potato Chips Using Microwave

  AUTHORS: Naglaa A. Shedeed, El-Sayed A. Abd El-Hady, Rehab A. ALoweis

  KEYWORDS: Potato Chips, Pre-Drying, Microwave Baking, Baking Time, Sensory Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.1, January 17, 2020

  ABSTRACT: The study was conducted to evaluate the effect of baking conditions of partially-dried potato slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips. Baking experiment was conducted at power levels of 80 and 100 Watts for different baking times according to microwave power used. Texture, color measurements and sensory evaluation were carried out on resultant baked potato chips. The results showed that partially drying step (even to 40% moisture content) prior microwave baking resulted in marked crispiness as well as brilliant yellow in resultant potato chips. The optimum conditions for the best quality of partially-dried potato chips were microwave cooking at power level of 100 Watts for 100 seconds.