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.